20 Delicious Vegan White Bean Recipes Healthy

Kickstart your culinary adventure with these 20 delicious vegan white bean recipes that promise not only health benefits but also a burst of flavors! Perfect for home cooks across North America, this roundup is your go-to guide for quick dinners, hearty comfort food, and everything in between. Dive in to discover how versatile and satisfying white beans can be in your plant-based kitchen!

Creamy Vegan White Bean and Kale Soup

Warm up your kitchen with this cozy, creamy vegan white bean and kale soup. It’s the perfect blend of hearty and healthy, ready in just about 30 minutes.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth (low sodium preferred)
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 tsp dried thyme
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 cup unsweetened almond milk (or any plant-based milk)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Add garlic and cook for another minute, stirring constantly to avoid burning.
3. Pour in vegetable broth, white beans, and thyme. Bring to a boil, then reduce heat to simmer for 10 minutes.
4. Use an immersion blender to partially blend the soup, leaving some beans whole for texture. Tip: If you don’t have an immersion blender, carefully transfer half the soup to a blender, blend, then return to the pot.
5. Stir in kale, salt, and pepper. Cook until kale is wilted but still bright green, about 5 minutes.
6. Add almond milk and stir well. Heat through for another 2 minutes, but do not boil. Tip: Adding the milk last prevents curdling.
7. Adjust seasoning if needed. Tip: For a thicker soup, let it sit for 5 minutes off the heat before serving.

Delightfully creamy with a slight crunch from the kale, this soup is a comforting bowl of goodness. Serve with a sprinkle of nutritional yeast or crusty bread for an extra touch.

Garlicky White Bean and Spinach Pasta

Now, if you’re craving something hearty yet healthy, this dish is your go-to. It’s packed with flavor, easy to whip up, and perfect for those busy weeknights.

Ingredients

• 8 oz pasta (any shape you like, but penne works great here)
• 2 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (more if you love garlic)
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups fresh spinach (roughly chopped)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the white beans to the skillet, stirring to coat with the garlic oil. Cook for 2-3 minutes until the beans are slightly softened.
4. Toss in the spinach, stirring until just wilted, about 1 minute. Season with salt and black pepper to taste.
5. Add the cooked pasta to the skillet along with the reserved pasta water. Stir everything together until well combined and heated through.
6. Remove from heat and stir in the Parmesan cheese until melted and creamy.

Light, creamy, and with just the right amount of kick, this pasta is a dream. Serve it with an extra sprinkle of Parmesan and a side of crusty bread for dipping into that delicious sauce.

Vegan White Bean and Avocado Toast

Wondering what to whip up for a quick, nutritious breakfast? You’ll love this vegan white bean and avocado toast—it’s creamy, packed with protein, and ready in minutes.

Ingredients

• 1 ripe avocado (look for one that’s slightly soft to the touch)
• 1/2 cup canned white beans, drained and rinsed (or any beans you prefer)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/4 tsp garlic powder (adjust to taste)
• Salt and pepper to taste (start with a pinch and adjust)
• 2 slices of whole grain bread (or your favorite bread)
• 1 tbsp olive oil (or any neutral oil)
• Red pepper flakes (optional, for a little heat)

Instructions

1. Toast the bread until golden and crisp, about 3 minutes in a toaster or under a broiler set to high. Keep an eye on it to prevent burning.
2. While the bread toasts, mash the avocado and white beans together in a bowl until mostly smooth but still slightly chunky for texture.
3. Stir in the lemon juice, garlic powder, salt, and pepper. Taste and adjust the seasoning if needed.
4. Drizzle the olive oil over the toasted bread, then spread the avocado and bean mixture evenly on top.
5. Sprinkle with red pepper flakes if you like a bit of spice.

Just like that, you’ve got a breakfast that’s not only easy to make but also full of flavors and textures. The creaminess of the avocado pairs perfectly with the hearty beans, and the crispy toast adds the ideal crunch. Try topping it with microgreens or a drizzle of hot sauce for an extra kick.

Spicy White Bean and Tomato Stew

You know those days when you crave something hearty but don’t want to spend hours in the kitchen? This spicy white bean and tomato stew is your answer. It’s cozy, flavorful, and ready in no time.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp red pepper flakes (adjust to taste)
• 1 can (15 oz) diced tomatoes
• 2 cans (15 oz each) white beans, drained and rinsed
• 2 cups vegetable broth
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and red pepper flakes, cook for 1 minute until fragrant.
4. Pour in diced tomatoes with their juices, scraping any bits off the bottom of the pot.
5. Add white beans, vegetable broth, and smoked paprika. Stir to combine.
6. Bring the stew to a simmer, then reduce heat to low. Let it cook for 15 minutes, stirring occasionally.
7. Season with salt and pepper. Taste and adjust seasoning if needed.
8. Garnish with fresh parsley before serving, if desired.

Enjoy this stew with a slice of crusty bread or over a bed of rice for extra heartiness. The beans are creamy, the tomatoes add a slight tang, and the red pepper flakes bring just the right amount of heat. Easy to make, even easier to love.

White Bean and Rosemary Focaccia

Kickstart your baking adventure with this aromatic white bean and rosemary focaccia that’s as satisfying to make as it is to eat. You’ll love how the creamy beans and fragrant rosemary come together in this fluffy, golden bread.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 tsp salt (adjust to taste)
• 1 tbsp sugar
• 1 packet instant yeast (about 2 1/4 tsp)
• 1 1/4 cups warm water (110°F)
• 1/4 cup olive oil (or any neutral oil), plus more for drizzling
• 1 cup cooked white beans, drained and rinsed (canned is fine)
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
• 1/2 tsp coarse sea salt (for topping)

Instructions

1. In a large bowl, whisk together flour, salt, sugar, and yeast.
2. Add warm water and olive oil to the dry ingredients. Stir until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid over-flouring to keep the focaccia light.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 425°F. Punch down the dough and press it into a greased 9×13 inch baking pan.
6. Evenly scatter white beans and rosemary over the dough. Press them in lightly with your fingers.
7. Drizzle with olive oil and sprinkle with coarse sea salt. Let rest for 10 minutes. Tip: For extra flavor, let the dough rise a second time for 30 minutes before baking.
8. Bake for 20-25 minutes, until golden brown and crisp on the edges. Tip: Check at 20 minutes to prevent over-browning.
9. Cool on a wire rack for 5 minutes before slicing.

Delight in the contrast of the crispy crust and soft, bean-studded interior. Serve warm with a drizzle of olive oil or as a side to your favorite soup for a comforting meal.

Vegan White Bean and Mushroom Risotto

Craving something creamy and comforting but keeping it plant-based? This vegan white bean and mushroom risotto is your answer. It’s hearty, flavorful, and surprisingly easy to whip up.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 4 cups vegetable broth (keep warm on the stove)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup sliced mushrooms (cremini or button work great)
• 1 can white beans, drained and rinsed (for extra creaminess)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup white wine (optional, but adds depth)
• Salt and pepper (adjust to taste)
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pan over medium heat. Add onions and garlic, sauté until translucent, about 3 minutes.
2. Add mushrooms to the pan. Cook until they’re golden and have released their moisture, about 5 minutes.
3. Stir in the Arborio rice, coating it with the oil and vegetables. Toast for 1-2 minutes until slightly translucent.
4. Pour in the white wine, if using. Stir until the wine is fully absorbed.
5. Begin adding the warm vegetable broth, one ladle at a time. Stir frequently and wait until each addition is absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and the mixture is creamy, stir in the white beans and nutritional yeast. Season with salt and pepper to taste.
7. Remove from heat. Let it sit for 2 minutes to thicken up.
8. Garnish with fresh parsley before serving.

Rich and creamy, this risotto has a satisfying bite from the al dente rice and a umami punch from the mushrooms. Serve it with a crisp green salad or some roasted veggies for a complete meal.

White Bean and Sweet Potato Curry

So, you’re craving something cozy, nutritious, and packed with flavor? This white bean and sweet potato curry is your answer. It’s a one-pot wonder that brings together creamy beans, tender sweet potatoes, and a blend of spices for a dish that’s as satisfying as it is simple to make.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder (adjust to taste)
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.
2. Add the sweet potato cubes to the pot. Stir to coat with the onion mixture.
3. Pour in the coconut milk, vegetable broth, and sprinkle the curry powder over the top. Stir well to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, or until the sweet potatoes are tender.
5. Add the white beans to the pot. Stir gently and let it cook for another 5 minutes to heat through.
6. Season with salt to taste. Tip: Taste as you go to adjust the seasoning perfectly.
7. Garnish with fresh cilantro before serving, if desired. Tip: A squeeze of lime adds a nice zing.

Best enjoyed with a side of fluffy rice or warm naan. The curry is creamy, with a hint of sweetness from the potatoes, and just the right amount of spice. For an extra crunch, top with toasted coconut flakes.

Herbed White Bean and Zucchini Salad

Craving something light yet satisfying? This herbed white bean and zucchini salad is your go-to for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 2 cups canned white beans, drained and rinsed (or any beans you prefer)
• 1 medium zucchini, thinly sliced (about 2 cups)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/4 cup chopped fresh herbs (like parsley, dill, or basil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. In a large bowl, combine the white beans and sliced zucchini.
2. In a small bowl, whisk together the olive oil and lemon juice until well blended.
3. Pour the dressing over the bean and zucchini mixture. Toss gently to coat everything evenly.
4. Add the chopped herbs, salt, and black pepper to the bowl. Mix well to distribute the herbs and seasoning throughout the salad.
5. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

Fresh and vibrant, this salad offers a delightful crunch from the zucchini and a creamy texture from the beans. Serve it as a standalone lunch or as a side to grilled chicken for a more filling meal.

Vegan White Bean and Lentil Loaf

Believe it or not, this vegan white bean and lentil loaf is so hearty and flavorful, you won’t miss the meat at all. Perfect for a cozy dinner or a holiday centerpiece, it’s packed with protein and spices that’ll have everyone asking for seconds.

Ingredients

• 1 cup cooked white beans, drained and rinsed (canned is fine)
• 1 cup cooked lentils, drained (green or brown work best)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1/4 cup tomato paste (adds richness)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder (for depth)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• Salt and pepper to taste (don’t skimp!)

Instructions

1. Preheat your oven to 375°F and lightly grease a loaf pan with olive oil.
2. In a large bowl, mash the white beans and lentils together until mostly smooth but some texture remains.
3. Add the olive oil, breadcrumbs, tomato paste, garlic powder, onion powder, smoked paprika, salt, and pepper to the bowl. Mix well to combine all ingredients evenly.
4. Press the mixture firmly into the prepared loaf pan, smoothing the top with the back of a spoon.
5. Bake for 45 minutes, or until the top is firm and slightly crispy.
6. Let the loaf cool in the pan for 10 minutes before slicing to allow it to set properly.

Unbelievably moist and packed with flavor, this loaf slices beautifully and pairs wonderfully with a tangy barbecue sauce or a rich mushroom gravy. Try serving it with roasted veggies or atop a salad for a lighter meal.

White Bean and Artichoke Dip

So, you’re looking for a crowd-pleaser that’s as easy to whip up as it is delicious? This white bean and artichoke dip is your go-to. Creamy, tangy, and packed with flavor, it’s perfect for dipping, spreading, or even eating straight out of the bowl.

Ingredients

• 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern work great)
• 1 can (14 oz) artichoke hearts, drained and chopped (packed in water, not oil)
• 1/2 cup mayonnaise (or Greek yogurt for a healthier twist)
• 1/4 cup grated Parmesan cheese (freshly grated tastes best)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed for that zesty kick)
• 1/2 tsp salt (start with this, adjust as needed)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp red pepper flakes (optional, for a bit of heat)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures it’s ready to go once your dip is mixed.
2. In a large bowl, combine the white beans, artichoke hearts, mayonnaise, Parmesan cheese, garlic, lemon juice, salt, black pepper, and red pepper flakes. Mash the mixture with a fork or potato masher until it’s mostly smooth but still has some texture.
3. Transfer the mixture to a small baking dish. Smooth the top with a spatula for even cooking.
4. Bake for 20-25 minutes, or until the dip is hot and bubbly around the edges. If you like a golden top, broil for the last 2-3 minutes, watching closely to prevent burning.
5. Let the dip cool for about 5 minutes before serving. This helps the flavors meld together beautifully.

The dip is creamy with a slight crunch from the artichokes, and the garlic and lemon give it a bright, fresh flavor. Serve it warm with pita chips, sliced baguette, or fresh veggies for dipping. It’s also amazing spread on sandwiches or wraps for an extra flavor boost.

Smoky White Bean and Corn Chowder

Got a craving for something cozy yet light? This smoky white bean and corn chowder is your go-to. It’s creamy, packed with flavor, and perfect for those not-too-hot, not-too-cold days.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika (adjust to taste)
• 4 cups vegetable broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 2 cups corn kernels (fresh or frozen)
• 1 cup heavy cream
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Stir in minced garlic and smoked paprika. Cook for 1 minute until fragrant.
3. Pour in vegetable broth, then add white beans and corn. Bring to a simmer.
4. Reduce heat to low. Stir in heavy cream and let the chowder simmer for 10 minutes. Tip: Don’t let it boil to avoid curdling the cream.
5. Season with salt and pepper. Tip: Taste as you go to adjust seasoning perfectly.
6. Use an immersion blender to partially blend the chowder for a creamy yet chunky texture. Tip: For a smoother chowder, blend more.

Enjoy this chowder’s creamy texture and smoky flavor. Serve with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Vegan White Bean and Pumpkin Chili

Hey, you’re going to love this cozy, hearty vegan chili that’s perfect for those chilly evenings. It’s packed with flavor and so easy to make, you’ll want to whip it up all season long.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1 can (15 oz) pumpkin puree
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup corn kernels (fresh or frozen)
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic, chili powder, and cumin, cooking for another minute until fragrant.
4. Mix in the pumpkin puree, white beans, and vegetable broth, bringing the mixture to a simmer.
5. Let it cook uncovered for 20 minutes, stirring occasionally to prevent sticking.
6. Add the corn kernels and cook for an additional 5 minutes.
7. Season with salt to taste before serving.

Best enjoyed with a dollop of vegan sour cream or avocado slices on top. The chili has a creamy texture from the pumpkin and a slight sweetness that balances the spices beautifully.

White Bean and Roasted Garlic Spread

Looking for a creamy, flavorful spread that’s perfect for your next gathering or a quiet night in? This white bean and roasted garlic spread is a game-changer, blending smooth textures with deep, savory flavors.

Ingredients

• 2 cups canned white beans, drained and rinsed (or any beans you prefer)
• 1 head of garlic, roasted (for a sweeter, milder flavor)
• 3 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 2 tbsp water (as needed for consistency)

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. Let the garlic cool slightly, then squeeze the roasted cloves into a food processor.
3. Add the white beans, remaining olive oil, lemon juice, salt, and pepper to the food processor.
4. Blend until smooth, scraping down the sides as needed. If the spread is too thick, add water 1 tbsp at a time until desired consistency is reached.
5. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

This spread is luxuriously smooth with a rich, garlicky depth that’s surprisingly versatile. Try it slathered on crusty bread, as a veggie dip, or even as a sandwich spread for an extra flavor punch.

Vegan White Bean and Tomato Bruschetta

Ready to whip up something fresh and flavorful? This vegan white bean and tomato bruschetta is your go-to for a quick, delicious appetizer or snack that’s sure to impress.

Ingredients

• 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern work great)
• 1 cup cherry tomatoes, diced (for a sweeter taste, use heirloom tomatoes)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp balsamic vinegar (adjust to taste)
• 1 clove garlic, minced (for a milder flavor, use roasted garlic)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)
• 1 baguette, sliced (for gluten-free, use your favorite GF bread)

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet in a single layer.
2. Toast the baguette slices in the oven for 5-7 minutes, or until they’re golden and crisp. Keep an eye on them to prevent burning.
3. While the bread toasts, mash the white beans in a bowl until they’re mostly smooth but still a bit chunky for texture.
4. Add the diced tomatoes, olive oil, balsamic vinegar, minced garlic, salt, and pepper to the mashed beans. Stir gently to combine.
5. Once the baguette slices are toasted, let them cool for a minute. Then, spoon the bean and tomato mixture onto each slice.
6. Serve immediately for the best texture and flavor. If you’re prepping ahead, keep the mixture and toast separate until ready to serve.

Zesty and satisfying, this bruschetta offers a creamy texture from the beans paired with the juicy burst of tomatoes. Try topping it with a sprinkle of fresh basil or a drizzle of extra balsamic for an extra flavor kick.

White Bean and Kale Stuffed Sweet Potatoes

Now, imagine coming home to a dish that’s not only nourishing but also packs a punch of flavor and texture. These white bean and kale stuffed sweet potatoes are your ticket to a satisfying meal that’s as easy to make as it is delicious.

Ingredients

• 4 medium sweet potatoes (look for ones that are similar in size for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern work well)
• 2 cups kale, chopped (stems removed for tenderness)
• 2 cloves garlic, minced (fresh is best for flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)
• 1/4 cup grated Parmesan cheese (optional for serving)

Instructions

1. Preheat your oven to 400°F. This ensures your sweet potatoes cook evenly and get that perfect tender texture.
2. Wash the sweet potatoes thoroughly, then pat them dry. Poke each potato a few times with a fork to let steam escape during baking.
3. Rub the sweet potatoes with olive oil and place them on a baking sheet. Bake for 45-50 minutes, or until they’re soft all the way through when pierced with a fork.
4. While the potatoes bake, heat a tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
5. Add the chopped kale to the pan, stirring occasionally, until it’s wilted and bright green, about 3-4 minutes. Tip: If the kale seems dry, add a splash of water to help it steam.
6. Stir in the white beans, salt, and pepper. Cook for another 2-3 minutes, just until everything is heated through. Taste and adjust seasoning if needed.
7. Once the sweet potatoes are done, let them cool for a few minutes, then slice them open lengthwise. Fluff the insides with a fork to make room for the filling.
8. Divide the kale and bean mixture evenly among the sweet potatoes, piling it high. Sprinkle with Parmesan cheese if using.

Serve these stuffed sweet potatoes hot, and enjoy the contrast between the creamy beans, tender kale, and the sweet, fluffy potato. They’re perfect on their own or with a side of crusty bread for dipping into any escaped fillings.

Vegan White Bean and Spinach Quesadillas

Vegan white bean and spinach quesadillas are the perfect quick meal when you’re craving something hearty yet healthy. You’ll love how the creamy beans pair with the fresh spinach, all hugged by a crispy tortilla.

Ingredients

• 1 cup cooked white beans (canned is fine, just rinse them)
• 1 cup fresh spinach, roughly chopped (pack it in for more greens)
• 1/2 cup vegan cheese shreds (or more if you’re feeling cheesy)
• 2 large flour tortillas (whole wheat works too)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. In a bowl, mash the white beans with a fork until mostly smooth but some chunks remain for texture.
2. Heat a large skillet over medium heat and add 1/2 tbsp of olive oil, swirling to coat the pan.
3. Place one tortilla in the skillet, then spread the mashed beans evenly over half of it.
4. Layer the spinach and vegan cheese on top of the beans, then fold the tortilla over to cover the filling.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy. Press down lightly with a spatula to help it seal.
6. Remove from the skillet, cut into wedges, and serve immediately.

Best enjoyed right off the skillet, these quesadillas offer a delightful crunch with every bite. The creamy beans and melted cheese make it a comforting dish, perfect for dipping in salsa or guacamole.

White Bean and Butternut Squash Soup

Warm up your kitchen with this cozy white bean and butternut squash soup. It’s creamy, hearty, and packed with flavors that’ll make you forget it’s even healthy.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups vegetable broth (low sodium preferred)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/2 cup coconut milk (for creaminess, optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft, about 5 minutes.
2. Add butternut squash, white beans, vegetable broth, thyme, salt, and pepper. Bring to a boil.
3. Reduce heat to low, cover, and simmer until squash is tender, about 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half.
5. Stir in coconut milk if using, and heat through for another 2 minutes. Tip: Taste and adjust seasoning now.
6. Serve hot. Tip: Garnish with roasted pumpkin seeds or a drizzle of olive oil for extra flavor.

Perfectly smooth with a hint of sweetness from the squash, this soup is a bowl of comfort. Try it with a slice of crusty bread for dipping, or top with crispy bacon for a savory twist.

Vegan White Bean and Eggplant Parmesan

Overwhelmed by the idea of making a vegan version of a classic? This dish is simpler than you think, and just as comforting. You’ll love how the eggplant and white beans come together for a hearty, cheesy-feeling meal without any dairy.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds (salt and let sit to reduce bitterness)
• 1 cup breadcrumbs (gluten-free if needed)
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup marinara sauce (homemade or store-bought)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup vegan mozzarella shreds (optional for extra cheesiness)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. After salting the eggplant slices, pat them dry with a paper towel to remove excess moisture.
3. In a shallow bowl, mix breadcrumbs, nutritional yeast, garlic powder, basil, salt, and pepper.
4. Brush each eggplant slice with olive oil, then dip into the breadcrumb mixture, coating both sides.
5. Place the coated slices on the baking sheet and bake for 25 minutes, flipping halfway, until golden and crispy.
6. While the eggplant bakes, mash the white beans in a bowl until mostly smooth but slightly chunky.
7. Spread a thin layer of marinara sauce in the bottom of a baking dish, then layer half the eggplant slices.
8. Top with the mashed white beans, then the remaining eggplant slices, and finally the rest of the marinara sauce.
9. Sprinkle vegan mozzarella shreds on top if using, and bake for another 15 minutes until bubbly.

All done! The eggplant should be tender inside with a crispy coating, and the white beans add a creamy texture that mimics ricotta. Serve it over a bed of spaghetti or with a side of garlic bread for a complete meal.

White Bean and Roasted Red Pepper Hummus

Now, let’s dive into making this creamy, flavorful hummus that’s perfect for any gathering or just a cozy night in. You’ll love how easy it is to whip up, and the roasted red peppers add a sweet, smoky twist to the classic hummus.

Ingredients

• 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern work great)
• 1/2 cup roasted red peppers, drained (jarred is fine, or roast your own for extra flavor)
• 1/4 cup tahini (stir well before using)
• 2 tbsp lemon juice (freshly squeezed for the best taste)
• 2 cloves garlic, minced (adjust to your garlic love level)
• 1/2 tsp cumin (toasted cumin seeds ground fresh if you’re feeling fancy)
• 1/4 cup olive oil (or any neutral oil, plus more for drizzling)
• Salt to taste (start with 1/4 tsp and go from there)
• Water as needed (to thin out the hummus to your liking)

Instructions

1. In a food processor, combine the white beans, roasted red peppers, tahini, lemon juice, garlic, and cumin. Pulse a few times to start breaking down the ingredients.
2. With the processor running, slowly drizzle in the olive oil until the mixture starts to smooth out. Tip: Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.
3. Check the consistency. If it’s too thick, add water one tablespoon at a time until it reaches your desired smoothness. Tip: For extra creamy hummus, process for a full 2-3 minutes.
4. Taste and adjust the salt, adding more if needed. Tip: Letting the hummus sit for an hour before serving allows the flavors to meld beautifully.

Absolutely creamy with a hint of smokiness from the peppers, this hummus is a crowd-pleaser. Try it with warm pita, as a veggie dip, or even spread on sandwiches for an extra flavor kick.

Vegan White Bean and Broccoli Bake

Ready to dive into a cozy, comforting dish that’s as nutritious as it is delicious? This vegan white bean and broccoli bake is your go-to for a hearty meal that doesn’t skimp on flavor or simplicity. You’ll love how the creamy beans and crisp broccoli come together under a golden, bubbly top.

Ingredients

• 2 cups cooked white beans (canned is fine, just rinse them)
• 3 cups broccoli florets (fresh or frozen, no need to thaw)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tbsp nutritional yeast (for a cheesy flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, mix the white beans, broccoli florets, almond milk, nutritional yeast, olive oil, garlic powder, salt, and black pepper until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. Bake for 25-30 minutes, or until the top is golden and the broccoli is tender. Tip: Check at the 20-minute mark to prevent over-browning.
5. Let the bake sit for 5 minutes before serving to allow the flavors to meld. Tip: This resting time makes it easier to scoop.

You’ll be amazed at how the beans become creamy while the broccoli stays slightly crisp. Serve it over quinoa for an extra protein boost or enjoy it as is for a simple, satisfying meal.

Conclusion

Whether you’re a seasoned vegan or just exploring plant-based meals, these 20 Delicious Vegan White Bean Recipes offer something for everyone. Packed with flavor and nutrition, they’re perfect for any meal. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest to spread the vegan goodness. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.