Vegan Black Bean Beef

Discover the ultimate plant-based twist on a takeout classic with Vegan Black Bean Beef! This hearty recipe swaps traditional beef for a savory medley of black beans, cremini mushrooms, and a bold, umami-rich black bean sauce, delivering all the satisfaction of your favorite comfort food without the meat. Lightly stir-fried red bell peppers and onions add vibrant color and crunch, while aromatic garlic, ginger, and ground cumin elevate the flavor profile. A touch of sriracha provides just the right amount of heat, and a splash of lime juice brightens every bite. Ready in just 45 minutes, this protein-packed vegan dish is perfect for weeknight dinners and pairs beautifully with steamed rice or quinoa. Packed with flavor and naturally gluten-free, it’s a must-try for plant-based eaters and omnivores alike.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 15 oz canned black beans
• 8 oz cremini mushrooms
• 1 medium onion
• 3 garlic cloves
• 3 tbsp soy sauce
• 2 tbsp olive oil
• 1 tbsp cornstarch
• 2 tbsp black bean sauce
• 1 tsp sriracha
• 1 tsp ginger
• 1 tsp ground cumin
• 0.5 tsp ground black pepper
• 2 scallions
• 1 lime
• 2 tbsp fresh cilantro
• 1 medium red bell pepper
• 0.25 cup water

Directions

Step 1

Drain and rinse the canned black beans thoroughly and set aside.

Step 2

Clean and finely chop the cremini mushrooms.

Step 3

Peel and dice the onion, and mince the garlic cloves.

Step 4

Slice the red bell pepper into thin strips.

Step 5

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 6

Add the onions and garlic to the skillet and sauté until the onions are translucent, about 5 minutes.

Step 7

Add the chopped mushrooms to the skillet and cook for 6-8 minutes, or until they have released and evaporated most of their moisture.

Step 8

In a small bowl, mix the soy sauce, cornstarch, black bean sauce, sriracha, ginger, ground cumin, and ground black pepper with 0.25 cup of water.

Step 9

Add the black beans and red bell pepper to the skillet with the mushrooms and onions, and stir well.

Step 10

Pour the sauce mixture over the beans and vegetables and stir until everything is well-coated.

Step 11

Lower the heat and simmer for about 10 minutes, stirring occasionally, until the sauce has thickened.

Step 12

Chop the scallions and cilantro.

Step 13

Remove from heat and stir in the juice of one lime and the chopped cilantro.

Step 14

Serve hot, garnished with chopped scallions. It pairs well with steamed rice or quinoa.

Nutrition Facts

Serving size	(1222.6g)

Amount per serving	% Daily Value*
Calories	1150.6

Total Fat 35.0g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 5.1g
Cholesterol 0mg	0%
Sodium 5253.7mg	0%
Total Carbohydrate 164.3g	0%
Dietary Fiber 54.9g	0%
Total Sugars 23.4g
Protein 55.5g	0%

Vitamin D 15.9IU	0%
Calcium 417.1mg	0%
Iron 18.3mg	0%
Potassium 4020.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 18.6%

Carbs: 55.0%