Vegan Black Bean Beef
Indulge in the savory and satisfying flavors of Vegan Black Bean Beef, a plant-based twist on a classic favorite that’s bursting with bold Asian-inspired flair. This hearty dish combines protein-rich black beans and meaty cremini mushrooms, sautéed to perfection with aromatic garlic, ginger, and onions. The secret lies in a tangy-sweet umami sauce made with soy sauce, black bean sauce, and a hint of sriracha for a gentle kick. Red bell pepper strips add a pop of color and crunch, while fresh lime juice and cilantro brighten the dish with a zesty finish. Ready in under an hour, this vegan recipe is ideal for a quick dinner or meal prep and pairs beautifully with steamed rice or quinoa. Perfect for vegans, vegetarians, and anyone looking to explore flavorful meat-free alternatives, this dish is an easy crowd-pleaser packed with wholesome ingredients.
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Recipe Information
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
Instructions
Drain and rinse the canned black beans thoroughly and set aside.
Clean and finely chop the cremini mushrooms.
Peel and dice the onion, and mince the garlic cloves.
Slice the red bell pepper into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the onions and garlic to the skillet and sauté until the onions are translucent, about 5 minutes.
Add the chopped mushrooms to the skillet and cook for 6-8 minutes, or until they have released and evaporated most of their moisture.
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.
Add the black beans and red bell pepper to the skillet with the mushrooms and onions, and stir well.
Pour the sauce mixture over the beans and vegetables and stir until everything is well-coated.
Lower the heat and simmer for about 10 minutes, stirring occasionally, until the sauce has thickened.
Chop the scallions and cilantro.
Remove from heat and stir in the juice of one lime and the chopped cilantro.
Serve hot, garnished with chopped scallions. It pairs well with steamed rice or quinoa.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5254 mg | 228% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 23.4 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 417 mg | 32% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4020 mg | 86% | |
*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.
