You’re in for a treat! Whether you’re a seasoned vegan or just exploring plant-based meals, these 20 flavorful black vegan recipes are about to become your new favorites. From hearty comfort foods to quick weeknight dinners, each dish promises to delight your taste buds and simplify your cooking. Ready to discover some delicious inspiration? Let’s dive into this mouthwatering collection!
Black Bean Vegan Burgers
You know those days when you want something hearty but don’t want to spend hours in the kitchen? Yeah, these black bean vegan burgers are your answer. They’re packed with flavor, surprisingly easy to make, and perfect for a quick, satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans of black beans, thoroughly rinsed and drained
– 1/2 cup of panko breadcrumbs
– 1/4 cup of finely diced yellow onion
– 2 cloves of garlic, minced
– 1 tablespoon of ground flaxseed, mixed with 3 tablespoons of water to form a flax egg
– 1 tablespoon of extra-virgin olive oil
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of ground cumin
– 1/4 teaspoon of fine sea salt
– 1/4 teaspoon of freshly cracked black pepper
– 2 tablespoons of avocado oil, for pan-frying
Instructions
1. Preheat a large skillet over medium heat and add 1 tablespoon of extra-virgin olive oil.
2. Sauté the finely diced yellow onion and minced garlic in the skillet for 3 to 4 minutes, until the onion is translucent and fragrant.
3. Transfer the sautéed onion and garlic to a large mixing bowl and allow them to cool for 2 minutes.
4. Add the thoroughly rinsed and drained black beans to the mixing bowl and mash them with a fork or potato masher until mostly smooth, leaving a few chunks for texture.
5. Tip: For a firmer patty, spread the mashed beans on a baking sheet and bake at 350°F for 10 minutes to dry them out slightly before proceeding.
6. Incorporate the panko breadcrumbs, ground flaxseed mixture (flax egg), smoked paprika, ground cumin, fine sea salt, and freshly cracked black pepper into the bean mixture.
7. Mix all ingredients with your hands until fully combined and the mixture holds together when pressed.
8. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, compressing firmly to prevent crumbling.
9. Heat 2 tablespoons of avocado oil in the same skillet over medium-high heat until it shimmers, about 1 to 2 minutes.
10. Tip: To test if the oil is ready, drop a small piece of the mixture into the skillet; it should sizzle immediately.
11. Carefully place the patties in the skillet and cook for 4 to 5 minutes per side, until a deep golden-brown crust forms and they are heated through.
12. Tip: Avoid pressing down on the patties with a spatula while cooking, as this can squeeze out moisture and make them dry.
13. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil for 1 minute.
14. Serve immediately on toasted buns with your favorite toppings.
What you get is a burger with a satisfyingly crisp exterior and a tender, flavorful interior that holds together beautifully. The smoked paprika adds a subtle depth, while the flax egg binds everything without any heaviness. Try serving these on a bed of fresh greens with a dollop of avocado crema for a lighter twist, or stack them high with all the classic fixings for a truly indulgent experience.
Vegan Black Rice Pudding
Fancy a dessert that’s both indulgent and wholesome? You’ve got to try this vegan black rice pudding. It’s creamy, subtly sweet, and packed with a gorgeous deep purple hue that makes any table look festive.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 55 minutes
Ingredients
– 1 cup black rice, rinsed and drained
– 4 cups unsweetened almond milk
– 1/2 cup full-fat coconut milk
– 1/3 cup pure maple syrup
– 1 teaspoon vanilla extract
– 1/4 teaspoon fine sea salt
– 1/2 teaspoon ground cardamom
– Fresh mango, diced, for garnish
– Toasted coconut flakes, for garnish
Instructions
1. Combine 1 cup black rice and 4 cups unsweetened almond milk in a heavy-bottomed saucepan.
2. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low.
3. Cover the saucepan and simmer for 45 minutes, stirring every 10 minutes to prevent sticking.
4. After 45 minutes, check that the rice is tender and has absorbed most of the liquid.
5. Stir in 1/2 cup full-fat coconut milk, 1/3 cup pure maple syrup, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt, and 1/2 teaspoon ground cardamom.
6. Cook uncovered over low heat for 10 more minutes, stirring constantly until the pudding thickens to a creamy consistency.
7. Remove the saucepan from the heat and let the pudding cool for 5 minutes.
8. Divide the pudding evenly among six serving bowls.
9. Top each bowl with fresh mango, diced, and toasted coconut flakes.
Delightfully rich and velvety, this pudding has a chewy texture from the black rice that pairs perfectly with the tropical mango. For a fun twist, try serving it warm with a drizzle of extra coconut milk or chill it overnight for a firmer, custard-like treat.
Black Lentil Curry
Ready for a cozy meal that’s both hearty and healthy? This black lentil curry is packed with warm spices and creamy texture—perfect for a chilly evening. You’ll love how simple it is to whip up, and it makes fantastic leftovers too.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup black lentils, rinsed and drained
– 2 tablespoons clarified butter (ghee)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– 1 (14.5-ounce) can diced tomatoes, with juices
– 2 cups vegetable broth
– 1/2 cup full-fat coconut milk
– 1/2 teaspoon fine sea salt
– 1/4 cup fresh cilantro, chopped
– Cooked basmati rice, for serving
Instructions
1. Heat the clarified butter in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and lightly golden, 6–8 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
4. Add the ground turmeric, ground cumin, ground coriander, and cayenne pepper, toasting the spices while stirring constantly for 30 seconds to release their oils.
5. Pour in the diced tomatoes with their juices, scraping the bottom of the pot to deglaze any browned bits.
6. Add the rinsed black lentils and vegetable broth, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy.
8. Stir in the full-fat coconut milk and fine sea salt, simmering uncovered for an additional 5 minutes to allow the flavors to meld.
9. Remove from heat and fold in the chopped fresh cilantro.
10. Serve immediately over cooked basmati rice.
The curry has a velvety, thick consistency with lentils that hold their shape beautifully. Each bite offers a warm, aromatic blend of spices balanced by the richness of coconut milk—try topping it with a dollop of yogurt or a squeeze of lime for a bright finish.
Vegan Black Forest Cake
Wondering how to make a showstopping dessert that everyone can enjoy? This vegan Black Forest cake brings together rich chocolate, tart cherries, and fluffy cream in a plant-based masterpiece. You’ll love how it looks as impressive as it tastes.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 2 teaspoons baking soda
– 1 teaspoon fine sea salt
– 2 cups unsweetened almond milk
– ⅔ cup refined coconut oil, melted
– 2 tablespoons apple cider vinegar
– 2 teaspoons pure vanilla extract
– 2 (15-ounce) cans tart cherries in water, drained
– ¼ cup kirsch or cherry liqueur
– 3 cups vegan heavy whipping cream
– ¼ cup powdered sugar
– 1 teaspoon cream of tartar
– 8 ounces dark vegan chocolate, shaved
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and fine sea salt until fully combined.
3. Add the unsweetened almond milk, refined coconut oil, apple cider vinegar, and pure vanilla extract to the dry ingredients, stirring just until the batter is smooth with no lumps.
4. Divide the batter evenly between the prepared pans, using a scale for precision to ensure even layers.
5. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed.
6. Cool the cakes in the pans on a wire rack for 10 minutes, then invert them onto the rack to cool completely, which prevents sogginess.
7. While the cakes cool, combine the drained tart cherries and kirsch in a bowl, letting them macerate for at least 15 minutes to enhance flavor.
8. In a chilled mixing bowl, whip the vegan heavy whipping cream with powdered sugar and cream of tartar on high speed for 3–4 minutes until stiff peaks form.
9. Place one cake layer on a serving plate and brush it with half of the cherry-kirsch mixture, soaking it lightly.
10. Spread one-third of the whipped cream over the soaked layer, then top with half of the macerated cherries.
11. Add the second cake layer, repeating the soaking, cream, and cherry steps, reserving some cherries for garnish.
12. Frost the top and sides with the remaining whipped cream, using an offset spatula for a smooth finish.
13. Press the shaved dark vegan chocolate onto the sides of the cake and sprinkle any extra on top, along with the reserved cherries.
14. Chill the assembled cake in the refrigerator for at least 2 hours to set the layers and improve slicing.
Creating this cake yields a moist, fudgy texture with bursts of tart cherry and a hint of boozy warmth. Consider serving it with a drizzle of vegan chocolate ganache or alongside a scoop of dairy-free vanilla ice cream for an extra indulgent treat.
Black Eyed Peas Stew
A cozy bowl of black-eyed peas stew is just what you need on a chilly day. You’ll love how the smoky ham hock and aromatic vegetables come together. It’s hearty, comforting, and perfect for feeding a crowd.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 celery stalks, finely diced
– 1 large carrot, finely diced
– 3 garlic cloves, minced
– 1 smoked ham hock (about 1 pound)
– 1 pound dried black-eyed peas, rinsed and picked over
– 6 cups low-sodium chicken stock
– 1 bay leaf
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon cayenne pepper
– 1 teaspoon kosher salt
– 2 tablespoons apple cider vinegar
– 1/4 cup fresh flat-leaf parsley, finely chopped
Instructions
1. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large yellow onion, finely diced, 2 celery stalks, finely diced, and 1 large carrot, finely diced; sauté until vegetables are softened and onions are translucent, about 8-10 minutes.
3. Stir in 3 garlic cloves, minced, and cook until fragrant, about 1 minute.
4. Place 1 smoked ham hock in the pot, then add 1 pound dried black-eyed peas, rinsed and picked over, and 6 cups low-sodium chicken stock.
5. Add 1 bay leaf, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon cayenne pepper.
6. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer.
7. Partially cover the pot and simmer gently for 2 hours, stirring occasionally, until the black-eyed peas are tender and the ham hock meat is falling off the bone.
8. Carefully remove the ham hock from the pot and place it on a cutting board to cool slightly.
9. Once cool enough to handle, shred all the meat from the ham hock, discarding the skin, fat, and bone.
10. Return the shredded ham to the stew.
11. Stir in 1 teaspoon kosher salt and 2 tablespoons apple cider vinegar.
12. Simmer uncovered for an additional 15 minutes to allow the flavors to meld and the stew to thicken slightly.
13. Remove the pot from the heat and discard the bay leaf.
14. Stir in 1/4 cup fresh flat-leaf parsley, finely chopped.
This stew develops a wonderfully creamy texture as the black-eyed peas break down slightly. The smoky ham and subtle heat from the cayenne create a deeply satisfying flavor profile. Try serving it over a bed of creamy stone-ground grits or with a side of crusty sourdough bread for soaking up every last drop.
Black Garlic Pasta
Brace yourself for a pasta dish that’s as intriguing as it is delicious. Black garlic pasta is a cozy, umami-packed meal that feels fancy but comes together in about the time it takes to boil water. You’ll love how its deep, sweet, and savory notes make a simple weeknight dinner feel special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb dried spaghetti
– 4 tbsp unsalted butter
– 8 cloves black garlic, peeled and minced
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup reserved pasta water
– Kosher salt
– Freshly cracked black pepper
– 2 tbsp extra-virgin olive oil
– 1/4 cup finely chopped fresh flat-leaf parsley
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 1 lb of dried spaghetti to the boiling water and cook for 8–10 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp of extra-virgin olive oil in a large skillet over medium-low heat.
4. Add 8 cloves of minced black garlic to the skillet and sauté for 2–3 minutes, stirring constantly, until fragrant and slightly softened.
5. Pour 1 cup of heavy cream into the skillet, increase the heat to medium, and bring to a gentle simmer.
6. Reduce the heat to low and whisk in 1 cup of freshly grated Parmigiano-Reggiano cheese until the sauce is smooth and creamy.
7. Reserve 1/4 cup of the starchy pasta water, then drain the spaghetti thoroughly.
8. Immediately transfer the drained spaghetti to the skillet with the sauce.
9. Add 4 tbsp of unsalted butter and the reserved pasta water to the skillet.
10. Toss the pasta vigorously with tongs for 1–2 minutes, until the sauce emulsifies and coats each strand evenly.
11. Season the pasta generously with kosher salt and freshly cracked black pepper, tasting to adjust.
12. Remove the skillet from the heat and stir in 1/4 cup of finely chopped fresh flat-leaf parsley.
13. Divide the pasta among four warmed bowls and serve immediately.
Velvety and rich, this pasta boasts a complex, caramel-like sweetness from the black garlic that melds beautifully with the sharp cheese. For a creative twist, top it with a fried egg or serve alongside a crisp arugula salad to cut through the creaminess.
Vegan Black Sesame Ice Cream
A creamy, nutty vegan ice cream that’s surprisingly simple to make at home. You’ll love its rich, toasted flavor and velvety texture—perfect for a cool treat any time of year. Let’s get churning!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 2 cups full-fat coconut milk
– ¾ cup granulated sugar
– ¼ cup black sesame paste
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Combine 2 cups of full-fat coconut milk and ¾ cup of granulated sugar in a medium saucepan over medium heat.
2. Whisk the mixture constantly for 3–5 minutes until the sugar is fully dissolved and the liquid is just beginning to steam, but not boil.
3. Remove the saucepan from the heat and whisk in ¼ cup of black sesame paste until the mixture is smooth and uniformly gray.
4. Stir in 1 teaspoon of pure vanilla extract and ¼ teaspoon of fine sea salt until fully incorporated.
5. Pour the mixture through a fine-mesh sieve into a clean bowl to remove any sesame seed particles, pressing gently with a spatula.
6. Cover the bowl tightly with plastic wrap, ensuring it touches the surface of the mixture to prevent a skin from forming.
7. Chill the mixture in the refrigerator for at least 4 hours, or until it reaches 40°F.
8. Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
9. Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula.
10. Freeze the ice cream for 4–6 hours, or until firm enough to scoop.
Rich and aromatic, this ice cream boasts a deep, toasty flavor with a luxuriously smooth mouthfeel. Try serving it with a drizzle of maple syrup or alongside fresh berries for a delightful contrast.
Black Bean Chocolate Brownies
Just when you thought brownies couldn’t get any better, these black bean chocolate brownies come along to prove you wrong. They’re secretly packed with protein and fiber, making them a surprisingly wholesome treat that doesn’t skimp on that classic, fudgy texture we all love. You won’t even taste the beans—promise!
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (15-ounce) can black beans, thoroughly rinsed and drained
– 3 large pasture-raised eggs, lightly beaten
– ½ cup pure maple syrup
– ⅓ cup high-quality unsweetened cocoa powder
– ¼ cup clarified butter, melted and slightly cooled
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– ½ teaspoon baking powder
– ⅓ cup dark chocolate chips (70% cacao or higher)
Instructions
1. Preheat your conventional oven to 350°F (177°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In the bowl of a high-speed blender, combine the rinsed black beans, lightly beaten pasture-raised eggs, pure maple syrup, high-quality unsweetened cocoa powder, melted clarified butter, pure vanilla extract, fine sea salt, and baking powder.
3. Blend the mixture on high speed for 45-60 seconds, or until completely smooth and no bean flecks remain, scraping down the sides once if necessary. Tip: A completely smooth batter is crucial for the proper texture, so don’t rush this step.
4. Pour the smooth batter into a medium mixing bowl and use a spatula to fold in the dark chocolate chips until just evenly distributed.
5. Transfer the batter to your prepared baking pan and use the spatula to spread it into an even layer, ensuring it reaches all corners.
6. Bake on the center rack of your preheated oven for 23-25 minutes. Tip: The brownies are done when the top is set and a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter.
7. Remove the pan from the oven and place it on a wire cooling rack. Allow the brownies to cool completely in the pan for at least 1 hour before slicing. Tip: For clean cuts, chill the cooled brownies in the refrigerator for 30 minutes before using a sharp knife to slice them.
8. Using the parchment paper overhang, carefully lift the entire slab of brownies out of the pan and onto a cutting board to slice into 12 squares.
You’ll be amazed by the dense, fudgy crumb and rich, deep chocolate flavor that makes these brownies utterly irresistible. Serve them slightly chilled for a firmer texture, or warm them briefly and top with a scoop of vanilla bean ice cream for an indulgent dessert.
Black Quinoa Salad
Ever find yourself craving something fresh yet satisfying? This black quinoa salad delivers exactly that—a vibrant mix of textures and flavors that’s perfect for meal prep or a quick lunch. You’ll love how the nutty quinoa pairs with crisp vegetables and a zesty dressing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup black quinoa, rinsed
– 2 cups filtered water
– ½ cup extra-virgin olive oil
– ¼ cup freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– 1 small shallot, finely minced
– 1 cup English cucumber, diced into ¼-inch cubes
– 1 cup heirloom cherry tomatoes, halved
– ½ cup Persian cucumber, thinly sliced
– ¼ cup fresh flat-leaf parsley, roughly chopped
– ¼ cup fresh mint leaves, roughly chopped
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Combine 1 cup rinsed black quinoa and 2 cups filtered water in a medium saucepan over high heat.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and water is absorbed.
3. Remove from heat, fluff quinoa with a fork, and transfer to a large mixing bowl to cool completely to room temperature—this prevents the vegetables from wilting.
4. In a small bowl, whisk together ½ cup extra-virgin olive oil, ¼ cup freshly squeezed lemon juice, 1 teaspoon Dijon mustard, and 1 finely minced shallot until emulsified.
5. Pour the dressing over the cooled quinoa and toss gently to coat evenly.
6. Add 1 cup diced English cucumber, 1 cup halved heirloom cherry tomatoes, ½ cup thinly sliced Persian cucumber, ¼ cup roughly chopped flat-leaf parsley, and ¼ cup roughly chopped mint leaves to the bowl.
7. Season with ½ teaspoon fine sea salt and ¼ teaspoon freshly ground black pepper, then fold all ingredients together until well combined.
8. Let the salad rest for 10 minutes at room temperature to allow flavors to meld—this enhances the overall taste.
9. Serve immediately, or refrigerate in an airtight container for up to 3 days; the quinoa absorbs dressing beautifully over time, making it even more flavorful.
Now you’ve got a salad that’s both hearty and refreshing, with a delightful crunch from the cucumbers and a bright, herbaceous finish. Try it as a side with grilled chicken or scoop it into lettuce cups for a light, gluten-free meal—it’s versatile enough to shine on its own or complement any main dish.
Vegan Black Truffle Risotto
You know those cozy winter nights when you want something luxurious but still plant-based? This vegan black truffle risotto delivers that rich, earthy flavor without any dairy. It’s surprisingly simple to make at home, and the aroma alone will have everyone asking for seconds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups Arborio rice
– 4 cups vegetable stock, kept at a simmer
– 1 small shallot, finely minced
– 2 cloves garlic, finely minced
– ½ cup dry white wine
– 2 tbsp extra-virgin olive oil
– 1 tbsp vegan butter
– 1 oz black truffle, finely shaved (reserve a few slices for garnish)
– ¼ cup nutritional yeast
– 2 tbsp fresh parsley, finely chopped
– Sea salt and freshly cracked black pepper to taste
Instructions
1. Heat the extra-virgin olive oil and vegan butter in a large, heavy-bottomed saucepan over medium heat until the butter melts and bubbles slightly.
2. Add the finely minced shallot and sauté for 3–4 minutes, stirring frequently, until translucent and fragrant.
3. Stir in the finely minced garlic and cook for 1 minute, just until aromatic but not browned.
4. Add the Arborio rice to the pan and toast for 2 minutes, stirring constantly, until the grains are lightly golden and coated in oil.
5. Pour in the dry white wine and cook, stirring continuously, until the liquid is fully absorbed, about 2–3 minutes.
6. Begin adding the simmering vegetable stock one ladleful at a time, stirring constantly and allowing each addition to be nearly absorbed before adding the next. Tip: Maintain a gentle simmer throughout to ensure the rice cooks evenly.
7. Continue this process for 18–22 minutes, until the rice is al dente—tender with a slight bite—and the risotto has a creamy consistency.
8. Remove the pan from the heat and stir in the nutritional yeast and finely shaved black truffle until fully incorporated. Tip: Adding the truffle off the heat preserves its delicate aroma.
9. Season with sea salt and freshly cracked black pepper to taste, adjusting carefully as the stock may already be salted.
10. Let the risotto rest, covered, for 2 minutes to allow the flavors to meld. Tip: This resting time helps the risotto achieve a perfect, velvety texture.
11. Garnish with the reserved black truffle slices and finely chopped fresh parsley before serving.
This risotto has a luxuriously creamy texture with distinct, separate grains. The earthy depth of the truffle pairs beautifully with the subtle tang from the nutritional yeast. Try serving it alongside roasted wild mushrooms or as a decadent main course with a crisp, green salad.
Black Chickpea Hummus
Just when you think you’ve tried every hummus variation, black chickpea hummus comes along with its deep, earthy flavor and striking color. It’s surprisingly easy to make at home, and the result is a creamy, sophisticated dip that’s perfect for your next gathering or a simple snack.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (15-ounce) can of black chickpeas, drained and rinsed
– 1/4 cup of tahini paste
– 1/4 cup of freshly squeezed lemon juice
– 2 tablespoons of extra-virgin olive oil, plus extra for drizzling
– 1 small garlic clove, minced
– 1/2 teaspoon of ground cumin
– 1/4 teaspoon of smoked paprika
– 1/4 cup of ice-cold water
– Kosher salt, to taste
Instructions
1. Place the drained and rinsed black chickpeas into the bowl of a food processor.
2. Add the tahini paste, freshly squeezed lemon juice, 2 tablespoons of extra-virgin olive oil, minced garlic clove, ground cumin, and smoked paprika to the food processor.
3. Process the mixture on high speed for 1 minute, scraping down the sides of the bowl with a rubber spatula to ensure even blending.
4. With the food processor running on low speed, slowly stream in 1/4 cup of ice-cold water through the feed tube until the hummus reaches a smooth, creamy consistency, which should take about 30 seconds.
5. Taste the hummus and season with kosher salt, processing for an additional 15 seconds to incorporate.
6. Transfer the hummus to a serving bowl and use the back of a spoon to create swirls on the surface.
7. Drizzle additional extra-virgin olive oil over the top of the hummus just before serving.
Vibrantly dark and velvety, this hummus boasts a rich, nutty depth from the black chickpeas, balanced by the bright acidity of lemon. Serve it with warm pita triangles, crisp vegetable crudités, or as a bold spread on sandwiches for an unexpected twist.
Vegan Blackberry Smoothie Bowl
Wondering how to make your breakfast both beautiful and nutritious? This vegan blackberry smoothie bowl is exactly what you need. It’s creamy, vibrant, and packed with flavor—perfect for a quick, satisfying start to your day.
Serving: 1 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup frozen blackberries
– 1 frozen ripe banana, sliced
– ½ cup unsweetened almond milk
– 2 tablespoons creamy almond butter
– 1 tablespoon pure maple syrup
– 1 teaspoon ground flaxseed
– ¼ teaspoon pure vanilla extract
– Pinch of fine sea salt
Instructions
1. Add 1 cup frozen blackberries, 1 frozen ripe banana, ½ cup unsweetened almond milk, 2 tablespoons creamy almond butter, 1 tablespoon pure maple syrup, 1 teaspoon ground flaxseed, ¼ teaspoon pure vanilla extract, and a pinch of fine sea salt to a high-speed blender.
2. Blend the mixture on high speed for 45 to 60 seconds, using the tamper to push ingredients toward the blades if needed, until completely smooth and creamy.
3. Pour the blended mixture into a shallow bowl immediately after blending to prevent separation.
4. Arrange your desired toppings, such as fresh blackberries, sliced almonds, or chia seeds, in an aesthetically pleasing pattern on top.
5. Serve the smoothie bowl immediately for the best texture and temperature.
Velvety and rich, this bowl has a luscious thickness from the frozen fruit and almond butter, with a sweet-tart balance from the blackberries and maple syrup. Try drizzling it with extra almond butter or a sprinkle of coconut flakes for added crunch, making it a feast for both the eyes and palate.
Black Sticky Rice with Coconut Milk
Brimming with earthy sweetness and creamy comfort, black sticky rice with coconut milk is the dessert you didn’t know you needed. It’s a stunning, purple-hued bowl of warmth that’s surprisingly simple to make at home, offering a delightful contrast of chewy rice and silky coconut cream. You’ll love how its rich, nutty flavor feels both exotic and deeply comforting.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 55 minutes
Ingredients
– 1 cup black glutinous rice, rinsed and drained
– 3 cups filtered water
– 1 (13.5 oz) can full-fat coconut milk
– ¾ cup granulated sugar
– ½ teaspoon fine sea salt
– 2 pandan leaves, knotted (optional, for aromatic depth)
– Toasted sesame seeds, for garnish
Instructions
1. Combine the rinsed black glutinous rice and filtered water in a heavy-bottomed saucepan.
2. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low.
3. Cover the saucepan and simmer gently for 45 minutes, stirring occasionally to prevent sticking.
4. Check the rice; it should be tender and have absorbed most of the water, with a porridge-like consistency. Tip: For a creamier texture, you can simmer for an additional 5-10 minutes.
5. Stir in the full-fat coconut milk, granulated sugar, fine sea salt, and knotted pandan leaves (if using).
6. Increase the heat to medium and cook, uncovered, for 8-10 minutes, stirring constantly until the sugar is fully dissolved and the mixture thickens slightly.
7. Remove the saucepan from the heat and discard the pandan leaves. Tip: Let the dessert rest for 10 minutes off the heat; this allows the flavors to meld and the texture to set perfectly.
8. Ladle the warm rice pudding into serving bowls.
9. Garnish each serving with a sprinkle of toasted sesame seeds. Tip: For an extra layer of flavor and texture, drizzle with a tablespoon of reserved coconut cream skimmed from the top of the can before serving.
Marbled with deep purple and creamy white, each spoonful delivers a wonderful contrast between the pleasantly chewy rice grains and the luxuriously smooth coconut base. The subtle saltiness perfectly balances the earthy sweetness, making it far more complex than a typical pudding. Try serving it slightly warm with a side of fresh mango slices or a scoop of coconut ice cream for a truly decadent treat.
Vegan Black Olive Tapenade
Vegan black olive tapenade is that effortless, flavor-packed spread you need in your back pocket for last-minute entertaining or a quick snack. It comes together in minutes with just a few pantry staples, delivering a bold, savory punch that’s surprisingly versatile. You’ll wonder how something so simple can be so good.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups pitted Kalamata olives, drained
– 1/3 cup extra-virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 2 tbsp brined capers, drained
– 3 cloves garlic, peeled
– 1 tsp fresh thyme leaves
– 1/2 tsp freshly cracked black pepper
Instructions
1. Place the pitted Kalamata olives, extra-virgin olive oil, freshly squeezed lemon juice, brined capers, peeled garlic cloves, fresh thyme leaves, and freshly cracked black pepper into the bowl of a food processor fitted with the blade attachment.
2. Pulse the mixture 8 to 10 times in 1-second bursts, scraping down the sides of the bowl with a rubber spatula after every 3 pulses, until the ingredients are coarsely chopped and just beginning to come together.
3. Continue processing the mixture on low speed for 15 to 20 seconds, until it forms a coarse, spreadable paste where small pieces of olive and caper are still visible. Tip: Avoid over-processing to maintain a desirable rustic texture.
4. Transfer the tapenade to a serving bowl using the rubber spatula. Tip: For optimal flavor development, cover the bowl with plastic wrap and let the tapenade rest at room temperature for 30 minutes before serving.
5. Serve immediately or store in an airtight container in the refrigerator for up to one week. Tip: If refrigerated, bring the tapenade to room temperature for 15 minutes and stir vigorously before serving to re-emulsify the oils.
Chunky and briny with a bright, acidic finish from the lemon, this tapenade has a wonderfully rustic texture. Its bold, savory flavor makes it perfect for spreading on crostini, swirling into hummus, or using as a vibrant stuffing for roasted mushrooms.
Black Bean Vegan Chili
Facing a chilly evening? You’ll love this hearty black bean vegan chili. It’s packed with flavor and comes together easily for a comforting meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, seeded and finely diced
– 1 jalapeño pepper, seeded and minced
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 1 (28-ounce) can crushed tomatoes
– 3 (15-ounce) cans black beans, rinsed and drained
– 2 cups vegetable broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh cilantro, chopped
– 1 avocado, diced
– ½ cup vegan sour cream
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large yellow onion, finely diced, and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 3 cloves garlic, minced, 1 red bell pepper, seeded and finely diced, and 1 jalapeño pepper, seeded and minced, and cook until softened, about 4 minutes.
4. Sprinkle in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano, and toast for 1 minute until fragrant to bloom the spices.
5. Pour in 1 (28-ounce) can crushed tomatoes, 3 (15-ounce) cans black beans, rinsed and drained, and 2 cups vegetable broth, and bring to a simmer.
6. Reduce heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to prevent sticking.
7. Stir in 1 tablespoon apple cider vinegar, 1 teaspoon fine sea salt, and ½ teaspoon freshly ground black pepper, and simmer uncovered for 10 minutes to thicken slightly.
8. Remove from heat and stir in ¼ cup fresh cilantro, chopped.
9. Ladle the chili into bowls and top with 1 avocado, diced, and ½ cup vegan sour cream.
During the simmer, the chili develops a rich, smoky depth from the spices. Serve it over baked sweet potatoes or with cornbread for a satisfying texture contrast, and the creamy avocado and tangy sour cream balance the hearty beans perfectly.
Black Garlic Roasted Vegetables
Unbelievably easy and packed with flavor, this black garlic roasted vegetables dish is a game-changer for busy weeknights. You’ll love how the sweet, umami-rich black garlic transforms simple veggies into something special. It’s a hands-off recipe that delivers big results with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 1 large head of cauliflower, cut into 1-inch florets
- 3 medium carrots, peeled and cut into ½-inch diagonal slices
- 1 large red onion, cut into ½-inch wedges
- 6 cloves of black garlic, minced
- ¼ cup extra-virgin olive oil
- 2 tablespoons aged balsamic vinegar
- 1 teaspoon flaky sea salt
- ½ teaspoon freshly cracked black pepper
- 2 sprigs of fresh rosemary, leaves stripped and finely chopped
Instructions
- Preheat your oven to 425°F (218°C) and position a rack in the center.
- Place the cauliflower florets, carrot slices, and red onion wedges on a large, rimmed baking sheet.
- In a small bowl, whisk together the minced black garlic, extra-virgin olive oil, and aged balsamic vinegar until fully emulsified.
- Drizzle the garlic-oil mixture evenly over the vegetables on the baking sheet.
- Sprinkle the flaky sea salt, freshly cracked black pepper, and chopped rosemary leaves over the vegetables.
- Using your hands or tongs, toss the vegetables thoroughly until they are uniformly coated with the seasoning and oil mixture.
- Spread the vegetables into a single, even layer on the baking sheet, ensuring they are not overcrowded to promote proper caramelization.
- Roast the vegetables in the preheated oven for 20 minutes.
- After 20 minutes, remove the baking sheet from the oven and use a spatula to flip and stir the vegetables.
- Return the baking sheet to the oven and continue roasting for an additional 12-15 minutes, or until the vegetable edges are deeply caramelized and a fork easily pierces the carrots.
- Remove the baking sheet from the oven and let the vegetables rest for 5 minutes before serving to allow the flavors to settle.
Deliciously caramelized and fragrant, these vegetables boast a complex, savory-sweet flavor from the black garlic. The cauliflower becomes tender with crispy edges, while the carrots and onions soften into jammy perfection. Serve them warm over a bed of creamy polenta or alongside a simply grilled protein for a complete, satisfying meal.
Vegan Black Rice Sushi Rolls
Zesty and nutritious, these vegan black rice sushi rolls are perfect for your next gathering. You’ll love how the nutty black rice pairs with fresh vegetables. They’re surprisingly easy to make at home too.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup forbidden black rice, rinsed
– 1 ¾ cups filtered water
– 2 tablespoons seasoned rice vinegar
– 1 teaspoon organic cane sugar
– ½ teaspoon fine sea salt
– 4 sheets nori (toasted seaweed)
– 1 ripe avocado, sliced into ¼-inch strips
– 1 small cucumber, julienned
– 1 medium carrot, julienned
– ¼ cup pickled ginger
– 2 tablespoons tamari (for serving)
– 1 teaspoon toasted sesame seeds
Instructions
1. Combine the rinsed black rice and filtered water in a medium saucepan. Bring to a boil over high heat.
2. Reduce heat to low, cover the saucepan, and simmer for 18 minutes until the water is fully absorbed. Tip: Let the rice steam off the heat for 10 minutes with the lid on for perfect texture.
3. Transfer the cooked rice to a large, non-reactive bowl. Gently fold in the seasoned rice vinegar, organic cane sugar, and fine sea salt until evenly distributed. Allow to cool to room temperature.
4. Place one sheet of nori on a bamboo sushi mat with the rough side facing up and the long edge parallel to you.
5. Spread approximately ¾ cup of the cooled rice mixture evenly over the nori, leaving a 1-inch border at the top edge.
6. Arrange a horizontal line of avocado strips, julienned cucumber, julienned carrot, and pickled ginger across the center of the rice.
7. Using the bamboo mat, tightly roll the sushi away from you, applying even pressure. Tip: Moisten the top border of nori with a little water to seal the roll.
8. Repeat the process with the remaining nori sheets and filling ingredients.
9. Using a very sharp knife, slice each roll into 8 even pieces. Tip: Wipe the knife blade with a damp cloth between cuts for clean slices.
10. Arrange the sushi pieces on a serving platter and sprinkle with toasted sesame seeds. Serve immediately with tamari for dipping.
Perfectly balanced, these rolls offer a delightful contrast between the slightly chewy, nutty rice and the crisp, fresh vegetables. The seasoned vinegar adds a subtle tang that brightens every bite. For a creative presentation, serve them alongside a small bowl of wasabi paste and extra pickled ginger.
Black Lentil and Spinach Soup
Let’s make a cozy, nourishing soup that’s perfect for chilly evenings. This black lentil and spinach soup comes together with minimal effort but delivers maximum flavor and nutrition. You’ll love how the earthy lentils pair with fresh greens for a satisfying bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– 1 cup black lentils, rinsed and drained
– 4 cups vegetable broth
– 1 bay leaf
– 4 cups fresh spinach leaves, roughly chopped
– 1 tablespoon fresh lemon juice
– Kosher salt, to season
– Freshly ground black pepper, to season
– ¼ cup plain Greek yogurt, for garnish
– 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and softened, 5-7 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, and cook until fragrant, about 1 minute, to bloom the spices.
4. Add the rinsed black lentils, vegetable broth, and bay leaf to the pot, stirring to combine.
5. Increase the heat to high and bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer gently for 30-35 minutes, or until the lentils are tender but not mushy.
7. Remove and discard the bay leaf from the pot.
8. Stir in the roughly chopped fresh spinach leaves and cook just until wilted, about 2 minutes.
9. Turn off the heat and stir in the fresh lemon juice.
10. Season the soup with kosher salt and freshly ground black pepper, adjusting to your preference.
11. Ladle the hot soup into serving bowls.
12. Garnish each bowl with a dollop of plain Greek yogurt and a sprinkle of chopped fresh cilantro.
Keep in mind that the soup will thicken as it cools, so add a splash of broth if reheating. The finished dish has a velvety texture from the lentils, balanced by the bright acidity of lemon and the creaminess of the yogurt garnish. For a heartier meal, serve it alongside crusty whole-grain bread or over a bed of cooked quinoa.
Vegan Black Mission Fig Tart
Vegan Black Mission Fig Tart is the elegant dessert you didn’t know your holiday table was missing. It’s surprisingly simple to make, with a rich, nutty crust and jammy, caramelized figs that feel both rustic and sophisticated. You’ll love how the sweet-tart filling balances the toasty base.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups raw almonds, finely ground
– ¼ cup pure maple syrup
– ¼ cup refined coconut oil, melted
– ½ teaspoon fine sea salt
– 12 fresh Black Mission figs, stems removed and halved lengthwise
– ½ cup organic cane sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon pure vanilla extract
– ¼ teaspoon ground cardamom
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable bottom.
2. In a medium bowl, combine the finely ground almonds, melted refined coconut oil, pure maple syrup, and fine sea salt until a cohesive dough forms.
3. Press the almond dough evenly into the bottom and up the sides of the prepared tart pan, using the bottom of a measuring cup to create a compact, uniform layer.
4. Par-bake the crust for 12 minutes, or until the edges just begin to turn a light golden brown, then transfer to a wire rack to cool slightly.
5. While the crust cools, arrange the halved Black Mission figs, cut-side up, in a single, tightly packed layer over the par-baked crust.
6. In a small saucepan over medium heat, combine the organic cane sugar and fresh lemon juice, stirring constantly until the sugar dissolves completely and the mixture turns a light amber color, about 4-5 minutes.
7. Carefully remove the saucepan from heat and whisk in the pure vanilla extract and ground cardamom until fully incorporated.
8. Immediately pour the hot cardamom syrup evenly over the arranged figs in the tart shell.
9. Bake the assembled tart on the middle oven rack for 30-35 minutes, until the figs are tender and the syrup is bubbling vigorously around the edges.
10. Transfer the baked tart to a wire rack and allow it to cool completely to room temperature, about 2 hours, which allows the filling to set properly.
11. Gently release the tart from the pan’s removable bottom, slice, and serve.
Keep in mind that the crust firms up as it cools, creating a perfect crisp contrast to the soft, jammy figs. The cardamom adds a subtle, floral warmth that complements the figs’ natural honeyed sweetness beautifully. For a stunning presentation, serve each slice with a dollop of coconut whipped cream or a drizzle of reduced balsamic glaze.
Summary
Overall, this collection proves that black vegan food is vibrant, satisfying, and full of flavor. We hope these 20 recipes inspire your next delicious meal. Give them a try, leave a comment telling us your favorite, and don’t forget to share this roundup on Pinterest to spread the plant-based love!
