Vegan Yogurt Beans with Seared Veggies (Chili Crisp Bowl, Salad, or Dip)

Creamy, smoky, a little spicy, and endlessly flexible, these vegan yogurt beans with seared veggies are the clean-out-the-fridge bowl I keep coming back to. Smashed black beans get stirred into tangy vegan yogurt with a spoonful of Lao Gan Ma chili crisp, then piled over rice, crisp salad greens, and deeply golden seared vegetables. I used fennel and acorn squash, but honestly, any veggies you have on hand will work. Bowl, salad, or dip: it's dinner your way in about 35 minutes.

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What are yogurt beans?

Quick answer: Yogurt beans are cooked or canned beans mixed with thick, tangy yogurt to make a creamy, protein-rich topping, dip, or dressing. This vegan version smashes drained black beans into plain vegan yogurt with chili crisp, then serves it over seared vegetables, rice, and salad greens. It takes about 35 minutes, works with any vegetables, and is naturally dairy-free and high in fiber.

Beans and yogurt is a pairing you'll find across the Middle East, the Mediterranean, and South Asia, where creamy, cooling yogurt balances earthy legumes and warm spices. This plant-based riff swaps in dairy-free yogurt and a hit of Chinese chili crisp for savory heat and crunch. The result is a beany, saucy, spoonable topping that makes everything underneath it taste better.

This recipe at a glance

• Total time: about 35 minutes
• Serves: 2 hearty bowls or 4 as a dip
• Method: sear, deglaze, smash, stir, assemble
• Flavor: creamy, tangy, smoky-sweet, savory, and gently spicy
• Flexible: use any vegetables, any beans, and your favorite seasonings
• Diet: 100% vegan, dairy-free, high-fiber, easily gluten-free

Why you'll love this recipe

• No rules, any veggies. Fennel and acorn squash are fantastic, but zucchini, cabbage, broccoli, mushrooms, peppers, or carrots all work.
• Big flavor from simple steps. A hard sear caramelizes the veggies, and a splash of wine or vinegar lifts all those browned bits into a glossy, tangy pan sauce.
• Creamy without cream. Smashed beans plus vegan yogurt make a thick, rich topping packed with plant protein and fiber.
• Three meals in one. Serve it as a rice bowl, a hearty salad, or a dip with crackers and crudités.
• Meal-prep friendly. Make the beany yogurt and seared veg ahead, then assemble bowls all week.

Key ingredients

Vegetables (use what you have)

I seared fennel and acorn squash. Fennel turns sweet and mellow with a gentle anise note, and acorn squash gets caramelized, nutty edges with a creamy middle. Swap in whatever's in your crisper. Aim for about 4 cups of vegetables, cut into thick slices or wedges so they get a good sear.

Wine or vinegar (for deglazing)

A splash of dry white wine or vinegar (apple cider, white wine, sherry, or rice vinegar) dissolves the caramelized bits stuck to the pan and coats the vegetables in a bright, savory glaze. If you skip alcohol, vinegar and a splash of water do the same job.

Black beans

Canned black beans, drained and rinsed, are quick and creamy once smashed. Leave some whole for texture. They bring plant protein, fiber, and an earthy depth that stands up to chili crisp.

Vegan yogurt

Choose a plain, unsweetened vegan yogurt, ideally a thick Greek-style one made from soy, coconut, almond, or oats. Its tang is what makes the beans taste bright instead of heavy. Avoid vanilla or sweetened yogurts.

Lao Gan Ma chili crisp

Lao Gan Ma Spicy Chili Crisp is a cult-favorite Chinese condiment of crunchy fried chili, garlic, onion, and fermented soybeans in oil. It adds savory umami, gentle heat, and crunch in one spoonful. Lao Gan Ma makes several products and a few contain meat, so check the label to make sure yours is vegan. Any vegan chili crisp or chili garlic oil works too.

Seasonings (make it yours)

Season the veggies however you like. Salt and pepper are all you really need, but smoked paprika, cumin, garlic powder, za'atar, or chili flakes are all delicious. Mix and match and find your own combination.

How to make vegan yogurt beans with seared veggies

1. Prep the vegetables. Halve the acorn squash, scoop out the seeds, and slice it into ½-inch half-moons (no need to peel; the skin softens as it cooks). Cut the fennel into wedges, keeping a bit of core so they hold together. Cut any other veggies into thick pieces.
2. Sear. Heat the olive oil in a large skillet (cast iron is great) over medium-high heat. Add the vegetables in a single layer, season with salt, and let them sit undisturbed for 4 to 5 minutes until deeply golden. Flip and sear the other side. Work in batches if your pan is crowded.
3. Deglaze. Pour in the wine or vinegar (plus a splash of water if using vinegar) and scrape up the browned bits. Cover for 2 to 4 minutes so the squash steams until fork-tender, then uncover and let any liquid cook off into a glaze. Add your seasonings and toss.
4. Smash the beans. Drain and rinse the black beans and add them to a bowl. Smash about two-thirds of them with a fork or potato masher, leaving the rest whole for texture.
5. Make the beany yogurt. Stir in the vegan yogurt and chili crisp until creamy. Add salt and a squeeze of lemon to taste, and more chili crisp if you like it spicy.
6. Assemble. Add rice to each bowl, then a pile of salad greens and the seared veggies. Top with a big spoonful of the beany yogurt, drizzle with extra chili crisp, and voilà.

Sear guide: any veggies you have on hand

Different vegetables need different times in the pan. Cut them about ½ inch thick and use this as a rough guide for each side over medium-high heat:

• Quick (2 to 3 minutes per side): zucchini, summer squash, bell peppers, asparagus, mushrooms, red onion wedges, snap peas.
• Medium (3 to 5 minutes per side): fennel, cabbage wedges, broccoli or cauliflower florets, brussels sprouts (halved), leeks.
• Longer (5 to 6 minutes per side, then covered 2 to 4 minutes): acorn, delicata, or butternut squash, sweet potato, carrots, beets, potatoes.

Start the longer-cooking veggies first and add the quick ones later so everything finishes at the same time.

Love seared vegetables? Try our Caramelized Fennel & Eggplant with Turmeric Rice or Seared Cabbage Wedges and Mushrooms in Creamy Miso Sauce for more ideas.

Three ways to serve it

• As a rice bowl: rice, greens, seared veggies, and a generous scoop of beany yogurt. This is how I ate it, and it's a complete, filling meal.
• As a salad: skip the rice and spoon the yogurt beans over a big bowl of greens and seared veg, thinning the yogurt with a little lemon juice or water to use it as a creamy dressing.
• As a dip: mash the beans a bit smoother, spread it on a plate, top with chili crisp, and serve with pita, crackers, tortilla chips, or raw veggies.

Variations

• Mediterranean: use chickpeas or white beans, swap chili crisp for harissa, and add lemon, garlic, and fresh herbs. (Our Harissa Chickpeas & Rice is a great companion.)
• Smoky: season the veggies with smoked paprika and cumin, and stir a little chipotle into the yogurt.
• Green goddess: blend herbs (parsley, cilantro, dill) into the yogurt before folding in the beans.
• Filipino-inspired: deglaze with coconut vinegar and add a squeeze of calamansi to the yogurt beans.
• Extra protein: add crispy tofu, tempeh, or a sprinkle of hemp seeds. Find more ideas in our High Protein Vegan Guide.
• Grain swap: serve over quinoa, farro, couscous, or orzo instead of rice.

Substitutions

• Black beans: chickpeas, white beans, pinto beans, butter beans, or lentils.
• Vegan yogurt: vegan sour cream, blended silken tofu with lemon, or cashew cream.
• Lao Gan Ma chili crisp: any vegan chili crisp, chili garlic sauce, sambal oelek, gochujang, or harissa.
• White wine: any vinegar, a squeeze of lemon, or vegetable broth with a splash of vinegar.
• Fennel and acorn squash: literally any vegetable (see the sear guide above).
• Rice: any grain, roasted potatoes, flatbread, or just more greens.

Tips for the best seared veggies

• Get the pan hot first. The oil should shimmer before the veggies go in.
• Don't move them. Let the vegetables sit untouched so they develop a deep golden crust.
• Give them space. A crowded pan steams instead of sears. Use two pans or cook in batches.
• Pat dry. Wet vegetables won't brown well.
• Deglaze right away. Those browned bits are pure flavor. Scrape them up while the pan is hot.

Storage and meal prep

Store the beany yogurt and seared veggies separately in airtight containers in the fridge for up to 4 days. Rewarm the veggies in a skillet or enjoy them cold in salads. Stir the yogurt beans before serving, adding a splash of water or lemon if they thicken. Keep greens separate until serving so they stay crisp. We don't recommend freezing the yogurt mixture.

Frequently asked questions

What are yogurt beans?

Yogurt beans are beans mixed with thick, tangy yogurt to make a creamy, high-protein topping, dip, or dressing. This vegan version uses smashed black beans, plain vegan yogurt, and chili crisp.

Can I use any vegetables?

Yes. Any vegetable you can sear works, including zucchini, cabbage, broccoli, mushrooms, peppers, carrots, sweet potato, and squash. Cut them about ½ inch thick and adjust the cook time to the vegetable.

Is Lao Gan Ma chili crisp vegan?

Lao Gan Ma Spicy Chili Crisp is typically made with chili, soybean oil, onion, fermented soybeans, and Sichuan pepper, with no animal products. However, some Lao Gan Ma products contain beef or pork, so always check the label.

What can I deglaze with besides wine?

Use any vinegar (apple cider, white wine, sherry, rice, or coconut vinegar), lemon juice, or vegetable broth. Add a splash of water with vinegar so it isn't too sharp.

What is the best vegan yogurt for savory dishes?

Choose a plain, unsweetened, thick yogurt, ideally Greek-style. Soy and coconut-based yogurts are creamy and tangy. Avoid vanilla or sweetened varieties.

Do I need to peel acorn squash?

No. Acorn squash skin is thin and softens as it cooks, so you can eat it. Just scoop out the seeds and slice it into half-moons.

Can I serve yogurt beans as a dip?

Yes. Mash the beans a little smoother, spread the mixture on a plate, drizzle with chili crisp, and serve with pita, crackers, chips, or raw vegetables.

Is this recipe high in protein?

Yes. Black beans provide plant protein and fiber, and soy-based vegan yogurt adds more. Add tofu, tempeh, or hemp seeds for an extra boost.

Is this recipe gluten-free?

It can be. Beans, vegetables, rice, and most vegan yogurts are gluten-free, but some chili crisps and wines may not be, so check the labels.

More plant-based recipes you'll love

• Caramelized Fennel & Eggplant with Turmeric Rice
• Harissa Chickpeas & Rice: The Easy 20-Minute Pantry Dinner
• Seared Pesto Hispi Cabbage with Beans
• Summer Bean & Tomato Salad with Seared Zucchini
• Seared Cabbage Wedges and Mushrooms in Creamy Miso Sauce
• Crispy King Trumpet Mushrooms & Green Beans with Lemon-Garlic Hummus
• Three Sisters Salad with Creamy Corn Dressing
• The Complete High Protein Vegan Guide

Made these vegan yogurt beans? Leave a star rating and tell us in the comments which veggies and seasonings you used. We love seeing your combinations. Tag @makepurethyheart when you share your bowl!