Name: Creamy Vegan Tomato White Bean Stew
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 2 medium carrots, diced; 1 celery stalk, diced; 1 (14.5 oz) can diced tomatoes; 2 cups vegetable broth; 2 (15 oz) cans white beans, drained and rinsed; 1 cup full-fat coconut milk; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional); Salt and pepper, to taste; Fresh parsley, for garnish (optional)

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Why You’ll Love This Recipe

This recipe is a crowd-pleaser for many reasons. First, it’s packed with wholesome ingredients, including white beans, tomatoes, and a creamy coconut milk base, making it both filling and nutritious. The flavors meld together perfectly for a cozy and hearty meal that can be served as a main dish or paired with some crusty bread. It’s also versatile—easy to adapt to your taste preferences—and quick to make, so you’ll have a comforting meal ready in no time.

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, diced
1 celery stalk, diced
1 (14.5 oz) can diced tomatoes
2 cups vegetable broth
2 (15 oz) cans white beans, drained and rinsed
1 cup full-fat coconut milk
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
Fresh parsley, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
Add minced garlic, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the diced tomatoes, vegetable broth, and white beans. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to combine.
Add the coconut milk, thyme, basil, and red pepper flakes (if using). Stir well and let the stew simmer for an additional 10 minutes, or until the vegetables are tender.
Season with salt and pepper to taste. If desired, garnish with fresh parsley before serving.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Add greens: Spinach or kale can be added in the last few minutes of cooking for an extra boost of vitamins and color.
Swap beans: Use chickpeas or kidney beans instead of white beans for a different flavor and texture.
Make it spicier: Increase the amount of red pepper flakes or add a diced jalapeño for a spicy kick.
Herb variations: Swap basil and thyme for rosemary, oregano, or a mix of Italian herbs.

Storage/Reheating

Storage: Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat the stew on the stovetop over low heat, adding a little extra vegetable broth or water if it becomes too thick.

FAQs

How do I make this recipe without coconut milk?

You can substitute coconut milk with any plant-based milk, such as almond or oat milk. For a creamier texture, consider adding a bit of cashew cream or a tablespoon of tahini.

Can I freeze this stew?

Yes, this stew freezes well. Let it cool completely, then transfer to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months.

What can I serve with this stew?

This stew pairs wonderfully with crusty bread, a side salad, or a serving of roasted vegetables.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. About 4-5 medium-sized tomatoes, chopped, will replace the canned tomatoes. You might need to adjust the cooking time to allow the fresh tomatoes to break down.

Can I add protein to this stew?

While the white beans provide plenty of plant-based protein, you can also add other protein sources like tempeh, tofu, or seitan if desired.

How spicy is this stew?

The stew has a mild heat level from the red pepper flakes. You can adjust the heat by adding more or less, depending on your preference.

Is this stew gluten-free?

Yes, this recipe is naturally gluten-free.

Can I make this stew in a slow cooker or Instant Pot?

Yes, you can make this stew in a slow cooker or Instant Pot. For the slow cooker, cook on low for 6-8 hours, and for the Instant Pot, cook on high pressure for about 10 minutes.

What can I add to make this stew thicker?

If you’d like a thicker consistency, you can puree a portion of the stew and then stir it back into the pot. Alternatively, you can add more white beans or use a thickening agent like cornstarch.

How can I make this stew richer in flavor?

To enhance the flavor, you can add a splash of balsamic vinegar, a squeeze of lemon juice, or a teaspoon of soy sauce for added depth.

Conclusion

This creamy vegan tomato white bean stew is a comforting, nutritious dish that’s easy to prepare and packed with delicious flavors. It’s a versatile recipe that can be adjusted to suit your taste preferences and dietary needs. Whether you’re enjoying it on a chilly evening or as a filling lunch, it’s sure to become a favorite in your recipe rotation.

Creamy Vegan Tomato White Bean Stew

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This Creamy Vegan Tomato White Bean Stew is a wholesome, comforting dish perfect for any season. Rich in plant-based protein and fiber, this hearty stew features a creamy coconut milk base, tangy tomatoes, and white beans, making it both satisfying and nourishing. A great vegan and gluten-free option for anyone craving a delicious, healthy, and easy-to-make meal.

Author: Laura
Prep Time: 10min
Cook Time: 15min
Total Time: 35min
Yield: 4-6servings
Category: Main Course
Method: Stovetop
Cuisine: Vegan, Plant-Based
Diet: Vegan

Instructions

Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
Add minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Stir in the diced tomatoes, vegetable broth, and white beans. Bring to a simmer and cook for 10 minutes.
Add coconut milk, thyme, basil, and red pepper flakes. Stir well and simmer for an additional 10 minutes or until vegetables are tender.
Season with salt and pepper to taste. Garnish with fresh parsley if desired.

Notes

For a creamier texture, consider substituting the coconut milk with cashew cream or tahini.
If the stew is too thick, add extra vegetable broth or water when reheating.
To make it spicier, increase the red pepper flakes or add a diced jalapeño.
Can be made in a slow cooker or Instant Pot (see FAQs).