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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.

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)

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).

Find it online: https://thefamilycooking.com/creamy-vegan-tomato-white-bean-stew/