Creamy Vegan Tomato White Bean Stew
This creamy vegan tomato white bean stew is a hearty and nutritious dish that's perfect for a cozy dinner. Packed with protein from white beans and rich flavor from tomatoes, this stew is easy to prepare and satisfying.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 can opener
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- to taste salt
- to taste black pepper
- 1 cup coconut milk (or any plant-based cream)
- for garnish fresh basil leaves (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
- Add the minced garlic, diced carrot, and diced celery. Sauté for an additional 5 minutes until the vegetables begin to soften.
- Stir in the crushed tomatoes, white beans, vegetable broth, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat to low and let the stew simmer for 15 minutes, stirring occasionally.
- After simmering, stir in the coconut milk and mix well. Allow it to heat for another 5 minutes, ensuring everything is warmed through.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves if desired.
Notes
You can add other vegetables such as spinach or kale for extra nutrition.
Serve with crusty bread or over rice for a complete meal.
This stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat before serving.