Creamy Vegan Tomato White Bean Stew

Creamy Vegan Tomato White Bean Stew

Creamy, flavorful, and oh-so-comforting, the Creamy Vegan Tomato White Bean Stew is the kind of dish that warms both the heart and the soul. Imagine coming home to a rich, savory aroma wafting through your kitchen, promising a meal that is not only delicious but also healthy and plant-based. Perfect for cozy family dinners or a chilly weeknight, this stew whips up in no time and makes for a fantastic leftovers lunch the next day. It’s like a hug in a bowl—creamy and satisfying without any guilt. Did you know that white beans are packed with protein? This makes the stew not only filling but also a fabulous way to get your daily dose of nutrition without sacrificing flavor.

If you’re a fan of warming, hearty recipes, you’ll surely love this stew! It stands alongside our popular Creamy Vegan Mushroom Risotto, another family favorite that combines rich textures and satisfying tastes. So grab your ladle, roll up your sleeves, and get ready to dig into a bowl of this delicious Creamy Vegan Tomato White Bean Stew that even the pickiest eaters won’t resist!

What is Creamy Vegan Tomato White Bean Stew?

So, what’s in a name? Creamy Vegan Tomato White Bean Stew sounds like a mouthful, but it really just gets down to business—delicious, plant-based business! This stew is all about those nostalgic flavors, reminiscent of hearty family meals but with a twist that keeps things interesting. You might ask yourself, “Why not just call it ‘tomato and white bean soup?’” Well, the ‘stew’ part emphasizes that wonderful creamy texture that embraces every bean and tomato in a velvety hug. After all, they say the way to a man’s heart is through his stomach, and with this stew, you’ll be winning hearts left and right. So why not dive in and try making it today?

Why You’ll Love This Creamy Vegan Tomato White Bean Stew:

Prepare to be smitten! This Creamy Vegan Tomato White Bean Stew is not just another dish; it’s a culinary experience that brings together three wonderful aspects that will leave you craving seconds. First and foremost, its highlight is its astounding creaminess, thanks to blended cashews or coconut milk, which elevates this stew from simple to sensational. Secondly, making this at home can put a smile on your wallet, as it’s budget-friendly and utilizes affordable pantry staples. Finally, the medley of fresh herbs, garlic, and spices coaxes out the best flavors from the tomatoes and beans, making each spoonful a delight for your taste buds. If you enjoy hearty soups like our beloved Lentil Vegetable Soup, then this stew is sure to steal your heart!

How to Make Creamy Vegan Tomato White Bean Stew:

Quick Overview

Cooking up this Creamy Vegan Tomato White Bean Stew is a breeze! The delightful combination of fresh ingredients blends in about 30 minutes to create a recipe that’s not only easy but super satisfying. Pair its creamy texture with the wholesome flavors of herbs and tomatoes, and you’ve got a winning meal that everyone will adore.

Key Ingredients for Creamy Vegan Tomato White Bean Stew:

• 1 can (15 oz) white beans (cannellini or navy beans), rinsed and drained
• 1 can (14 oz) diced tomatoes (with juices)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup coconut milk (or cashew cream for a nut-free option)
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Toss in the minced garlic, stirring for another minute until fragrant.

2. Add the Tomatoes: Stir in the diced tomatoes (with their juices), vegetable broth, dried basil, and thyme. Bring it to a gentle simmer.

3. Introduce the Beans: Add the rinsed white beans to the pot, mixing well. Allow everything to simmer for about 10 minutes so that the flavors meld beautifully.

4. Make it Creamy: Pour in the coconut milk (or cashew cream) and stir until combined. Season with salt and pepper to taste.

5. Serve: Let simmer for an additional 5 minutes, then remove from heat. Garnish with fresh parsley before serving.

What to Serve Creamy Vegan Tomato White Bean Stew With:

This delightful stew pairs well with a variety of sides. Serve it alongside some crusty artisanal bread for dipping, a fresh green salad for a light crunch, or even over cooked quinoa for added protein. You could enhance the meal further with a glass of red wine or a refreshing iced tea!

Top Tips for Perfecting Creamy Vegan Tomato White Bean Stew:

1. Customize the Creaminess: Adjust the level of cream by opting for more or less coconut milk or cashew cream, depending on your taste preference.

2. Bean Variety: Feel free to experiment with different beans like kidney or chickpeas—each will bring something exciting to the pot!

3. Spice It Up: Want to add a kick? Toss in some red pepper flakes or a diced jalapeño while sautéing the onions.

4. Don’t Skip the Herbs: Fresh herbs can elevate your stew even further. A sprinkle of fresh oregano or basil just before serving can make a world of difference.

Storing and Reheating Tips:

This Creamy Vegan Tomato White Bean Stew is perfect for meal prepping! Store leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, freeze it for up to 3 months. When reheating, add a splash of vegetable broth or water to maintain that luscious creamy texture, and heat gently on the stove until warmed through.

Whether you’re new to the kitchen or a seasoned chef, this Creamy Vegan Tomato White Bean Stew is bound to become a beloved addition to your recipe repertoire. So, roll up your sleeves, let the flavors meld, and get ready for some delicious comfort in a bowl!

Creamy Vegan Tomato White Bean Stew

A comforting plant-based stew, rich in flavor and creaminess, perfect for cozy family dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 can (15 oz) white beans (cannellini or navy beans), rinsed and drained
• 1 can (14 oz) diced tomatoes (with juices)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup coconut milk (or cashew cream for a nut-free option)
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• to taste Salt and pepper
• for garnish Fresh parsley, chopped

Method

 

Cooking Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Toss in the minced garlic, stirring for another minute until fragrant.
3. Stir in the diced tomatoes (with their juices), vegetable broth, dried basil, and thyme. Bring it to a gentle simmer.
4. Add the rinsed white beans to the pot, mixing well. Allow everything to simmer for about 10 minutes so that the flavors meld beautifully.
5. Pour in the coconut milk (or cashew cream) and stir until combined. Season with salt and pepper to taste.
6. Let simmer for an additional 5 minutes, then remove from heat. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. When reheating, add a splash of vegetable broth or water to maintain the creamy texture.