Creamy Vegan Tomato White Bean Stew
This Creamy Vegan Tomato White Bean Stew is a hearty and nutritious dish perfect for a cozy meal. The combination of creamy coconut milk, rich tomatoes, and protein-packed white beans creates a delicious, comforting stew that is entirely plant-based.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) white beans (such as cannellini or navy), drained and rinsed
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper, to taste
- optional fresh spinach or kale, for added nutrition
- optional fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the diced carrots and red bell pepper, cooking for about 5 minutes until they begin to soften.
- Reveal the canned diced tomatoes (with their juice), white beans, coconut milk, and vegetable broth. Stir to combine well.
- Season with dried oregano, dried basil, salt, and pepper. Taste and adjust seasoning if needed.
- Bring the stew to a gentle boil, then reduce the heat and let it simmer uncovered for 20 minutes, stirring occasionally.
- If desired, stir in a handful of fresh spinach or kale during the last few minutes of cooking for added nutrition.
- Remove from heat and let sit for a few minutes before serving.
- Serve hot, garnished with fresh parsley if desired.
Notes
This stew can be made ahead of time and stored in the refrigerator for up to 3 days. It can be easily frozen for up to a month. Reheat gently on the stove. Feel free to add other vegetables such as zucchini or mushrooms for variation.