Creamy Vegan Tomato White Bean Stew
This creamy vegan tomato white bean stew is a hearty and nutritious dish packed with flavor. The combination of beans, tomatoes, and creamy coconut milk makes it a satisfying meal that's perfect for any day of the week.
Equipment
- 1 large pot
- 1 measuring cups and spoons
- 1 cutting board
- 1 can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 2 cans (15 ounces each) diced tomatoes
- 2 cans (15 ounces each) white beans, drained and rinsed You can substitute with any beans of your choice.
- 1 can (13.5 ounces) coconut milk
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- for garnish fresh basil leaves
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and red bell pepper. Sauté for about 5 minutes or until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the canned diced tomatoes, white beans, coconut milk, and vegetable broth to the pot. Stir in the oregano, thyme, smoked paprika, salt, and pepper.
- Bring the mixture to a simmer and let it cook for 20 minutes, stirring occasionally.
- After 20 minutes, taste and adjust the seasoning if needed.
- Serve the stew hot, garnished with fresh basil leaves.
Notes
For added spice, feel free to include red pepper flakes.
You can substitute the white beans with any beans of your choice.
This stew pairs nicely with crusty bread or over rice for a complete meal. Enjoy!