Creamy Vegan Tomato White Bean Stew
This hearty and creamy vegan tomato white bean stew is a comforting dish that combines the richness of tomatoes with the creaminess of white beans. It's easy to make and perfect for a cozy dinner. Packed with flavor and nutrients, this stew is suitable for everyone, including those on a plant-based diet.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) white beans, drained and rinsed like cannellini or great northern
- 2 cups vegetable broth
- 1 cup coconut milk canned for creaminess
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- to taste salt and pepper
- fresh basil for garnish optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrot, and red bell pepper to the pot. Sauté for about 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the canned diced tomatoes (with juices), white beans, vegetable broth, coconut milk, dried oregano, and smoked paprika to the pot. Mix well to combine.
- Bring the stew to a gentle simmer, then reduce the heat to low and cover the pot. Allow it to cook for 20 minutes, stirring occasionally.
- After 20 minutes, taste the stew and season with salt and pepper as needed.
- Serve hot in bowls, garnished with fresh basil if desired.
Notes
For added protein, consider adding some sautéed mushrooms or quinoa to the stew.
This stew can be stored in the refrigerator for up to 3 days and reheats well.
Feel free to customize the vegetables according to your preference or what's in season.