Creamy Vegan Tomato White Bean Stew
This Creamy Vegan Tomato White Bean Stew is a hearty and comforting dish, packed with flavor and nutrition. The combination of tomatoes, white beans, and creamy coconut milk creates a rich stew that's perfect for a cozy meal. It’s easy to prepare and is perfect for any day of the week.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) white beans, rinsed and drained
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- for garnish fresh parsley optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 3-4 minutes, until the onion is translucent.
- Stir in the minced garlic, diced carrots, and red bell pepper. Cook for an additional 5 minutes, until the vegetables start to soften.
- Pour in the can of diced tomatoes (with juice), white beans, coconut milk, and vegetable broth. Stir well to combine.
- Add the dried basil, dried oregano, and season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for about 15 minutes, stirring occasionally.
- Taste and adjust the seasoning if necessary.
- Serve the stew hot, garnished with fresh parsley if desired.
- For extra flavor, you can add a splash of lemon juice before serving.
Notes
For extra flavor, you can add a splash of lemon juice before serving.
This stew can be refrigerated for up to 4 days or frozen for longer storage. Just reheat before serving.
Feel free to add any other vegetables you prefer or have on hand, such as spinach or zucchini.