Go Back

Best Creamy Vegan Tomato White Bean Stew

A cozy and heartwarming stew packed with the rich flavors of tomatoes and the creaminess of white beans, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can white beans (cannellini or great northern), drained and rinsed You can use any white beans.
  • 1 can diced tomatoes (14 oz) Includes juices.
  • 1 cup vegetable broth For added depth of flavor.
  • 1 medium onion, diced Finely diced for even cooking.
  • 2 cloves garlic, minced Aromatic base.
  • 1 teaspoon dried basil Herbal flavor.
  • 1 teaspoon dried oregano Herbal flavor.
  • 1/2 cup coconut cream or cashew cream For creaminess.
  • to taste Salt and pepper Adjust based on preference.
  • for garnish Fresh parsley Adds freshness to the stew.

Method
 

Preparation
  1. In a large pot, heat a little olive oil over medium heat.
  2. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
  3. Stir in the minced garlic and sauté for another minute until fragrant.
Cooking
  1. Pour in the can of diced tomatoes (with their juices) and the vegetable broth. Stir to combine.
  2. Add the white beans, dried basil, and oregano to the pot. Season with salt and pepper. Allow this mixture to come to a gentle simmer.
  3. Once simmering, stir in the coconut cream or cashew cream until dissolved.
  4. Let the stew simmer for an additional 5-7 minutes to allow flavors to meld.
  5. Before serving, garnish with fresh parsley.
Serving
  1. Grab a warm bowl and serve with crusty bread or your favorite side for a complete meal.

Notes

This stew can be stored in an airtight container for up to 4 days, and freezes well for up to 3 months. Reheat on the stovetop or in the microwave.