A rich and creamy vegan tomato white bean stew made with simple, nourishing ingredients like white beans, crushed tomatoes, and dairy-free cream. Perfect for a cozy meal any night of the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 tbsp olive oil
1 yellow onion, chopped
4 garlic cloves, minced
1 tsp dried thyme
1 tsp dried basil
Pinch red pepper flakes (optional)
1 (28 oz) can crushed or diced tomatoes
2 (15 oz) cans white beans, drained and rinsed
3 cups vegetable broth
1 bay leaf
½ cup full-fat coconut milk or cashew cream
Salt and black pepper to taste
Fresh parsley for garnish (optional)
Instructions
-
Heat oil in a large pot. Sauté onion until soft, about 6–7 minutes.
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Stir in garlic, thyme, basil, and red pepper flakes. Cook for 1 minute.
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Add tomatoes and simmer for 5 minutes.
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Add beans, broth, and bay leaf. Simmer 15–20 minutes.
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Remove bay leaf. Blend 1½ cups of stew and return to the pot.
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Stir in coconut milk or cashew cream. Simmer 5–10 more minutes.
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Adjust seasoning. Garnish with parsley and serve hot.