Creamy Vegan Tomato White Bean Stew

$- 1 can (14 oz) diced tomatoes - 1 can (15 oz) white beans (e.g., cannellini or navy beans), drained and rinsed - 1 medium onion, diced - 3 cloves garlic, minced - 1 medium carrot, diced - 1 stalk celery, diced - 4 cups vegetable broth - 1 cup coconut milk (full fat for creaminess) - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish I love using canned tomatoes for this stew. They bring a rich flavor and save time. When choosing white beans, cannellini or navy beans work best. They are creamy and hold up well. Use a medium onion for the right amount of sweetness. Fresh veggies like carrot and celery add crunch. A full cup of coconut milk gives the stew that creamy texture you crave. You can swap the white beans for chickpeas or kidney beans if you prefer. For a lower-fat option, use light coconut milk. If you don't have fresh basil, try using parsley or even spinach for a different twist. You can also use fresh tomatoes if you have them. Just chop about four medium-sized ones. {{ingredient_image_1}} 1. Start by grabbing a large pot. Heat 2 tablespoons of olive oil over medium heat. This oil adds great flavor. 2. Dice 1 medium onion, 1 medium carrot, and 1 stalk of celery. Toss them into the pot. Cook for 5-7 minutes. Stir them often until they soften. 3. Mince 3 cloves of garlic. Add them to the pot and cook for 1-2 minutes. This will make your kitchen smell amazing. 4. Now, grab 1 can of diced tomatoes and 1 can of white beans. Drain and rinse the beans first. Add both to the pot. 5. Pour in 4 cups of vegetable broth. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Stir everything well. 6. Bring the mix to a boil. Then, lower the heat and cover the pot. Let it simmer for about 20 minutes. This helps blend the flavors. 7. After 20 minutes, stir in 1 cup of coconut milk. Cook for another 5 minutes. Taste the stew and adjust the seasoning if needed. 8. Serve hot. Garnish with fresh basil leaves for a lovely finish. - Keep an eye on your veggies. Cooking them too long can make them mushy. - Simmering for 20 minutes is key. It allows the flavors to come together. - Always taste your stew before serving. You might want to add more salt or spices. - Serve this stew with crusty bread for a hearty meal. - Pair it with a fresh salad for a light side. - You can also sprinkle some nutritional yeast on top for a cheesy flavor. To boost flavor, use fresh herbs. Fresh basil adds a bright taste. You can also add a splash of lemon juice for a nice kick. If you like heat, sprinkle in some red pepper flakes. They give a nice warmth without overpowering the dish. Smoke can add depth too. Use smoked paprika for a rich, warm flavor. For creaminess, use full-fat coconut milk. It makes the stew thick and rich. If you want it even creamier, try blending a portion of the stew. Just take out some of the beans and tomatoes, blend them, then stir them back in. This gives a smooth texture while keeping the hearty bits. One mistake is not letting the stew simmer long enough. This step melds the flavors. If you skip it, your stew may taste flat. Another mistake is overcooking the garlic. Burnt garlic can make your dish bitter. Lastly, remember to season well. Taste as you go. Adjusting salt and pepper can make a big difference. Pro Tips Use Fresh Herbs: Adding fresh basil or parsley right before serving enhances the flavor profile and adds a burst of freshness. Adjust Consistency: If you prefer a thicker stew, let it simmer longer or mash some of the beans to create a creamier texture. Flavor Boost: Consider adding a splash of balsamic vinegar or lemon juice before serving for an extra layer of flavor. Meal Prep Friendly: This stew stores well in the fridge for up to 3 days, making it perfect for meal prep or leftovers. {{image_2}} You can easily boost the nutrition of your stew. Try adding spinach or kale for a green touch. They add vitamins and minerals. You can toss in some chopped bell peppers for extra crunch and flavor. If you want more protein, add cooked quinoa or lentils. These ingredients make the dish heartier and even more filling. Changing the flavors can make this stew exciting. For a spicy kick, add red pepper flakes or diced jalapeños. If you prefer a sweeter taste, try carrots or even a splash of maple syrup. You can also use fresh herbs like parsley or rosemary for a different aroma. Each change can give you a new, tasty experience in every bite. While white beans are great, you can switch them out. Black beans or kidney beans work well, too. Each type brings its own taste and texture. If you want a creamier stew, try using mashed beans. You can also mix different beans for a fun twist. This way, you can make the stew your own and keep it fresh! After you enjoy your Creamy Vegan Tomato White Bean Stew, save the leftovers! Let the stew cool down to room temperature. Use airtight containers to keep it fresh. You can store it in the fridge for up to 4 days. Make sure to label the containers with the date. When you're ready to enjoy your stew again, reheating is easy. Pour the stew into a pot. Heat it on medium over the stove. Stir it often to prevent sticking. If it looks too thick, add a splash of vegetable broth or water. Heat until it's warm throughout, about 5 to 10 minutes. You can also use a microwave. Place the stew in a microwave-safe bowl, cover it, and heat for 2 to 3 minutes. Stir halfway for even heating. If you want to save your stew for later, freezing works well. Use freezer-safe containers or bags. Leave some space at the top because the stew will expand as it freezes. Label each container with the date. You can freeze it for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above. This way, you’ll always have a tasty meal waiting for you! Yes, you can make this stew in advance. It tastes even better the next day! Just let it cool and store it in the fridge. You can keep it for about three days. When you want to eat it, just reheat it on the stove. You might need to add a splash of broth or water to thin it out. This stew pairs well with many sides. Try serving it with crusty bread or a fresh salad. You could also enjoy it with brown rice or quinoa for a heartier meal. For a fun twist, serve it with avocado slices on top. These options add flavor and texture to your meal. Yes, this recipe is gluten-free. All the ingredients you use are naturally gluten-free. Just make sure to check your vegetable broth for any gluten. Choosing certified gluten-free broth ensures you stay safe if you have gluten sensitivities. Enjoy this stew without worry! This article covered a delicious creamy vegan tomato white bean stew. We explored the key ingredients and their measurements, along with tasty substitutes. You learned step-by-step cooking, plus tips for the best flavor and texture. We also discussed healthy add-ins and variations to keep the stew exciting. Finally, I shared storage tips to keep leftovers fresh. By following these steps, your stew will shine. Enjoy creating this dish, and make it your own!$

Creamy Vegan Tomato White Bean Stew

A hearty and creamy stew made with tomatoes, white beans, and coconut milk, perfect for a comforting meal.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Vegan

Servings 4

Calories 300 kcal

Ingredients

14 oz diced tomatoes
15 oz white beans (cannellini or navy beans), drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
1 medium carrot, diced
1 stalk celery, diced
4 cups vegetable broth
1 cup coconut milk (full fat for creaminess)
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and pepper
for garnish fresh basil leaves

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the diced tomatoes (with their juice), white beans, vegetable broth, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes to meld the flavors.
After simmering, stir in the coconut milk and cook for another 5 minutes. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh basil leaves for an aromatic finish.

Notes

Use full-fat coconut milk for a creamier texture.

Keyword coconut milk, stew, tomato, vegan, white beans