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Creamy Vegan Tomato White Bean Stew
If you’ve been searching for a cozy recipe to warm you up, let me introduce you to this Creamy Vegan Tomato White Bean Stew. It’s a delightful blend of flavors that not only comforts the soul but also makes your taste buds dance with joy. Seriously, I look forward to making this stew, especially on chilly days when all I want to do is curl up with something delicious. So, let’s make this together!
What Is Creamy Vegan Tomato White Bean Stew?
Creamy Vegan Tomato White Bean Stew is a hearty and nourishing dish that combines tender white beans with rich tomatoes and a splash of coconut milk for that creamy texture we crave. Not only is it soul-satisfying, but it’s also packed with nutrients. The best part? This stew is all about simplicity, using ingredients that are easy to find and prep. You can whip up a batch in no time!
Ingredients Overview for Creamy Vegan Tomato White Bean Stew
Here’s what you will need to make this creamy delight:
- Olive oil: A splash of this will help sauté your veggies, giving everything a beautiful flavor.
- Onion: Chopped finely to add that aromatic base that makes everything taste well… amazing.
- Garlic: Minced, because garlic makes everything better.
- Carrots: Diced for a little sweetness and color.
- Celery: Chopped to add a crunchy texture to the mix.
- Canned diced tomatoes: The heart of your stew! Go for fire-roasted if you want a smoky flavor.
- Coconut milk: Adds creaminess; you can use almond or soy milk for a lighter version.
- Canned white beans: Like cannellini or great northern beans; a gorgeous source of protein.
- Vegetable broth: To balance all the flavors.
- Spinach: Fresh or frozen, for vibrant color and added nutrients.
- Seasonings: Salt, pepper, and Italian herbs like basil and oregano to tie it all together.
Step-by-Step Instructions for Creamy Vegan Tomato White Bean Stew
- Sauté the veggies: In a large pot, heat up the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook until they’re soft and fragrant, about 5-7 minutes.
- Add the tomatoes: Stir in the canned diced tomatoes along with their juices. Let this bubble away for a few minutes.
- Mix in other ingredients: Pour in the coconut milk and vegetable broth. Next, add the white beans and seasonings. Everything should come together beautifully.
- Simmer: Let the stew simmer on low heat for about 15-20 minutes, allowing the flavors to meld.
- Stir in spinach: Finally, add in the spinach and let it wilt for a few minutes before serving.
Serving Suggestions
This Creamy Vegan Tomato White Bean Stew is perfect on its own, but if you’re like me, you might want a little extra. Serve it with some warm crusty bread for dipping, or over a bed of rice or quinoa for a complete meal. A sprinkle of fresh herbs on top right before serving just adds that finishing touch!
Tips For The Perfect Creamy Vegan Tomato White Bean Stew
- Timing is key: Don’t rush the sautéing process; allowing the onions and garlic to become fragrant creates depth in flavors.
- Adjust thickness: If you prefer a thicker stew, let it simmer longer, and if it’s too thick, add a bit more broth.
- Make it yours: Feel free to toss in any veggies you have on hand—like bell peppers or zucchini.
- Store leftovers: This stew keeps well! Store it in an airtight container in the fridge for up to 4 days.
Q&A Section
Can I use fresh tomatoes instead of canned?
Absolutely! Just make sure to peel and chop them. Use about 6-8 medium tomatoes for this recipe.
What kind of white beans are best?
Cannellini are my favorite, but you can use any white beans you have on hand—great northern or navy beans work wonders too.
Is this stew freezer-friendly?
Yes! Just let it cool completely before transferring to freezer bags. It should stay good for about 3 months.
Can I add protein to this dish?
Of course! You can toss in some vegan sausage or tempeh for an extra protein boost.
Why You’ll Love It
This Creamy Vegan Tomato White Bean Stew is not just comforting, but it’s also nourishing and filling. It’s like wrapping yourself in a warm blanket on a cold day! Plus, it’s super easy to make and flexible enough to adapt to what you have in the pantry. I often catch myself craving it, and it always brings a smile to my face when I sit down to enjoy a bowl.
Behind The Scenes
When I first began perfecting this Creamy Vegan Tomato White Bean Stew, I encountered a few mishaps along the way. The first time, I forgot to add the beans and the stew ended up a bit too soupy. But I learned to taste as I go and adjust things to my liking! Now, it’s one of my go-to recipes for friends and family. If you’re ever browsing Pinterest, be sure to check out my boards for more delicious recipes like this one: MyRecipeCast on Pinterest. Happy cooking, friends!
Creamy Vegan Tomato White Bean Stew
Ingredients
Base Ingredients
- 1 tablespoon Olive oil For sautéing the vegetables.
- 1 medium Onion, chopped Adds aromatic base.
- 3 cloves Garlic, minced Enhances flavor.
- 2 medium Carrots, diced For sweetness and color.
- 2 stalks Celery, chopped Adds crunch.
Main Ingredients
- 1 can Canned diced tomatoes Use fire-roasted for a smoky flavor.
- 1 can Coconut milk Adds creaminess.
- 1 can Canned white beans (cannellini or great northern) Source of protein.
- 2 cups Vegetable broth Balances flavors.
- 2 cups Spinach, fresh or frozen For color and nutrients.
Seasonings
- to taste Salt Enhances flavor.
- to taste Pepper Enhances flavor.
- 1 teaspoon Italian herbs (basil and oregano) Ties the flavors together.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, garlic, carrots, and celery. Cook until soft and fragrant, about 5-7 minutes.
Cooking
- Stir in the canned diced tomatoes along with their juices. Let bubble for a few minutes.
- Pour in the coconut milk and vegetable broth, then add the white beans and seasonings. Mix well.
- Let the stew simmer on low heat for about 15-20 minutes, allowing the flavors to meld.
- Add the spinach and let it wilt for a few minutes before serving.
