Creamy Vegan Tomato White Bean Stew

Oh my goodness, you have got to try this creamy vegan tomato white bean stew – it’s the kind of dish that makes you forget it’s plant-based because the flavors are just that good. I stumbled upon this recipe during a week when I was determined to eat more veggies, and wow, did it deliver. The coconut milk gives it this luscious, velvety texture, while the white beans and tomatoes create a hearty, comforting base. Every spoonful is like a warm hug, and the best part? It comes together in about 30 minutes. Trust me, even your non-vegan friends will be asking for seconds.

Why You’ll Love This Creamy Vegan Tomato White Bean Stew

This stew is my go-to when I need something cozy, nourishing, and ridiculously easy. Here’s why you’ll adore it too:

• Crave-worthy creaminess: The coconut milk makes it luxuriously smooth without any dairy—just wait till you taste it!
• Quick and simple: From chopping to serving, it’s done in 35 minutes. Perfect for busy weeknights.
• Packed with goodness: Fiber-rich beans, veggies, and herbs make it as wholesome as it is delicious.
• Meal-prep friendly: Tastes even better the next day, so make a big batch and enjoy leftovers all week.

Ingredients for Creamy Vegan Tomato White Bean Stew

Gathering the right ingredients is half the magic here—trust me, each one plays a special role in creating that dreamy texture and deep flavor. Here’s what you’ll need:

• 2 tbsp olive oil – for sautéing those veggies to golden perfection
• 1 onion, diced – the sweet base note of our stew
• 3 garlic cloves, minced – because everything’s better with garlic
• 1 carrot, chopped – for a subtle sweetness and bite
• 1 celery stalk, chopped – adds that earthy backbone flavor
• 1 can (14 oz) diced tomatoes – with their juices for tangy richness
• 2 cans (15 oz each) white beans, drained and rinsed – creamy cannellini or great northern work best
• 2 cups vegetable broth – homemade if you’ve got it, but store-bought is fine
• 1 tsp dried thyme + 1 tsp dried oregano – my favorite herb duo for depth
• 1/2 cup coconut milk – the full-fat kind for maximum creaminess
• Salt and pepper to taste – don’t skip the taste-test at the end!
• Fresh parsley for garnish – that pop of green makes it pretty

Pro tip: Have everything prepped and ready before you start cooking—it makes the process so smooth!

How to Make Creamy Vegan Tomato White Bean Stew

Alright, let’s get cooking! This stew comes together so easily, but these little steps make all the difference in building those incredible flavors. Follow along, and you’ll have a pot of creamy deliciousness in no time.

Step 1: Sauté the Vegetables

First, grab your favorite big pot—I use my trusty Dutch oven—and heat that olive oil over medium heat. Toss in your diced onion, and let it get all soft and translucent, about 2 minutes. Then, add the garlic, carrot, and celery. Oh, that smell! Stir everything around until the veggies start to soften but still have a little bite, about 5 minutes total. You’re not looking for browning here, just that perfect tender base for your stew.

Step 2: Simmer the Stew

Now the fun part! Dump in those diced tomatoes (juices and all), the drained white beans, vegetable broth, thyme, and oregano. Give it a good stir, then let it bubble away at a gentle simmer for about 15 minutes. This is when the magic happens—the flavors get all cozy together, and the tomatoes break down into the most amazing sauce. Stir occasionally to prevent sticking, but mostly just let it do its thing.

Step 3: Add Creaminess

Time for the grand finale! Pour in that luscious coconut milk—I like to give the can a shake first—and stir it through. Let it simmer for just 5 more minutes to warm through and thicken slightly. Now taste! This is when I play with the salt and pepper, adding a pinch at a time until it’s just right. The heat mellows the coconut milk’s sweetness and brings everything into perfect harmony.

And that’s it! See? I told you it was easy. Now grab some crusty bread and dig into that creamy, dreamy goodness.

Tips for Perfect Creamy Vegan Tomato White Bean Stew

Want to make this stew absolutely foolproof? Here are my go-to tricks:

• For extra thickness, blend half the stew before adding the coconut milk—it creates the most luxurious texture!
• Not a coconut fan? Swap it for cashew cream—just soak ½ cup raw cashews in hot water for 15 minutes, then blend until smooth.
• Always taste and adjust seasoning at the end—sometimes it needs an extra pinch of salt or a squeeze of lemon to really sing.

Variations for Creamy Vegan Tomato White Bean Stew

This stew is super versatile, so don’t be afraid to mix it up! Toss in a handful of spinach or kale during the last few minutes for extra greens. Swap the herbs for rosemary or basil for a fresh twist. Or, top it with a sprinkle of vegan parmesan for a cheesy finish. The possibilities are endless!

Serving Suggestions for Creamy Vegan Tomato White Bean Stew

Oh, how I love serving this stew! My absolute favorite way is with a big hunk of crusty sourdough—perfect for soaking up every last drop of that creamy tomato goodness. For something heartier, try it over quinoa or brown rice. And don’t forget that fresh parsley sprinkle—it adds such a bright, fresh pop to each bowl. A simple arugula salad on the side? Pure perfection!

Storage & Reheating Instructions

This stew keeps like a dream! Store any leftovers in an airtight container in the fridge for up to 3 days—though it never lasts that long in my house. When you’re ready to enjoy again, gently reheat it on the stove over low heat, stirring occasionally. A splash of water or broth helps loosen it up if it thickens too much. Or, pop individual portions in the microwave for about 2 minutes, stirring halfway. The flavors just get better as they mingle!

Nutritional Information

Just a heads up—nutritional info can vary based on your exact ingredients and brands, but this stew is packed with plant-based protein, fiber, and healthy fats. It’s a nourishing meal that keeps you full and satisfied!

Frequently Asked Questions

Can I freeze this stew?
Absolutely! This creamy tomato white bean stew freezes beautifully. Just let it cool completely, then portion it into freezer-safe containers. It’ll keep for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat gently on the stove—you might need to add a splash of broth or water as it thickens when frozen.

What can I use instead of coconut milk?
No problem if coconut milk isn’t your thing! Cashew cream works wonderfully (just blend soaked cashews with water until smooth). For a nut-free option, try unsweetened almond milk or oat milk creamer. The texture will be slightly different, but still delicious!

Can I make this in a slow cooker?
Yes! Sauté the veggies first for best flavor, then transfer everything except the coconut milk to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the coconut milk during the last 30 minutes.

How can I make it thicker?
If you want an extra-creamy texture, blend about half the stew before adding the coconut milk. You can also mash some of the beans with a spoon against the pot’s side—this releases their natural starches to thicken the broth beautifully.

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