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Creamy Vegan Tomato White Bean Stew

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A rich and creamy vegan stew with tomatoes and white beans, packed with flavor and perfect for a hearty meal.

Ingredients

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  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 can (14 oz) diced tomatoes
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, carrot, and celery. Cook until softened, about 5 minutes.
  3. Stir in diced tomatoes, white beans, vegetable broth, thyme, and oregano.
  4. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  5. Add coconut milk and cook for another 5 minutes.
  6. Season with salt and pepper.
  7. Garnish with fresh parsley before serving.

Notes

  • For extra creaminess, blend half the stew before adding coconut milk.
  • Substitute coconut milk with cashew cream if preferred.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/creamy-vegan-tomato-white-bean-stew-recipe/