Creamy Vegan Tomato White Bean Stew

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Cozy, nourishing, and plant-based

This creamy vegan tomato white bean stew is the ultimate comfort meal that’s both hearty and wholesome. Made with simple pantry staples, it delivers rich tomato flavor balanced by a silky, dairy-free creaminess that feels indulgent without the heaviness. It’s perfect for busy weeknights, cozy weekends, or meal prep lunches when you want something satisfying and nourishing. Protein-packed white beans and tender vegetables simmer together in one pot, making cleanup easy and stress-free. If you love cozy vegan dinners that are budget-friendly, warming, and full of flavor, this stew is a must-save recipe.

⏱️ Time Breakdown

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4–5

📝 Ingredients List

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 2 cups vegetable broth
  • ¾ cup canned full-fat coconut milk (or cashew cream)
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • ½ tsp red pepper flakes (optional)
  • 2 cups fresh spinach or kale
  • Fresh basil or parsley, chopped (for garnish)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring cups & spoons
  • Wooden spoon or spatula
  • Ladle

🥄 Step-by-Step Beginner-Friendly Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and carrots and cook for 5–6 minutes until softened. 🧅
  2. Stir in garlic and cook for 30 seconds until fragrant.
  3. Add tomato paste and cook for 1–2 minutes, stirring constantly to deepen the flavor. 🍅
  4. Pour in crushed tomatoes, white beans, vegetable broth, and all spices. Stir well.
  5. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
  6. Stir in coconut milk and spinach. Cook 3–5 minutes until greens are wilted and stew is creamy. ✨
  7. Taste and adjust seasoning as needed. Remove from heat and garnish with fresh herbs.

💡 Pro Tips

  • Thicker stew: Mash ½ cup of beans before adding for a naturally creamy texture.
  • Storage: Keeps well in the fridge for up to 4 days; flavors deepen overnight.
  • Freezer-friendly: Freeze for up to 2 months; thaw overnight and reheat gently.
  • No coconut flavor: Use cashew cream or unsweetened oat cream instead.

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