Creamy Vegan Tomato White Bean Stew
This creamy vegan tomato white bean stew is a comforting, nutrient-packed dish that’s perfect for cozy nights or meal prep
Ingredients
- 1 small yellow onion sliced
- 8 oz. cherry tomatoes halved
- 4 garlic cloves minced
- ¼ cup sun-dried tomatoes chopped
- 1 tablespoon tomato paste
- 1 15 oz can cannellini beans, drained and rinsed
- 1¼ cup vegetable broth
- 1 tablespoon arrowroot starch tapioca starch, or cornstarch
- 2 cups baby greens baby arugula or spinach work great
- ¼ cup vegan cream cheese or substitute with coconut cream or cashew cream
- Salt and pepper to taste
- 1 small lemon juiced
- ¼ cup fresh basil sliced, for garnish
Instructions
Sauté the aromatics
- In a medium saucepan over medium heat, warm 1 tablespoon of avocado or olive oil. Add the sliced onion and sauté for 3 minutes. Toss in the halved cherry tomatoes and cook for another 5 minutes, stirring often, until the tomatoes soften and release their juices.
Add the flavor boosters
- Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook for about 1 minute, stirring constantly, until the mixture becomes fragrant and the tomato paste deepens in color.
Mix the broth and beans
- In a small bowl, whisk the arrowroot starch with a splash of vegetable broth to create a slurry. Then, pour this mixture into the remaining broth.
- Add the broth to the saucepan along with the cannellini beans. Simmer on low heat for 5 minutes, stirring occasionally, until the stew begins to thicken.
Make it creamy
- Stir in the vegan cream cheese and mix until fully melted and creamy. Add the baby greens, stirring until just wilted, about 1 minute.
Finish with fresh flavor
- Remove the pan from heat and stir in the fresh lemon juice. Season with salt and pepper to taste, then garnish with fresh basil before serving.
Notes
Simply Nourished Life’s Cooking Tips
We’ve tested this recipe in our kitchen to make sure it’s as easy and foolproof as possible. Here are a few tips to make it even better:
For extra depth of flavor, use sun-dried tomatoes packed in oil and drain them before chopping.
If you prefer a thicker stew, let it simmer for a few extra minutes or add a touch more arrowroot starch.
Need a gluten-free option? This recipe already is! Just double-check your vegetable broth for any hidden gluten. Variations and Storage This stew is wonderfully versatile, so feel free to make it your own! Swap cannellini beans for great northern beans or chickpeas if that’s what you have on hand.
For a spicier kick, add a pinch of red pepper flakes along with the garlic.
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm the stew in a saucepan over low-medium heat, stirring occasionally. Add a splash of water or broth if needed. Nutrition Facts Here’s a quick look at the estimated nutrition per serving of this stew (based on four servings): Calories: 220
Protein: 8g
Fat: 7g
Carbohydrates: 30g
Fiber: 8g
If you prefer a thicker stew, let it simmer for a few extra minutes or add a touch more arrowroot starch.
Need a gluten-free option? This recipe already is! Just double-check your vegetable broth for any hidden gluten. Variations and Storage This stew is wonderfully versatile, so feel free to make it your own! Swap cannellini beans for great northern beans or chickpeas if that’s what you have on hand.
For a spicier kick, add a pinch of red pepper flakes along with the garlic.
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm the stew in a saucepan over low-medium heat, stirring occasionally. Add a splash of water or broth if needed. Nutrition Facts Here’s a quick look at the estimated nutrition per serving of this stew (based on four servings): Calories: 220
Protein: 8g
Fat: 7g
Carbohydrates: 30g
Fiber: 8g