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Creamy Tomato White Bean Stew Recipe

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★★★★★

4.6 from 105 reviews

This Creamy Vegan Tomato White Bean Stew is a hearty and comforting plant-based meal perfect for lunch or dinner. Made with protein-rich white beans, sweet cherry tomatoes, garlic, sun-dried tomatoes, and nutrient-packed baby greens, it’s a flavorful and easy-to-make stew that comes together in just 25 minutes. The addition of vegan cream cheese creates a rich, creamy texture without any dairy, making it suitable for vegan diets. Garnished with fresh basil and a hint of lemon juice, this stew is delicious served on its own or over grains like rice or quinoa.

Ingredients

Scale

Vegetables

  • 1 small yellow onion, sliced
  • 8 oz. cherry tomatoes, halved
  • 4 garlic cloves, minced
  • ¼ cup sun-dried tomatoes, chopped
  • 2 cups baby greens (such as baby arugula or spinach)
  • ¼ cup fresh basil, sliced (for garnish)
  • 1 small lemon, juiced

Pantry Items

  • 1 tablespoon tomato paste
  • 1 (15 oz) can cannellini beans or other white beans, drained and rinsed
  • 1¼ cup vegetable broth
  • 1 tablespoon arrowroot starch (or tapioca starch, or cornstarch)
  • Salt and pepper, to taste

Dairy Alternatives

  • ¼ cup vegan cream cheese (or substitute with coconut cream or cashew cream)

Oils

  • 1 tablespoon avocado or olive oil

Instructions

  1. Sauté Onions and Tomatoes: Heat 1 tablespoon of avocado or olive oil in a medium saucepan over medium heat. Add the sliced onion and sauté for about 3 minutes until translucent. Then add the halved cherry tomatoes and cook for an additional 5 minutes, stirring frequently, until the tomatoes are softened.
  2. Add Garlic, Sun-Dried Tomatoes, and Tomato Paste: Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook, stirring constantly for about 1 minute until fragrant and the tomato paste darkens in color.
  3. Prepare Thickening Mixture: In a small bowl, whisk the arrowroot starch with a small splash of the vegetable broth until smooth. Then combine this mixture with the remaining broth.
  4. Simmer with Beans: Pour the broth mixture into the saucepan with the vegetables. Add the drained and rinsed cannellini beans. Reduce the heat to low and simmer for about 5 minutes until the stew slightly thickens and the beans are warmed through.
  5. Add Creaminess and Greens: Stir in the vegan cream cheese until melted and fully incorporated into the stew. Add the baby greens and cook for about 1 minute until the greens are wilted.
  6. Finish and Serve: Mix in the fresh lemon juice and season with salt and pepper to taste. Garnish with fresh basil slices. Serve the stew on its own or over rice, quinoa, or toast for a satisfying meal.

Notes

  • Storing leftovers: Keep the stew in an airtight container in the refrigerator for up to 4 days.
  • To reheat: Warm the stew gently in a pan over low to medium heat, stirring frequently. Add a splash of water or broth if needed to loosen the stew.
  • For a creamier texture, substitute vegan cream cheese with coconut cream or cashew cream.
  • Serve with grains like rice or quinoa, or enjoy it simply on its own or with crusty bread.

Keywords: vegan stew, creamy tomato stew, white bean stew, plant-based recipe, quick vegan dinner, dairy-free stew, tomato and bean stew, healthy vegan meal

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