Creamy Vegan Tomato White Bean Stew – Cozy & Protein-Packed

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This Creamy Vegan Tomato White Bean Stew is the kind of meal that wraps you in warmth with every bite. Rich in flavor, loaded with plant-based protein, and packed with wholesome veggies, this stew is the ultimate cozy dinner for chilly nights or meatless Mondays. The creaminess comes from a clever combo of white beans and coconut milk (or other plant-based cream), delivering satisfying texture without any dairy.

It’s rustic, nourishing, and ready in under an hour—plus, it gets even better the next day. Serve it with crusty bread, rice, or enjoy it solo by the bowlful.

Ingredients Overview

Each ingredient in this stew plays a key role in building depth, body, and nutrition. Here’s a look at what you’ll need:

White Beans

  • Cannellini beans or Great Northern beans are creamy, mild, and soak up flavor.

  • Provide plant-based protein and help thicken the stew naturally.

  • Use canned for convenience or cook from dried if you prefer.

Tomatoes

  • Canned crushed tomatoes bring acidity and richness.

  • Tomato paste adds concentrated umami depth.

  • Optional: fresh cherry tomatoes or diced tomatoes for extra texture.

Onion, Garlic & Carrots

  • The flavor foundation: sautéed onion and garlic for aroma, carrots for sweetness and texture.

Coconut Milk (or Plant-Based Cream)

  • Full-fat coconut milk gives a luscious, creamy finish.

  • You can also use cashew cream, oat cream, or unsweetened soy cream for a different twist.

Vegetable Broth

  • Thins the stew to your desired consistency while adding savory base notes.

Greens

  • Spinach, kale, or Swiss chard add color, nutrients, and freshness.

  • Stir in during the last 5 minutes of cooking.

Herbs & Spices

  • Thyme, oregano, and smoked paprika build depth.

  • Add red pepper flakes for gentle heat.

  • Finish with fresh basil or parsley for brightness.

Step-by-Step Instructions

Let’s walk through how to build flavor and create a creamy, comforting vegan stew from simple ingredients.

1. Sauté the Aromatics

In a large Dutch oven or pot, heat:

  • 1 tbsp olive oil (or vegan butter)

Add:

  • 1 diced yellow onion

  • 2–3 garlic cloves, minced

  • 2 medium carrots, diced

Cook over medium heat for 5–6 minutes, until softened and fragrant.

2. Add Tomato Base

Stir in:

  • 2 tbsp tomato paste

  • 1 tsp dried oregano

  • ½ tsp thyme

  • ½ tsp smoked paprika

  • Optional: pinch of chili flakes

Cook for 2 minutes, letting the tomato paste caramelize.

Add:

  • 1 (28 oz) can crushed tomatoes

Stir well to combine.

3. Add Beans and Broth

Add:

  • 2 cans white beans, drained and rinsed

  • 2 cups vegetable broth

  • Salt and pepper to taste

Simmer uncovered for 15–20 minutes, allowing the flavors to meld and stew to thicken.

4. Stir in Coconut Milk and Greens

Add:

  • ½ to 1 cup full-fat coconut milk (adjust to desired creaminess)

  • 2–3 cups baby spinach, chopped kale, or chard

Simmer for another 5–7 minutes, until greens are wilted and everything is creamy and hot.

Taste and adjust seasoning.

5. Finish & Serve

  • Optional: Blend 1 cup of stew (or mash some beans) and stir back in for thicker texture.

  • Stir in fresh basil or parsley for freshness.

  • Serve hot with toasted bread, brown rice, or grain bowls.

Tips, Variations, and Substitutions

Tips for Best Texture and Flavor

  • Let the tomato paste toast—it deepens flavor.

  • Blend a bit of stew for thickness without flour or starch.

  • Add coconut milk gradually to control richness.

Variations

  • Hearty Veg Add-Ins: Add zucchini, sweet potatoes, or bell peppers.

  • Smoky Stew: Add a few drops of liquid smoke or use fire-roasted tomatoes.

  • Spicy Kick: Increase chili flakes or stir in a spoonful of harissa or hot sauce.

  • Mediterranean Style: Add olives, artichokes, and finish with lemon zest.

Substitutions

  • No coconut milk? Use cashew cream, almond cream, or oat-based cooking cream.

  • Different beans: Try chickpeas, butter beans, or navy beans.

  • Oil-free? Sauté veggies in broth instead of oil.

Serving Ideas & Occasions

This stew is hearty enough to stand alone but pairs wonderfully with:

  • Crusty sourdough or whole grain toast

  • Rice or quinoa

  • Roasted vegetables

  • Vegan grilled cheese for a cozy combo

It’s perfect for:

  • Weeknight dinners

  • Vegan meal prep

  • Cold weather comfort food

  • Family meals or casual entertaining

Leftovers taste even better the next day and keep well in the fridge for up to 5 days.

Nutritional & Health Notes

This stew is packed with:

  • Plant-based protein and fiber from white beans

  • Heart-healthy fats from olive oil and coconut milk

  • Antioxidants from tomatoes and leafy greens

  • Naturally gluten-free, dairy-free, and vegan

Use low-sodium broth and rinse beans well to control sodium. Add extra greens or veggies for more micronutrients and color.

Frequently Asked Questions

1. Can I freeze this stew?

Yes! This stew freezes very well. Let it cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

2. Can I make it in the slow cooker?

Absolutely. Sauté the aromatics first for better flavor, then add everything except coconut milk and greens to the slow cooker. Cook on LOW for 6–8 hours. Stir in coconut milk and greens during the last 30 minutes.

3. Is there a substitute for coconut milk?

Yes. Try cashew cream, unsweetened oat cream, or soy cream. Even a splash of plain, unsweetened plant milk will work in a pinch—though it will be less creamy.

4. Can I use dried beans?

Yes, just cook them ahead of time until tender. Use about 3 cups cooked beans to replace two 15 oz cans.

5. How do I thicken the stew naturally?

Blend a small portion of the stew or mash some of the beans. This adds body without flour or starch.

6. Is it kid-friendly?

Definitely! It’s creamy, mild, and easy to customize. Omit the chili flakes for a milder version kids will love.

7. Can I serve this cold or at room temp?

It’s best served warm, but leftovers can be enjoyed at room temperature or slightly chilled as a hearty bean salad-style dish.

Tasty Recipes Card

Description:
A creamy, cozy, vegan tomato white bean stew made with pantry staples and hearty greens. Packed with plant-based protein and finished with a silky coconut milk swirl.

Ingredients:

  • 1 tbsp olive oil

  • 1 yellow onion, diced

  • 2 carrots, diced

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 (28 oz) can crushed tomatoes

  • 2 (15 oz) cans white beans, drained and rinsed

  • 2 cups vegetable broth

  • 1 tsp dried oregano

  • ½ tsp thyme

  • ½ tsp smoked paprika

  • ½ tsp salt, ¼ tsp pepper

  • ½ to 1 cup full-fat coconut milk

  • 2–3 cups baby spinach or chopped kale

  • Optional: fresh basil or parsley for garnish

Instructions:

  1. Heat olive oil in pot. Sauté onion, garlic, and carrots for 5–6 mins.

  2. Stir in tomato paste and spices; cook 2 mins.

  3. Add tomatoes, white beans, broth, salt and pepper. Simmer 15–20 mins.

  4. Stir in coconut milk and greens. Simmer 5–7 mins more.

  5. Blend a bit of stew for extra creaminess, if desired.

  6. Garnish and serve warm.

Notes:

  • Use cashew cream or oat milk for coconut-free version.

  • Add chili flakes or harissa for spice.

  • Keeps 5 days in fridge; freezes well.

Details:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4–6 servings

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