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Vegan Stew Recipe | Creamy tomato white bean comfort

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A creamy, comforting, plant-based stew made with white beans, tomatoes, coconut milk, and herbs. Rich in flavor, naturally vegan, and perfect for cold-weather meals.

Ingredients

Scale

  • 2 tbsp olive oil (or broth for oil-free)

  • 1 yellow onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 4 garlic cloves, minced

  • 1 (28 oz) can crushed or fire-roasted tomatoes

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

  • 2 cups vegetable broth

  • 1 cup full-fat coconut milk

  • 1 tsp dried oregano

  • 1/2 tsp dried thyme

  • 1/4 tsp red pepper flakes (optional)

  • Salt & pepper, to taste

  • 2 cups baby spinach or kale (optional)

  • 1 tbsp lemon juice (optional)

  • Fresh basil or parsley, for garnish

Instructions

  • Heat oil in a pot. Sauté onion, carrots, and celery for 5–7 minutes.

  • Add garlic and cook for 1 minute.

  • Stir in tomatoes, herbs, salt, pepper, and red pepper flakes. Simmer 5 minutes.

  • Add beans and broth. Simmer uncovered for 10–15 minutes.

  • Stir in coconut milk and simmer 5 more minutes.

  • Add greens and lemon juice, if using. Cook until wilted.

  • Taste and adjust seasoning. Serve hot, garnished with herbs.

Notes

  • Thicken by mashing some of the beans or using less broth.

  • Add pasta, grains, or tofu for variation.

  • Freeze without greens for best texture.

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