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Vegan Stew Recipe | Tomato, Herbs & White Beans

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This creamy vegan tomato white bean stew is a rich, protein-packed, plant-based meal full of savory flavor, fiber, and vibrant ingredients. Cozy, dairy-free, and perfect for meal prep.

Ingredients

Scale

  • 2 tbsp olive oil

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 celery stalks (optional), diced

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 can (28 oz) crushed tomatoes

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

  • 1 tsp paprika

  • 1 bay leaf

  • 2 sprigs thyme (or 1/2 tsp dried)

  • 1 cup full-fat coconut milk (or cashew cream)

  • 1 cup water or broth

  • 2 cups spinach or kale

  • Juice of 1/2 lemon

  • Salt and pepper, to taste

Instructions

  • Sauté onion, carrots, and celery in olive oil for 5–7 minutes.

  • Add garlic, then tomato paste; cook until fragrant.

  • Stir in crushed tomatoes, white beans, broth, paprika, bay leaf, and thyme.

  • Simmer for 15 minutes. Add coconut milk and continue simmering 10–15 minutes.

  • Stir in greens and lemon juice. Season to taste.

  • Serve hot with bread or grains.

Notes

  • Store up to 4 days in the fridge or freeze up to 3 months.

  • Use chickpeas or lentils for variation.

  • Add harissa or red chili flakes for more spice.

Find it online: https://dryrecipes.com/vegan-stew-recipe-tomato-herbs-white-beans/