Description

There’s nothing more comforting than a warm, hearty stew on a cool evening, and this creamy vegan tomato white bean stew is the perfect example. Bursting with the natural sweetness of ripe tomatoes, tender white beans, and a mix of aromatic herbs, this plant-based dish is both satisfying and nourishing. Ideal for a cozy family dinner, a relaxing weeknight meal, or a make-ahead lunch, it’s a recipe that transforms simple pantry ingredients into a flavorful, wholesome dish. Inspired by Mediterranean flavors, this stew combines creamy texture and vibrant taste, making it a standout in your plant-based recipe collection.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 red bell pepper, diced
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
4 cups vegetable broth
2 (15-ounce) cans white beans, drained and rinsed
1 medium potato, peeled and diced
1 cup unsweetened coconut milk or any plant-based cream alternative
Salt and black pepper, to taste
2 tablespoons fresh lemon juice
¼ cup fresh parsley or cilantro, chopped, for garnish
2 tablespoons nutritional yeast (optional)

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Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes until softened.
Add the garlic, carrots, celery, and red bell pepper. Sauté for 5 more minutes until fragrant and slightly tender.
Stir in the smoked paprika, cumin, coriander, thyme, and crushed red pepper flakes. Cook for 1–2 minutes to release the aromas.
Pour in the crushed tomatoes and vegetable broth. Stir well to combine.
Add the white beans and diced potato. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the vegetables are tender.
Use an immersion blender to partially blend the stew for a creamy texture, leaving some chunks for heartiness.
Stir in the coconut milk or plant-based cream. Adjust seasoning with salt, black pepper, and lemon juice. Simmer for an additional 5 minutes.
Serve in bowls and garnish with chopped parsley or cilantro. Sprinkle nutritional yeast on top if desired.

Notes

Add greens like spinach or kale during the last 10 minutes of cooking for extra nutrients.
For a spicier version, increase crushed red pepper flakes or add diced jalapeño.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Pair with crusty bread, rice, or a simple side salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 45 minutes