A warming, creamy vegan stew made with white beans, tomatoes, and non-dairy cream. Full of bold flavors, this one-pot meal is perfect for cozy dinners and easy leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 tbsp olive oil
1 yellow onion, chopped
4 garlic cloves, minced
1 tsp dried thyme
1 tsp dried basil
Pinch of red pepper flakes (optional)
1 (28 oz) can crushed or diced tomatoes
2 (15 oz) cans white beans, rinsed and drained
3 cups vegetable broth
1 bay leaf
½ cup full-fat coconut milk or cashew cream
Salt and black pepper to taste
Fresh parsley for garnish (optional
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion for 6–7 minutes.
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Add garlic, thyme, basil, and red pepper flakes. Cook for 1 minute.
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Stir in tomatoes. Simmer for 5 minutes.
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Add beans, broth, and bay leaf. Simmer uncovered for 15–20 minutes.
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Remove bay leaf. Blend 1½ cups of the stew and return it to the pot.
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Stir in coconut milk or cashew cream. Simmer another 5–10 minutes.
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Season to taste and serve hot, garnished if desired.