Print

Creamy Vegan Tomato White Bean Stew – Cozy, Protein-Packed One-Pot Meal

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, dairy-free tomato stew made with white beans, aromatic vegetables, and coconut milk or cashew cream. High in protein, rich in flavor, and perfect for cozy nights.

Ingredients

Scale

  • 2 tbsp olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 1 tsp dried thyme

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 (28 oz) can crushed tomatoes

  • 2 (15 oz) cans white beans, drained

  • 2 cups vegetable broth

  • 1 cup full-fat coconut milk or ¾ cup cashew cream

  • 2 cups chopped spinach or kale (optional)

  • 1 tbsp lemon juice or vinegar

Instructions

  1. Sauté onion, carrot, and celery in olive oil until soft (6–7 min). Add garlic, thyme, salt, and pepper. Cook 2 min.

  2. Stir in crushed tomatoes, white beans, and broth. Simmer uncovered 15 min.

  3. Add coconut milk or cashew cream. Simmer 5–10 more min.

  4. Stir in greens (if using). Cook until wilted.

  5. Add lemon juice or vinegar to brighten flavor. Taste and adjust seasoning.

Notes

  • Blend a portion of stew for thicker texture.

  • Use smoked paprika for a smoky variation.

  • Store in fridge 4–5 days or freeze for later.

Find it online: https://mymommeals.com/creamy-vegan-tomato-white-bean-stew-cozy-protein-packed-one-pot-meal/