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To make the creamy vegan tomato white bean stew, gather these simple ingredients: - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 medium carrot, diced - 1 celery stalk, diced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1 (28-ounce) can crushed tomatoes - 2 cups vegetable broth - 1 (15-ounce) can white beans, rinsed and drained - 1 cup coconut milk - 2 cups fresh spinach, roughly chopped - Salt and freshly ground black pepper to taste - Fresh basil leaves for garnish (optional) You might want to add these optional ingredients for even more flavor: - A dash of red pepper flakes for heat - A squeeze of lemon juice for brightness - Nutritional yeast for a cheesy flavor - A bay leaf while simmering for depth If you need to swap some ingredients, here are a few ideas: - Use avocado oil instead of olive oil for a different taste. - Swap white beans for chickpeas or lentils if you prefer. - Coconut milk can be replaced with almond milk for a lighter stew. - If you don’t have fresh spinach, use kale or frozen spinach instead. These substitutions can help you customize the stew to your taste or what you have on hand. Enjoy creating your own version! {{ingredient_image_2}} Start by gathering your ingredients. You need olive oil, onion, garlic, carrot, celery, oregano, and smoked paprika. 1. In a large pot, heat 1 tablespoon of olive oil over medium heat until it shimmers. 2. Add 1 medium onion, finely chopped. Sauté for about 3 to 4 minutes. The onion should become soft and fragrant. 3. Next, add 3 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Cook these for 5 minutes until they soften. You want the garlic to smell good. Now let’s add more flavor. 1. Sprinkle in 1 teaspoon each of dried oregano and smoked paprika. Stir for about 1 minute to mix the spices well. 2. Pour in 1 (28-ounce) can of crushed tomatoes and 2 cups of vegetable broth. Bring this mixture to a gentle simmer. 3. Let it simmer for about 15 minutes. This helps the flavors blend nicely. It’s time to finish your stew. 1. Add in 1 (15-ounce) can of rinsed white beans and 1 cup of coconut milk. Stir well to mix everything together. 2. Let it simmer for another 10 minutes. This will make your stew creamy and warm. 3. Finally, fold in 2 cups of roughly chopped fresh spinach. Cook for 2 to 3 more minutes until the spinach wilts. 4. Season with salt and freshly ground black pepper to fit your taste. Now, you have a deliciously creamy vegan tomato white bean stew ready to serve! To get the best flavor, start with fresh ingredients. Use ripe tomatoes and fresh herbs. Dried oregano and smoked paprika add depth. Sauté the onion and garlic until they are fragrant. This step helps build a strong base. Let your stew simmer for a while. This allows the flavors to blend well. Taste as you go, and adjust seasoning. A pinch of salt or pepper can make a big difference. For a creamier stew, use full-fat coconut milk. This gives a rich texture that enhances the dish. You can also blend a portion of the stew. This will create a thicker base without losing the chunky goodness. If you want even more creaminess, add a splash of plant-based cream. This small step can elevate the stew to new heights. Use a large, heavy-bottomed pot for even cooking. A Dutch oven works great for this recipe. It retains heat and helps with simmering. A wooden spoon is perfect for stirring. It prevents scratching and helps mix the ingredients well. Use a sharp knife for chopping vegetables. This makes prep work quicker and safer. Lastly, a good cutting board is essential. It keeps your workspace organized and clean. Pro Tips Use Fresh Herbs: Adding fresh basil or parsley just before serving enhances the flavor and aroma of the stew. Adjust Creaminess: For a richer texture, use full-fat coconut milk, or try a blend of coconut milk and cashew cream. Vegetable Variations: Feel free to add seasonal vegetables like zucchini or bell peppers for extra nutrition and flavor. Perfect Pairing: This stew pairs beautifully with crusty bread or over a bed of cooked quinoa for a complete meal. {{image_4}} You can add many vegetables to this stew. They will boost flavor and nutrition. Try bell peppers for a sweet crunch. Zucchini adds moisture and a nice texture. Mushrooms bring an earthy taste. You can also use kale or Swiss chard instead of spinach. They will add color and vitamins. If you want more protein, swap white beans for chickpeas or lentils. Both options are hearty and filling. Chickpeas add a nutty flavor. Lentils cook quickly and soak up the stew's taste. You can also try tofu. It adds protein and takes on the stew's flavor well. Changing herbs and spices can change the stew's taste. For a fresh zing, add thyme or rosemary. If you like heat, sprinkle in some red pepper flakes. A hint of curry powder gives it a warm vibe. Try adding fresh cilantro for a bright finish. These small changes will make your stew unique every time! After you enjoy your creamy vegan tomato white bean stew, store any leftovers in the fridge. Use an airtight container to keep it fresh. It will stay good for about 3 to 5 days. Before serving, check for any off smells or changes in texture. Proper storage keeps your stew safe and tasty. If you want to save the stew for later, freezing is a great option. Let the stew cool completely before transferring it to freezer-safe containers. Make sure to leave some space at the top, as the stew will expand when frozen. You can freeze it for up to 3 months. Label your containers with the date to keep track. To reheat your stew, the stovetop is the best method. Pour the stew into a pot and warm it over low heat. Stir it often to prevent sticking. If the stew seems too thick, add a splash of vegetable broth or water. You can also microwave it in a microwave-safe bowl. Heat it in short bursts, stirring in between. Enjoy your stew warm for the best flavor! Yes, you can easily make this stew nut-free. Instead of coconut milk, use a nut-free cream or extra vegetable broth. This keeps the creamy texture without using nuts. To thicken the stew, mash some of the white beans directly in the pot. You can also add a tablespoon of cornstarch mixed with water. This will help create a heartier stew. This stew pairs well with crusty bread for dipping. You can also serve it with a fresh salad or rice for a complete meal. For an extra touch, sprinkle fresh basil on top before serving. In this blog, we explored the key ingredients for a creamy vegan tomato white bean stew. We walked through the steps needed to prepare and cook the dish, ensuring rich flavors. I shared tips for the best results, variations to try, and important storage methods. Cooking should be fun and easy. With these tricks, you’ll create a tasty meal. Enjoy experimenting and making this stew your own. The joy of cooking lies in finding flavors that you love!

Creamy Vegan Tomato White Bean Stew

A hearty and creamy stew made with tomatoes, white beans, and fresh spinach, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegan
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 28-ounce can crushed tomatoes
  • 2 cups vegetable broth
  • 1 15-ounce can white beans, rinsed and drained
  • 1 cup coconut milk
  • 2 cups fresh spinach, roughly chopped
  • to taste salt
  • to taste freshly ground black pepper
  • optional fresh basil leaves for garnish

Instructions
 

  • In a large pot over medium heat, warm the olive oil until shimmering. Add the finely chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
  • Stir in the minced garlic, diced carrot, and diced celery. Continue sautéing for an additional 5 minutes, until the vegetables soften and the garlic is aromatic.
  • Sprinkle the dried oregano and smoked paprika over the vegetable mixture. Stir for about 1 minute to allow the spices to infuse their flavors into the vegetables.
  • Pour in the can of crushed tomatoes and the vegetable broth. Raise the heat to bring the mixture to a gentle simmer, then reduce the heat and let it simmer for approximately 15 minutes to develop a rich, blended flavor profile.
  • Incorporate the rinsed white beans and creamy coconut milk into the pot. Stir vigorously to combine everything well and let it simmer for an additional 10 minutes, or until heated through and the stew becomes creamier.
  • Gently fold in the chopped fresh spinach and cook for 2-3 minutes more, or until the spinach wilts and brightens up the stew.
  • Season the stew with salt and freshly ground black pepper to taste. Adjust the seasoning as needed to suit your preferences.

Notes

Serve with crusty bread for dipping and garnish with fresh basil and a drizzle of coconut milk.
Keyword healthy, stew, tomato, vegan, white beans