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Creamy Vegan Tomato White Bean Stew – Rich, Plant-Based Comfort in One Pot

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A cozy, creamy vegan tomato stew filled with white beans, herbs, and vegetables — rich in flavor, dairy-free, and perfect for cold-weather comfort.

Ingredients

Scale

  • 2 tbsp olive oil

  • 1 yellow onion, diced

  • 2 carrots, finely chopped

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 tsp dried oregano

  • ½ tsp dried thyme

  • ¼ tsp red pepper flakes (optional)

  • 1 can (28 oz) crushed or whole peeled tomatoes

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

  • 3 cups vegetable broth

  • 1 cup full-fat coconut milk or cashew cream

  • Salt and black pepper to taste

  • Juice of ½ lemon or 1 tsp white wine vinegar

  • Fresh basil or parsley (for garnish)

Instructions

  • Heat oil in a large pot. Sauté onion and carrots for 6–8 minutes.

  • Add garlic and cook for 1–2 minutes. Stir in tomato paste, herbs, and chili flakes.

  • Add tomatoes, broth, and beans. Simmer uncovered for 20–25 minutes.

  • Stir in coconut milk or cashew cream. Simmer 5 more minutes.

  • Finish with lemon juice or vinegar. Season to taste.

  • Garnish and serve hot.

Notes

Great with crusty bread, rice, or roasted vegetables.
Store leftovers up to 5 days or freeze up to 3 months.
Add greens or grains to make it even heartier.

Find it online: https://dailywholekitchen.com/creamy-vegan-tomato-white-bean-stew-rich-plant-based-comfort-in-one-pot/