There’s something about a warm bowl of Creamy Vegan Tomato White Bean Stew that feels like a hug at the end of a long day. This simple vegan stew is hearty, cozy, and packed with flavor, yet easy enough for a weeknight. You don’t need any fancy ingredients, just a few pantry staples and a pot big enough to hold all that comfort. If you’re looking for tasty vegetarian recipes that are wholesome and filling, this one deserves a spot on your dinner rotation.

Why You’ll Love This Recipe

It’s rich, creamy, and completely plant-based.
Makes an easy one-pot vegan dinner recipe ready in under 30 minutes.
Uses simple pantry staples like canned beans and tomatoes.
Perfect for meal prep and cozy nights in.

Ingredients You’ll Need

White beans: Creamy, mild, and full of protein. Great for soaking up the tomato flavor.
Crushed tomatoes: The base of this stew. Use a good quality brand for the best flavor.
Coconut milk: Gives the stew its creamy texture without dairy.
Onion and garlic: Build depth and aroma in the base of the stew.
Vegetable broth: Adds body and helps everything come together.
Spinach or kale: Adds color, nutrients, and a nice balance to the richness.
Smoked paprika and thyme: Give the stew a warm, earthy flavor that makes it irresistible.
Olive oil: Helps sauté the vegetables and deepen flavor.

Step-by-Step Instructions

Step 1: Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.

Stir in minced garlic, smoked paprika, and thyme. Let them cook for another minute until fragrant.

Step 2: Build the base

Pour in the crushed tomatoes and vegetable broth. Stir well and bring to a simmer. This will be the flavorful heart of your bean stew.

Step 3: Add beans and coconut milk

Add the white beans and coconut milk, stirring to combine. Let it simmer for about 10 minutes until thick and creamy.

Step 4: Add greens and season

Stir in spinach or kale, then season with salt and pepper to taste. Cook just until the greens wilt.

Step 5: Serve warm

Ladle into bowls and serve warm, maybe with a slice of crusty bread or a few cheddar cheese straws on the side for a cozy contrast.

Helpful Tips & Variations

For extra flavor, add a pinch of red pepper flakes or a splash of balsamic vinegar before serving.
If you prefer a thicker texture, mash some of the beans with a spoon while the stew simmers.
Substitute the coconut milk with cashew cream if you like a nuttier taste.
For a protein boost, toss in a handful of lentils or chickpeas.

Serving & Storage

This stew is wonderful served with toasted sourdough, brown rice, or even quinoa. It’s a hearty main dish that pairs beautifully with simple sides or salads. You can also enjoy it as part of a bigger spread of vegan dishes when hosting friends.

Creamy Vegan Tomato White Bean Stew

This creamy vegan tomato white bean stew is a cozy, hearty one-pot meal packed with plant-based goodness. Made with pantry staples like white beans, crushed tomatoes, and coconut milk, it’s perfect for weeknights and meal prep.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Stew

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

2 tbsp olive oil
1 onion chopped
3 cloves garlic minced
1 tsp smoked paprika
1 tsp dried thyme
1 can crushed tomatoes (about 400g)
2 cups vegetable broth
2 cans white beans drained and rinsed
1 cup coconut milk full-fat for creaminess
2 cups spinach or kale chopped
salt and pepper to taste

Equipment

Large Pot

Method

Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
Stir in minced garlic, smoked paprika, and thyme. Cook for another minute until fragrant.
Pour in crushed tomatoes and vegetable broth. Stir well and bring to a simmer.
Add white beans and coconut milk. Simmer for about 10 minutes until thick and creamy.
Stir in spinach or kale, season with salt and pepper. Cook until greens wilt.
Ladle into bowls and serve warm with crusty bread or your favorite side.

Notes

For extra flavor, add red pepper flakes or a splash of balsamic vinegar.
Mash some beans for a thicker texture. Sub with cashew cream for a nutty twist.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth or water if it thickens too much. It also freezes well for up to 2 months, making it a great option for vegan eating on busy days.

FAQs

Can I use other types of beans in this stew?

Absolutely. While white beans make the texture creamy, you can use chickpeas, cannellini, or butter beans for variety. These bean recipes all bring something special to the bowl, and it’s fun to mix things up depending on what’s in your pantry.

Is this stew good for meal prep?

Yes, it’s one of my favorite vegan dinner recipes for meal prep. The flavors deepen as it sits, and it reheats beautifully throughout the week. Pack it into jars or containers for easy lunches or dinners.

What can I serve with this stew?

A fresh green salad or warm bread are perfect companions. For something special, try my Cheddar Cheese Straw Recipe for a crunchy, savory side that complements the creamy texture of this vegan stew.

Can I make this stew oil-free?

Yes, simply sauté the onions and garlic in a splash of broth instead of oil. The stew will still taste rich and satisfying while fitting into oil-free vegan dishes.

How can I make it spicier?

Add red chili flakes, diced jalapeño, or even a dash of cayenne. This is a flexible base for tasty vegetarian recipes, so feel free to adjust the heat level to your taste.

Final Thoughts from Ama

There’s something timeless about a pot of stew simmering on the stove, filling the kitchen with warmth and comfort. This Creamy Vegan Tomato White Bean Stew reminds me that food doesn’t need to be complicated to feel special. It’s simple, wholesome, and made to share. So grab your pot, pour yourself a cup of tea, and let your kitchen smell like love tonight.

Simple food, big heart.