Print

Creamy Tomato White Bean Stew Recipe

Print Recipe

★★★★★

4.7 from 95 reviews

This creamy tomato white bean stew is a hearty and comforting plant-based dish featuring a blend of cherry tomatoes, white beans, and vibrant greens in a luscious tomato-based sauce enriched with vegan cream cheese. It’s a perfect vegan stew that’s simple to prepare on the stovetop, packed with flavor, and ideal for a nutritious meal served over grains or toast.

Ingredients

Scale

Vegetables and Aromatics

  • 1 small yellow onion, sliced
  • 8 oz. cherry tomatoes, halved
  • 4 garlic cloves, minced
  • ¼ cup sun-dried tomatoes, chopped
  • 2 cups baby greens (baby arugula or spinach)
  • ¼ cup fresh basil, sliced (for garnish)

Beans and Broth

  • 1 (15 oz) can cannellini beans (or other white beans), drained and rinsed
  • 1¼ cups vegetable broth

Thickening and Flavoring

  • 1 tablespoon tomato paste
  • 1 tablespoon arrowroot starch (or tapioca starch or cornstarch)
  • ¼ cup vegan cream cheese (or substitute with coconut cream or cashew cream)
  • 1 small lemon, juiced
  • Salt and pepper, to taste
  • 1 tablespoon avocado or olive oil

Instructions

  1. Sauté Onion and Tomatoes: In a medium saucepan over medium heat, warm 1 tablespoon of avocado or olive oil. Add the sliced onion and sauté for about 3 minutes until slightly translucent. Add the halved cherry tomatoes and continue cooking for an additional 5 minutes or until they are softened, stirring frequently to prevent sticking.
  2. Add Aromatics and Tomato Paste: Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook while stirring constantly for 1 minute or until the tomato paste darkens in color and becomes fragrant, enhancing the stew’s depth of flavor.
  3. Prepare Starch Mixture: In a small bowl, whisk the arrowroot starch with a small splash of vegetable broth until smooth. Then combine this mixture with the remaining vegetable broth to create a uniform liquid thickening base.
  4. Add Broth and Beans: Pour the broth mixture into the saucepan. Add the rinsed cannellini beans and bring the stew to a low simmer. Continue cooking gently for 5 minutes until the stew slightly thickens and the beans are warmed through.
  5. Incorporate Cream Cheese and Greens: Stir in the vegan cream cheese, mixing until it melts seamlessly into the stew, creating a creamy texture. Add the baby greens, cooking just until they wilt, about 1 minute. Finally, stir in the fresh lemon juice and season with salt and pepper to taste. Garnish with sliced fresh basil.
  6. Serve and Enjoy: Serve this creamy tomato white bean stew over rice, quinoa, or greens. It also pairs wonderfully with toast or can be enjoyed as a standalone dish.

Notes

  • You can substitute vegan cream cheese with coconut cream or cashew cream for different textures and flavors.
  • Feel free to use any white beans like navy or great northern beans if cannellini beans are unavailable.
  • Adjust the thickness of the stew by varying the amount of arrowroot starch or broth.
  • This dish is naturally vegan and can be made gluten-free by ensuring the vegetable broth is gluten-free.
  • Leftovers store well and can be refrigerated for up to 3 days. Reheat gently on the stovetop.

Keywords: tomato stew, white bean stew, vegan stew, creamy tomato, plant-based recipe, quick vegan dinner

Find it online: https://chefmilacook.com/creamy-tomato-white-bean-stew-recipe/