Description
Discover how to make a flavorful Creamy Vegan Tomato White Bean Stew that is hearty and satisfying. Perfect for a cozy night in!
Ingredients
- 1 small yellow onion (150g), sliced
- 8 oz. (225g) cherry tomatoes, halved
- 4 garlic cloves, minced
- 1/4 cup (60ml) sun-dried tomatoes, chopped
- 1 tablespoon (15ml) tomato paste
- 1 (15 oz / 425g) can cannelini beans, or other white beans of choice, drained and rinsed
- 1 1/4 cups (300ml) vegetable broth
- 1 tablespoon (15ml) arrowroot starch, tapioca starch, or cornstarch
- 2 cups (60g) baby greens, like baby arugula or spinach
- 1/4 cup (60ml) coconut cream or cashew cream
- Salt and pepper, to taste
- 1 small lemon, juiced
- 1/4 cup (10g) fresh basil, sliced, to garnish
Instructions
- In a medium pot set over medium heat, heat up 1 tablespoon of avocado or olive oil. Toss in the onion and cook for about 3 minutes. Add the cherry tomatoes and continue to cook for approximately 5 more minutes, stirring often, until they soften.
- Introduce the garlic, sun-dried tomatoes, and tomato paste to the mixture, cooking for a minute while stirring nonstop until the aroma is released and the paste deepens in color.
- In a separate small bowl, blend the arrowroot starch with a bit of the broth, then combine it with the remaining vegetable broth.
- Pour the broth mixture into the pot and add the beans. Let it cook at a gentle simmer for 5 minutes until it slightly thickens and heats through.
- Incorporate the coconut or cashew cream into the stew, stirring until fully melted. Add in the baby greens and cook for about a minute until they are wilted, then stir in the lemon juice. Season with salt and pepper to your liking. Garnish with fresh basil.
- Serve with rice, quinoa, greens, toast, or enjoy as it is.
Notes
- Try using fire-roasted cherry tomatoes for a more intense flavor.
- Add a pinch of red pepper flakes for a touch of heat.
- Experiment with navy beans or butter beans for a unique twist.
