This creamy vegan tomato white bean stew is a warm, comforting bowl of simple flavors. Bright tomatoes and tender white beans simmer with soft carrots, celery, and onion. A splash of coconut milk adds silkiness and a gentle coconut aroma. It tastes savory with a hint of herbs, and the texture is thick, smooth, and satisfying. If you like cozy, plant-based meals that come together quickly, you’ll love this stew—pair it with crusty bread or a simple salad for a complete dinner. For a contrasting appetizer idea, try a rich, savory bite like a creamy boursin cheese appetizer before the stew.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 4 servings):
- Calories per serving: 350 kcal
- Protein: 12 g
- Carbohydrates: 35 g
- Fat: 16 g
- Fiber: 9 g
- Sugar: 4.5 g
- Sodium: 450 mg
Why Make This Creamy Vegan Tomato White Bean Stew
This stew is hearty, quick, and full of good texture. White beans bring creamy, nutty bites and plant protein. Canned tomatoes give a bright, slightly tangy base that balances the rich coconut milk. It smells like home and looks inviting with a pale orange broth and flecks of green parsley. The recipe uses pantry staples, so it’s perfect for busy weeknights or meal prep. It’s naturally vegan, dairy-free, and easily adjustable for spice, thickness, or extra veggies.
How to Make Creamy Vegan Tomato White Bean Stew
You’ll sauté aromatics, simmer beans and tomatoes to meld flavors, then finish with coconut milk for creaminess. Use medium heat and taste as you go. Stir gently after adding the coconut milk to keep the texture silky. If you want a thicker stew, mash a few beans against the pot side while simmering.
Ingredients:
- 2 cans white beans (like cannellini or navy), drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 cup coconut milk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Warm a large pot over medium heat and add a drizzle of olive oil. Chop the onion, carrot, and celery. Mince the garlic. Drain and rinse the canned beans. Open the diced tomatoes and measure the broth and coconut milk.
Step 2: Sauté the Vegetables
Add the diced onion, carrot, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. The kitchen should smell savory and slightly sweet from the onion and carrot.
Step 3: Add Garlic and Herbs
Add the minced garlic and cook for about 1 minute until fragrant. Stir in the dried oregano and dried basil so the spices bloom in the warm oil.
Step 4: Combine Tomatoes, Broth, and Beans
Pour in the diced tomatoes (with juices), vegetable broth, and the drained white beans. Stir well to combine and bring the mixture to a gentle simmer.
Step 5: Simmer to Blend Flavors
Lower the heat and let the stew simmer for 15 minutes. This softens the beans and lets the tomato and herb flavors meld. Stir occasionally and taste to adjust seasoning.
Step 6: Finish with Coconut Milk
Stir in the coconut milk and heat through for 2–3 minutes without boiling. Season with salt and pepper to taste. For a creamier texture, mash a small handful of beans against the pot side and stir.
Step 7: Garnish and Serve
Ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or over cooked grains.
How to Serve Creamy Vegan Tomato White Bean Stew
Serve this stew hot in deep bowls. It pairs well with crusty sourdough, warm pita, or cooked quinoa for extra protein. Top with parsley, a squeeze of lemon for brightness, or a drizzle of olive oil. For a heartier meal, serve alongside roasted vegetables or a simple green salad. It also makes a great lunch packed in a thermos.
How to Store Creamy Vegan Tomato White Bean Stew
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Leave 1 inch headspace for expansion.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over low-medium heat, stirring occasionally. Add a splash of broth or water if it’s too thick.
Expert Tips for Perfect Creamy Vegan Tomato White Bean Stew
- Rinse canned beans to reduce sodium and improve flavor.
- Use full-fat coconut milk for a richer mouthfeel; light versions thin the stew.
- If you prefer a thicker stew, mash some beans during simmering.
- Adjust herbs and salt after adding coconut milk—fat can mute flavors.
- Use low-sodium canned tomatoes and beans if you watch sodium; add salt at the end.
- For more depth, add a teaspoon of smoked paprika or a splash of balsamic vinegar near the end.
- To keep texture, avoid boiling once coconut milk is added; just warm through.
Delicious Variations
- Spicy: Add 1/2 teaspoon red pepper flakes or 1 chopped jalapeño with the garlic.
- Greens boost: Stir in a few handfuls of baby spinach or kale in the last 5 minutes.
- Smoky bean stew: Add 1 teaspoon smoked paprika and a splash of soy sauce for umami.
- Chunky roasted tomato: Roast the diced tomatoes first for a caramelized flavor.
- Lentil and bean mix: Replace one can of white beans with 1 cup cooked lentils for variety.
Frequently Asked Questions
-
Is this stew gluten-free?
Yes. The ingredients listed are naturally gluten-free. Just check labels on canned goods and broth to confirm no gluten-containing additives. -
Can I use other beans instead of cannellini?
Yes. Navy beans, great northern, or even chickpeas work. Texture and cook time won’t change much with canned beans. -
Can I make this in a slow cooker or Instant Pot?
Slow cooker: Sauté vegetables first, then transfer everything and cook on low for 4–6 hours. Instant Pot: Use the sauté function for veggies, add liquids and beans, then pressure cook 5 minutes and quick release. Add coconut milk after cooking. -
How can I reduce the coconut flavor if I don’t like it?
Use less coconut milk or substitute with unsweetened soy or oat milk plus 1 tablespoon of tahini for creaminess. Add a squeeze of lemon to balance any residual coconut taste. -
Is this stew good for meal prep?
Yes. It stores well and reheats evenly. Flavors often deepen after a day, making it an excellent meal-prep option. -
Can I make this oil-free?
Yes. Use a splash of vegetable broth to sauté the vegetables instead of olive oil. Cook a little longer to soften without oil. -
Will the coconut milk separate when reheating?
If reheated gently, separation is unlikely. Heat over low-medium and stir. If separation occurs, whisk in a splash of broth or warm for a minute while stirring.
Conclusion
This Creamy Vegan Tomato White Bean Stew is an easy, comforting meal that brings warm flavors and a silky texture to the table. It’s flexible, pantry-friendly, and perfect for weeknight dinners or batch cooking. For another creamy, crowd-pleasing recipe idea to serve before or alongside this stew, check out Bakerita’s Creamy Vegan Tomato White Bean Stew recipe for inspiration and extra tips. Enjoy making it, and feel confident to tweak the herbs and thickness to your taste.
Print
Creamy Vegan Tomato White Bean Stew
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm, comforting bowl of creamy vegan tomato white bean stew with simple flavors and a hint of coconut aroma.
Ingredients
- 2 cans white beans (like cannellini or navy), drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 cup coconut milk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish
Instructions
- Warm a large pot over medium heat and add a drizzle of olive oil. Chop the onion, carrot, and celery. Mince the garlic. Drain and rinse the canned beans. Open the diced tomatoes and measure the broth and coconut milk.
- Add the diced onion, carrot, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
- Add the minced garlic and cook for about 1 minute until fragrant. Stir in the dried oregano and dried basil.
- Pour in the diced tomatoes (with juices), vegetable broth, and the drained white beans. Stir well to combine and bring the mixture to a gentle simmer.
- Lower the heat and let the stew simmer for 15 minutes.
- Stir in the coconut milk and heat through for 2–3 minutes without boiling. Season with salt and pepper to taste.
- Ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or over cooked grains.
Notes
This stew is perfect for meal prep and can be stored in the refrigerator for up to 4 days or frozen for 3 months. It’s naturally vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4.5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
