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To make creamy vegan tomato white bean stew, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 1 red bell pepper, diced - 1 can (14 oz) crushed tomatoes - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - 2 cups vegetable broth - 1 cup coconut milk (canned for creaminess) - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish This stew is not just tasty; it’s also good for you. One serving has: - Calories: 250 - Protein: 10g - Carbohydrates: 35g - Dietary Fiber: 8g - Fat: 10g - Sodium: 300mg This dish provides a solid mix of nutrients. The beans add protein and fiber. The veggies bring vitamins and minerals. Coconut milk gives it a rich taste without dairy. You can easily swap ingredients to fit your needs: - Use avocado oil instead of olive oil for a different flavor. - If you don’t have white beans, try black beans or chickpeas. - Use low-sodium vegetable broth for a healthier option. - Omit the coconut milk for a lighter stew. - For gluten-free, ensure your broth is gluten-free. These changes ensure everyone can enjoy this stew. Whether you’re vegan, gluten-free, or just looking for a tasty meal, you can adjust this recipe. You can find the full recipe for creamy vegan tomato white bean stew to guide you through. To make this creamy vegan tomato white bean stew, follow these steps: 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add 1 medium diced onion and sauté for 3 to 4 minutes. Wait until it is translucent. 3. Next, stir in 3 minced garlic cloves, 2 diced carrots, and 1 diced red bell pepper. Cook for another 5 to 7 minutes. The veggies should start to soften. 4. Pour in 1 can of crushed tomatoes and 1 can of drained white beans. Add 2 cups of vegetable broth, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. 5. Mix everything well and bring it to a gentle simmer. Let it cook for 15 minutes. Stir occasionally. 6. After 15 minutes, lower the heat. Stir in 1 cup of coconut milk. Allow it to heat for 5 to 10 minutes. 7. Season with salt and pepper to taste, adjusting as needed. 8. Give the stew a gentle stir and remove it from heat. To get the right texture in your stew, consider these tips: - Make sure to sauté the onion until it is soft. This adds depth to the flavor. - Avoid overcooking the vegetables. They should be tender but not mushy. - Stir in the coconut milk gently to keep the creamy texture. - If you want a thicker stew, mash some of the white beans while cooking. For a quick meal, plan ahead: - Chop all vegetables before starting. This saves time. - Set a timer for each cooking step to stay on track. - While the stew simmers, clean up the kitchen. This keeps your space tidy. - Enjoy this meal in just 35 minutes with prep and cooking combined! For the full recipe and more details, you can refer to the Full Recipe section. To boost the creaminess of your stew, use full-fat coconut milk. This gives a rich flavor. You can also blend a portion of the stew. This method adds a smooth texture. Just scoop out a cup of the stew and blend it until creamy. Stir it back into the pot. Add fresh herbs for a pop of flavor. Try thyme or even a bay leaf. You can also squeeze in some lemon juice for brightness. If you like heat, add a pinch of red pepper flakes. These spices awaken the flavors and make the stew more exciting. One common mistake is cooking the garlic too long. It can burn and taste bitter. Always add garlic after the onions are soft. Another mistake is not seasoning enough. Taste as you go! Adjust salt and pepper to suit your taste. Lastly, don’t skip the coconut milk; it really adds creaminess. For the full recipe, check out the Full Recipe section. {{image_2}} You can easily swap ingredients in this stew. If you don’t have white beans, use chickpeas instead. They add a nice texture and flavor. For a bright twist, try adding zucchini or spinach. These veggies cook quickly and blend well. If you want a different base, swap coconut milk with almond milk. This keeps the stew creamy but light. Herbs and spices can change the whole flavor of the dish. Add a pinch of red pepper flakes for heat. If you love a smoky flavor, include some smoked paprika. Fresh herbs like thyme or parsley also work great. You can even toss in a bay leaf while it simmers. It adds depth to the stew. Experiment and find your favorite mix! Serving this stew can be fun and creative. I love to serve it in deep bowls. Garnish with fresh basil leaves for a pop of color. Crusty bread pairs perfectly and soaks up the stew. Try it with a side salad for a light meal. You can even serve it over rice or quinoa for a heartier option. Each method offers a unique dining experience. For more ideas, check out the Full Recipe. To keep your creamy vegan tomato white bean stew fresh, store it in an airtight container. Make sure the stew cools down before sealing it. This helps prevent moisture build-up. The stew lasts up to five days in the fridge. Always label your container with the date. This way, you know when to use it. Freezing is a great option if you want to save some stew for later. First, let the stew cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. Reheating is simple! You can use the stove or microwave. If using the stove, pour the stew into a pot. Heat on low and stir often until warm. If you use a microwave, place the stew in a microwave-safe bowl. Heat in short intervals, stirring in between. This ensures even heating and keeps it creamy. Enjoy your delicious meal again! Yes, you can make this stew ahead of time. It tastes even better after sitting for a day. Store it in an airtight container in the fridge. The flavors meld together, making each bite rich and tasty. You can also freeze it for later. Just let it cool, then pour it into freezer-safe bags. When you’re ready, thaw it overnight in the fridge. Reheat on the stove or in the microwave. This stew pairs well with many sides. I recommend crusty bread for dipping. You can also serve it with a fresh salad. A simple green salad with a light vinaigrette works great. If you want more carbs, try it with rice or quinoa. These options add balance and make it a full meal. Absolutely! While white beans are great, feel free to swap them out. You can use black beans, kidney beans, or even chickpeas. Each type changes the flavor a bit, but they all work well. Just make sure to drain and rinse canned beans before adding them to the stew. This keeps the dish fresh and tasty. For the full recipe, check out the detailed steps above! This article covered the key points for making a tasty stew. We explored the right ingredients, nutritional facts, and good substitutions. You learned step-by-step cooking instructions and tips for the best texture. We shared ideas for flavor and common mistakes to avoid. Storage info and reheating guidelines were also important. Always feel free to try new ingredient swaps or serving ideas to make the stew your own. Enjoy making this stew your special way!

Creamy Vegan Tomato White Bean Stew

Warm up your dinner routine with this creamy vegan tomato white bean stew! Packed with nutritious vegetables, protein-rich white beans, and coconut milk for a rich, comforting flavor, this easy recipe is perfect for any night of the week. In just 35 minutes, you can create a cozy meal that both vegans and non-vegans will love. Click through to discover the full recipe and enjoy a delicious bowl of goodness tonight!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 red bell pepper, diced

1 can (14 oz) crushed tomatoes

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

2 cups vegetable broth

1 cup coconut milk (canned for creaminess)

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3–4 minutes until it becomes translucent.

    Stir in the minced garlic, diced carrots, and red bell pepper. Continue to sauté for another 5–7 minutes, until the vegetables start to soften.

      Add the crushed tomatoes, white beans, vegetable broth, dried basil, and dried oregano to the pot. Stir well to combine all ingredients.

        Bring the mixture to a simmer and let it cook for about 15 minutes uncovered, stirring occasionally.

          After 15 minutes, reduce heat to low and stir in the coconut milk, mixing well. Allow the stew to cook for an additional 5–10 minutes to heat through.

            Season with salt and pepper to taste, adjusting as desired for flavor.

              Before serving, give the stew a gentle stir and remove from heat.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Serve the stew in deep bowls garnished with fresh basil leaves. Pair it with crusty bread for a heartier meal. Enjoy!