Description
Discover how to make a delicious Creamy Vegan Tomato White Bean Stew that is hearty and full of flavor. This easy recipe will satisfy all your cravings!
Ingredients
- 1 small onion (150g), sliced
- 8 oz (225g) cherry tomatoes, halved
- 4 garlic cloves, minced
- 1/4 cup (60ml) sun-dried tomatoes, chopped
- 1 tablespoon (15 ml) tomato paste
- 1 (15 oz (425 g)) can cannelini beans, or other white beans of choice, drained and rinsed
- 1 1/4 cups (300ml) vegetable broth
- 1 tablespoon (15 ml) arrowroot starch, tapioca starch, or cornstarch
- 2 cups (60g) baby greens, like baby arugula or spinach
- 1/4 cup (60ml) coconut cream
- Salt and pepper, to taste
- 1 small lemon, juiced
- 1/4 cup (60 ml) fresh basil, sliced, to garnish
Instructions
- In a medium-sized pot, warm up 1 tablespoon of avocado or olive oil over medium flame. Toss in the onion and let it cook for about 3 minutes.
- Introduce the cherry tomatoes to the pot and allow them to cook for an additional 5 minutes, stirring regularly, until they become soft.
- Add garlic, sun-dried tomatoes, and tomato paste; continue stirring for one minute until the aroma is released and the tomato paste turns a darker shade.
- In a separate small bowl, blend the arrowroot starch with a little bit of broth, and then combine it with the remaining vegetable broth.
- Pour this broth mixture into the pot and incorporate the beans. Let it cook gently for 5 minutes, until it becomes slightly thicker and fully heated.
- Fold in the coconut cream and blend until it has melted into the stew. Add in the baby greens and cook until they just start to wilt, approximately 1 minute, then stir in the lemon juice.
- Season with salt and pepper according to your preference. Garnish with sliced fresh basil.
- Serve and enjoy with rice, quinoa, greens, toast, or savor it on its own.
Notes
- Use full-fat coconut cream for a richer texture.
- Add bell peppers or zucchini for extra flavor.
- Adjust lemon juice to taste; start with less and add more if needed.
