You ever have those days when you just don’t want to fuss around in the kitchen but still crave something warm and, like, hug-you-from-the-inside kind of cozy? Creamy Vegan Tomato White Bean Stew is honestly my answer for that whole mess. Seriously.
My partner always begs for it on chilly evenings after we get stuck in traffic (hey, real life isn’t always dinner at 6). This stew comes together mostly out of pantry stuff, it’s filling, and get this: it actually tastes like a five-star restaurant’s comfort food. If you like meals that leave you full but not weighed down, or you just want something to soak up some bread, this is your jam.
Oh, and if you want more wild savory ideas, try this sun-dried tomato and feta stuffed french toast for a fun twist.
Types of white beans
Let’s talk white beans for a second. There’s honestly more options here than I ever cared to notice before I got hooked on this recipe. Cannellini beans are my usual pick. They’re creamy but don’t dissolve into mush. Kinda like mini pillows floating in the stew.
Great Northern beans are a close second. Softer, maybe a little more mild, but still hold it together pretty good after some bubbling. Navy beans—people swear by them for chowders, though I think they go a little soft, personally. If all you’ve got is lima beans, I mean… they work, but the flavor goes different, almost buttery which some people adore.
Here’s a weird fact: I once accidentally bought butter beans thinking they were cannellini. The result was way thicker than expected. My stew nearly stood up on its own! But hey, still pretty tasty for a happy mistake.
When you’re grabbing beans, canned saves time and headaches. Just rinse off that goo they can sit in. Dried beans will work but let’s be honest, who actually plans their mood meals twelve hours ahead with soaking and stuff?
I stick to cannellini or Great Northern for this. Makes the Creamy Vegan Tomato White Bean Stew feel extra homey, for real.
Creamy Vegan Tomato White Bean Stew
Ingredients for creamy tomato beans
Don’t overthink this part. That’s my biggest tip. Here’s what you actually need for creamy vegan tomato white bean stew—no frills, no surprise $8 spices.
- 2 cans of white beans (cannellini is best, but you got options)
- 1 big can of crushed tomatoes (or passata if you’re feeling posh)
- 1 onion (yellow or white)
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 3/4 cup coconut milk (full fat makes it creamy, don’t go shy)
- 1 tablespoon tomato paste (this is more flavor, really)
- 1 teaspoon dried oregano (or Italian seasoning)
- Salt and pepper, to taste
- Red pepper flakes (if you want a nudge of heat)
- Fresh basil, if you’re fancy or you find it on sale
That’s it. Pantry staples, and it’s basically foolproof. By the way, if you run out of coconut milk, oat milk with a spoonful of cashew butter stirs in ok too, weird but legit.
Creamy Vegan Tomato White Bean Stew
How to make creamy tomato bean stew
Here’s my routine: I start with the onion in olive oil, low and slow to get it soft, kinda melty. Don’t rush this part. Then goes the garlic (don’t scorch it, just let it go a little fragrant). Tomato paste jumps in next and trust me, cook it for a minute. Makes a big flavor difference. Pour in the crushed tomatoes, toss in your beans (rinse if canned!), and stir it all like you mean it.
Keep the pot to a medium simmer. The whole thing bubbles for maybe 15 minutes. You want the flavors to have a little chat and get cozy, not fight. Salt it up, add oregano, a pinch of pepper, and if you’re spicy, a dash of red flakes. Right before you’re about to call it done, pour in the coconut milk. Give everything a swoosh until it’s orangey and creamy-looking. Toss in some torn basil if you have it.
That’s it. If it’s too thick, add a splash of water or tomato juice. Too thin? Let it simmer a few more minutes, lid off. And here’s an unsolicited suggestion: a squeeze of lemon before you eat works some tiny miracle.
“I cannot get enough of this stew! It’s stupid simple and weirdly elegant. Even my meat-loving dad went back for seconds. Don’t skip the coconut milk!” – Sam, seasoned stew enthusiast and accidental vegan half the week.
Creamy Vegan Tomato White Bean Stew
Serving suggestions
This part is honestly where the fun starts. Creamy Vegan Tomato White Bean Stew shines pretty much any way you dress it up.
- Hearty slice of sourdough on the side? That’s the ticket for soaking up the last bits.
- Over rice or tiny pasta like ditalini turns this into a straight-up meal.
- Top with fresh basil or a swirl of vegan pesto to look kinda fancy without trying.
- Bonus: Reheat and pour over baked sweet potatoes for a low-effort lunch that tastes nothing like leftovers.
I sometimes even pile the leftovers on toast and call it brunch (guess that’s what they mean by a versatile meal).
Creamy Vegan Tomato White Bean Stew
Storing leftovers
If you’re thinking about meal-prep, Creamy Vegan Tomato White Bean Stew totally delivers. Shove any extra into a lidded container and it’ll chill in the fridge for up to four days. When you reheat (microwave or stovetop, doesn’t matter), it might thicken up.
Just splash in a little water or non-dairy milk to loosen it. For longer haul, freeze it. Seriously. Just don’t add the fresh basil until after reheating because it’ll turn all brown and sad. Trust me, learned that the hard way.
Batch cooking is underrated, and nobody complains about stew for lunch twice in one week (well, not around here anyway).
Wrap-up and fun ideas
There are tons of riffs on this stew, so don’t box yourself in. Sometimes I sneak spinach in at the end for “health,” or spoon it on crusty bread for fake-out bruschetta. Oh, and if creamy vegan tomato white bean stew gets you in a bean mood, check out the original inspiration and a few cool variations at Creamy Tomato White Bean Stew on Bakerita’s blog.
If you’re still into creamy dinner vibes, my brain always jumps to this mushrooms-and-spinach stuffed chicken recipe. Okay, maybe not vegan, but it’s dynamite for guests. Stay hungry and don’t let leftovers go to waste!
Creamy Vegan Tomato White Bean Stew
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Creamy Vegan Tomato White Bean Stew
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A cozy and creamy vegan stew made with white beans, crushed tomatoes, and aromatic spices, perfect for chilly evenings.
Ingredients
- 2 cans of white beans (cannellini preferred)
- 1 big can of crushed tomatoes (or passata)
- 1 onion (yellow or white)
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 3/4 cup coconut milk (full fat recommended)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano (or Italian seasoning)
- Salt and pepper, to taste
- Red pepper flakes (optional, for heat)
- Fresh basil (optional, for garnish)
Instructions
- In a pot, heat olive oil over low heat and add the chopped onion. Sauté until soft and melty.
- Add minced garlic and sauté until fragrant, avoiding scorching.
- Stir in the tomato paste and cook for a minute to enhance the flavor.
- Pour in the crushed tomatoes and add the rinsed white beans. Stir well.
- Bring the mixture to a medium simmer and let it bubble for about 15 minutes.
- Add salt, dried oregano, black pepper, and red pepper flakes (if using).
- Finally, pour in the coconut milk and stir until creamy. Adjust thickness with water or more liquid as needed.
- Before serving, add torn basil if desired.
Notes
A squeeze of lemon before serving adds a wonderful brightness to the stew. This dish is versatile and can be served with sourdough bread, over rice or pasta, or topped with vegan pesto.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg