Description
Warm up your evenings with this Creamy Tomato White Bean Stew, a delightful vegan dish that’s both comforting and nutritious. In just 25 minutes, you can whip up a hearty bowl filled with protein-rich white beans, vibrant vegetables, and creamy goodness. This stew is not only quick to prepare but also incredibly versatile—you can enjoy it on its own or pair it with rice, quinoa, or crusty bread for a complete meal. Perfect for busy weeknights or casual family gatherings, this plant-based dish is sure to be a hit with everyone at the table!
Ingredients
Scale
- 1 small yellow onion, sliced
- 8 oz. cherry tomatoes, halved
- 4 garlic cloves, minced
- ¼ cup sun-dried tomatoes, chopped
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1¼ cup vegetable broth
- ¼ cup vegan cream cheese (or coconut cream/cashew cream)
- Fresh basil, to garnish
- Salt and pepper, to taste
Instructions
- In a medium saucepan over medium heat, add oil and sauté the onion until soft.
- Add cherry tomatoes; cook until softened.
- Stir in garlic, sun-dried tomatoes, and tomato paste; cook briefly until fragrant.
- Whisk arrowroot starch with a splash of vegetable broth in a separate bowl.
- Pour in remaining broth and add rinsed beans; simmer for about 5 minutes.
- Stir in vegan cream cheese until melted; fold in baby greens and lemon juice.
- Season to taste and serve garnished with fresh basil.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 290
- Sugar: 5g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg