Irresistible Creamy Vegan Tomato White Bean Stew : Cozy, Protein-Packed, and Dairy-Free!

There’s nothing quite like a steaming bowl of creamy vegan tomato white bean stew on a cool evening. This hearty, flavor-packed dish blends silky white beans with rich tomato, aromatic herbs, and a touch of creaminess for a satisfying plant-based meal. It’s cozy enough for winter yet light enough to enjoy year-round, making it a staple for anyone who loves vegan soups and stews. Whether you’re looking for easy vegan dinner recipes or searching for healthy meatless meals, this stew delivers on taste, nutrition, and comfort.

If you enjoy flavorful one-pot dishes like this, you might also love my Creamy Tuscan Salmon (made with a dairy-free twist) or the protein-packed Creamy White Turkey Chili for another cozy night in.

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Why You’ll Love This Creamy Vegan Tomato White Bean Stew

• Comfort in a bowl – Creamy, savory, and loaded with herbs.
• Nutrient-dense – Packed with fiber, plant-based protein, and vitamins.
• Versatile – Works for lunch, dinner, or meal prep.
• Budget-friendly – Made with pantry staples like beans and canned tomatoes.
• Meal-prep friendly – Stays delicious for days in the fridge.

For more wholesome soups, check out my Vegetable Biryani or Creamy Wild Rice and Mushroom Soup.

Ingredients for Creamy Vegan Tomato White Bean Stew

Serves: 4–6

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tablespoon tomato paste
• ½ teaspoon sea salt (adjust to taste)
• ¼ teaspoon black pepper
• ½ cup coconut cream or cashew cream for dairy-free creaminess
• 2 cups chopped spinach or kale
• Fresh parsley for garnish

If you need a side to go with this, my Garlic Parmesan Focaccia Bread pairs beautifully.

Equipment You’ll Need

• Large soup pot or Dutch oven
• Wooden spoon
• Cutting board and sharp knife
• Measuring cups and spoons
• Ladle for serving

How to Make Creamy Vegan Tomato White Bean Stew

1. Sauté the aromatics – In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes.
2. Add garlic and spices – Stir in garlic, smoked paprika, oregano, and red pepper flakes. Cook for 1–2 minutes until fragrant.
3. Add beans and tomatoes – Stir in the white beans, diced tomatoes, and tomato paste. Mix well.
4. Pour in broth – Add vegetable broth, season with salt and pepper, and bring to a gentle simmer.
5. Simmer – Let cook for 15–20 minutes so flavors can meld together.
6. Add creaminess – Stir in coconut cream or cashew cream until fully combined.
7. Add greens – Mix in spinach or kale and cook for 2–3 minutes until wilted.
8. Serve – Garnish with fresh parsley and enjoy hot.

For a fresh side, try my Cucumber Dill Salad or Street Corn Creamy Cucumber Salad.

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Pro Tips for the Best Vegan Stew

• Use fire-roasted tomatoes for extra depth of flavor.
• Mash a few beans with a fork before adding cream to thicken naturally.
• For extra protein, add quinoa or lentils during the simmer.
• Adjust spices to taste — more smoked paprika gives a richer flavor.

Variations to Try

• Mediterranean twist – Add olives, artichokes, and sun-dried tomatoes.
• Spicy kick – Stir in diced jalapeños or extra red pepper flakes.
• Autumn harvest – Mix in diced butternut squash or sweet potato for a fall-inspired stew (you can find roasting tips in my Roasted Butternut Squash recipe).

Common Mistakes to Avoid

• Overcooking greens – Add them at the end for vibrant color and freshness.
• Skipping the sauté step – This is key for building flavor depth.
• Using too much liquid – The stew should be thick and hearty, not watery.

Serving Ideas

• Serve with crusty bread or Homemade Biscuits for dunking.
• Pair with a light salad like my Arugula Nectarine Salad for balance.
• Top with pumpkin seeds or crispy chickpeas for texture.

How to Store and Reheat

• Refrigerator – Store in an airtight container for up to 5 days.
• Freezer – Freeze for up to 3 months. Thaw overnight before reheating.
• Reheating – Warm on the stovetop over medium heat, adding a splash of broth if it’s too thick.

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FAQs

Can I use canned coconut milk instead of coconut cream?
Yes, but use the thick part for maximum creaminess.

Can I make this in a slow cooker?
Absolutely — sauté aromatics first, then cook on low for 6–7 hours or high for 3–4 hours.

Is this gluten-free?
Yes, it’s naturally gluten-free.

Can I use dried beans?
Yes, just cook them beforehand until tender.

Final Thoughts

This creamy vegan tomato white bean stew is the ultimate plant-based comfort food. It’s nourishing, budget-friendly, and bursting with flavor, making it a perfect choice for weeknight dinners, meal prep, or a cozy weekend lunch. If you’re looking for more satisfying vegan recipes, browse my Vegetarian Pasta Primavera or Sweet Potato and Chickpea Curry.

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