Description
A hearty and wholesome plant-based stew made with creamy coconut milk, protein-packed white beans, and rich tomato flavors. Perfect for a cozy weeknight dinner or meal prep, this one-pot vegan dish is naturally gluten-free and full of comfort.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, diced
- 1 large carrot, diced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- 1 can (14 oz / 400g) chopped tomatoes
- 3 cups (720ml) vegetable broth
- 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
- 2 tbsp sun-dried tomato paste or chopped sun-dried tomatoes
- ½ cup (120ml) coconut milk or cashew cream
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sauté the base: Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot; cook for 5–7 minutes until softened. Add garlic, smoked paprika, thyme, oregano, and red pepper flakes; stir for 1 minute.
- Build the stew: Add chopped tomatoes, vegetable broth, white beans, and sun-dried tomato paste. Stir well.
- Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes.
- Blend for creaminess (optional): Blend 1–2 cups of stew until smooth and return to pot, or use an immersion blender.
- Add creaminess: Stir in coconut milk or cashew cream. Adjust seasoning.
- Serve: Garnish with parsley and serve with bread, rice, or salad.
Notes
- For extra spice, add 1 tbsp harissa paste.
- Stir in kale, spinach, or zucchini in the last 5 minutes for extra veggies.
- Store in fridge for up to 4 days or freeze for up to 3 months.
- Use coconut milk at the end to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Stew, Vegan
- Method: Stovetop
- Cuisine: Mediterranean-Inspired