There’s something magical about those last-minute dinners that turn into new family favorites. That’s exactly how this Creamy Vegan Tomato White Bean Stew was born. One busy weeknight, I found myself in that familiar 7 PM panic—tired, hungry, and absolutely not in the mood for anything complicated. Sound familiar?
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I opened the pantry, spotted a couple cans of white beans, a lonely carton of veggie broth, and tomatoes that were almost too ripe. Thirty minutes and one wooden spoon later… magic happened. The result? A rich, velvety stew full of creamy tomato flavor, nourishing beans, and cozy comfort in every bite.
This dish is the perfect snapshot of what we do here at Recipeslova: simple, quick, and totally delicious meals that bring people together. Think of this as the plant-based cousin of our beloved One-Pan Coconut Lime Chicken—but with a creamy twist that even picky eaters devour without question.
So whether you’re cooking for a crew, meal-prepping for the week, or just want something satisfying without stress, you’re in the right place. Let’s get the pot simmering and make something wonderful together!
Creamy Vegan Tomato White Bean Stew
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes optional
- 1 can 14 oz crushed tomatoes
- 1 can 14 oz full-fat coconut milk or oat milk
- 2 cans 14 oz each white beans (cannellini or navy), drained & rinsed
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Sauté the aromatics : Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. This step lays the flavor foundation, so don’t rush it!
- Add garlic and spices : Next, toss in the minced garlic, dried oregano, smoked paprika, and optional chili flakes. Stir constantly for about 1 minute, just until the garlic is fragrant and the spices bloom. This quick step adds warmth and depth to the base of your stew.
- Build the base : Pour in the crushed tomatoes and vegetable broth. Stir well to combine, scraping up any bits from the bottom of the pot. Bring the mixture to a gentle simmer and let it bubble for about 5 minutes. This allows the tomato flavor to mellow and blend with the aromatics.
- Add the beans : Now it’s time for the white beans. Drain and rinse them, then stir them into the pot. Let everything simmer together for another 10 minutes. The beans soak up all those rich flavors and begin to soften even more, creating that hearty stew texture.
- Stir in the creaminess : Reduce the heat to low and gently pour in your plant-based milk—coconut milk for richness or oat milk for a lighter version. Stir to combine and let the stew simmer for 5–10 more minutes. This is where the magic happens: the broth thickens slightly, the beans get creamier, and the tomato base turns velvety.
- Season to taste : Before serving, taste and adjust the seasoning with salt and pepper. Depending on your broth and tomatoes, you may need more salt than expected.
- Garnish and serve : Ladle the stew into bowls and top with fresh basil or parsley. Serve with crusty bread or over a bed of rice or quinoa for a complete, cozy meal.
Notes
Pros
- Quick and easy to prepare in one pot
- Rich, creamy texture without dairy
- Packed with plant-based protein and fiber
- Family-friendly and kid-approved
- Great for meal prep and leftovers
- Budget-friendly with pantry staples
Cons
- Not ideal for those avoiding legumes
- Coconut milk flavor may not appeal to everyone
- May require blending for extra creaminess if preferred
- Not freezer-friendly with all plant milks (coconut freezes best)
What is Creamy Vegan Tomato White Bean Stew?
Let’s break down this mouthful of a name, shall we? Creamy Vegan Tomato White Bean Stew might sound like it came from a recipe generator, but there’s a reason for each word. Creamy? Check. Vegan? You bet. Tomato and white beans? The stars of the show. Stew? The cozy pot of happiness we all need.
Why call it that? Because “Hearty Bowl of Joy That Happens to Be Vegan” didn’t quite fit on the recipe card. You know what they say—the way to a man’s heart is through his stomach, and this stew is a shortcut.
Trust me, once you make this recipe, you’ll want to save it, share it, and make it again next week. Ready to fall in love? Let’s get cooking.
Why You’ll Love This Creamy Vegan Tomato White Bean Stew
Creamy Comfort in Every Spoon
This stew is ultra-satisfying thanks to its luscious tomato base blended with coconut milk or plant-based cream. The white beans add a velvety bite and a protein boost. It’s warm, rich, and deeply flavorful—perfect for chilly evenings or whenever you need comfort food without the guilt.
If you’re into cozy, no-fuss meals, don’t miss our one-pot chickpea stew—it’s another hearty plant-based dish packed with flavor and weeknight simplicity.
Budget-Friendly & Fuss-Free
Canned beans, pantry tomatoes, and a few veggies are all it takes. No fancy ingredients, no hard-to-find spices. Making this stew at home costs a fraction of takeout or store-bought soups—and you control the salt, spice, and love.
Flavorful, Flexible, and Family-Approved
This dish plays well with extras: fresh basil, chili flakes, or even a swirl of cashew cream. It’s a great base for meal-prep or freezer meals, and kids tend to love the mild, creamy tomato flavor—like a grown-up tomato soup meets chili.
If you loved our [One-Pot Chickpea Stew], you’ll definitely want to bookmark this.
Now let’s get into the recipe!
How to Make Creamy Vegan Tomato White Bean Stew
Quick Overview
This stew is all about easy comfort. With just 30 minutes from prep to table, it’s ideal for busy weeknights. The creamy base comes from a combo of crushed tomatoes and your favorite plant-based milk. The white beans soak up the flavor and give the dish its hearty feel. Bonus: it all comes together in one pot!
Key Ingredients for Creamy Vegan Tomato White Bean Stew
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (optional)
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) full-fat coconut milk or oat milk
- 2 cans (14 oz each) white beans (cannellini or navy), drained & rinsed
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh basil or parsley, for garnish
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Step-by-Step Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes.
- Add garlic and spices: Stir in garlic, oregano, paprika, and chili flakes. Cook for 1 minute until fragrant.
- Pour in tomatoes and broth: Add crushed tomatoes and vegetable broth. Stir and bring to a simmer.
- Add white beans: Toss in the white beans and stir well. Simmer for 10 minutes.
- Stir in plant milk: Lower the heat and add the coconut or oat milk. Let it gently bubble for 5-10 minutes.
- Season and serve: Add salt and pepper to taste. Serve hot with a sprinkle of fresh herbs.
What to Serve Creamy Vegan Tomato White Bean Stew With
- Crusty sourdough or garlic bread: Soak up every creamy bite.
- Simple side salad: Think arugula with lemon vinaigrette to cut through the richness.
- Grilled veggies: Zucchini, mushrooms, or eggplant add texture and depth.
- Chilled white wine or iced tea: For a balanced, refreshing contrast.
Want to make it a full dinner? Pair this stew with a slice of our rich and wholesome mushroom and spinach lasagna for a plant-powered feast.
Top Tips for Perfecting Creamy Vegan Tomato White Bean Stew
- Use quality canned tomatoes: Fire-roasted or San Marzano-style add extra depth.
- Don’t skip the herbs: Fresh basil or thyme really elevate the stew.
- Want it thicker? Mash some of the beans while simmering.
- No coconut milk? Use unsweetened oat or cashew milk for similar creaminess.
- Make it spicy: Add more chili flakes or a splash of hot sauce.
If creamy comfort food is your thing, but you’re not strictly plant-based, our creamy sausage rigatoni is another recipe readers love for its rich texture and bold flavor.
Storing and Reheating Tips
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Cool completely, then freeze in individual portions for up to 3 months.
- Reheating: Warm on the stove over medium-low heat or microwave for 2-3 minutes, stirring halfway. Add a splash of broth if it thickens too much.
Looking for more healthy dinner inspiration? Check out our healthy chicken and vegetables skillet—perfect for quick meals packed with nutrients and color.
FAQ
How many calories are in white bean tomato stew?
A single serving has roughly 250-300 calories, depending on the plant milk used.
How do you cook tomatoes and beans together?
Sauté aromatics, add tomatoes and beans, then simmer until flavors blend and beans soften.
Are white beans in tomato sauce healthy?
Yes! White beans offer fiber and protein, while tomatoes add antioxidants.
What are the best white beans for stew?
Cannellini, navy, or great northern beans all work well.
Does bean stew have protein?
Absolutely! This vegan version offers about 12-15g protein per serving.
How much protein is in tomato stew?
Roughly 10-15g per bowl, depending on the bean quantity used.
Do tomatoes affect beans from cooking?
Yes—acidic tomatoes can slow cooking time, but pre-cooked canned beans solve this.
What are creamy white kidney beans called?
Cannellini beans! They’re creamy, mild, and perfect for stews.
How to cook beans in a healthy way?
Simmer slowly with herbs and broth; skip added fats and salt when possible.
Ready to cozy up with a bowl? This Creamy Vegan Tomato White Bean Stew is simple, satisfying, and sure to win hearts. Let us know how yours turns out in the comments!