35-Minute Creamy Vegan Tomato White Bean Stew That Tricks Meat Lovers

Author: Tessa

Published: July 31, 2025

There’s something magical about a bowl of Creamy Vegan Tomato White Bean Stew on a chilly evening—it’s like a cozy hug in every spoonful. I first stumbled upon this recipe when I needed a quick, hearty meal that could please both vegans and non-vegans at my dinner table. The secret? A luscious blend of tomatoes, white beans, and just a splash of coconut milk for that dreamy, velvety texture. It’s one of those dishes that tastes like it simmered all day, but trust me, it comes together in under an hour. Perfect for busy weeknights or lazy Sundays when you crave comfort without the fuss.

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Ingredients for Creamy Vegan Tomato White Bean Stew

Here’s everything you’ll need to make this soul-warming stew come together perfectly. I’ve learned through trial and error that precise measurements make all the difference in getting that ideal creamy texture!

2 tbsp olive oil – for sautéing those aromatics
1 onion, diced – I prefer yellow for sweetness
3 garlic cloves, minced – freshly minced packs the best flavor punch
1 carrot, diced – about 1/4 inch pieces cook evenly
2 celery stalks, diced – same size as the carrots
1 can (14 oz) diced tomatoes – don’t drain these!
2 cans (15 oz each) white beans – drained and rinsed (I use cannellini)
2 cups vegetable broth – low sodium lets you control the seasoning
1 tsp dried thyme – rub between fingers to release oils
1 tsp smoked paprika – the secret flavor booster
1/2 cup coconut milk – full fat for maximum creaminess
Salt and pepper to taste – I add this at the end
Fresh parsley for garnish – makes it pretty!

Pro tip: Having everything prepped and measured before you start cooking makes the process so much smoother. I call it my “mise en place” moment!

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How to Make Creamy Vegan Tomato White Bean Stew

Alright, let’s get cooking! This stew comes together so easily, you’ll wonder why you don’t make it every week. First, grab your biggest pot—I use my trusty Dutch oven—and heat those 2 tbsp of olive oil over medium heat. When it shimmers, toss in the diced onion, garlic, carrot, and celery. Now, here’s the trick: let them soften for a good 5 minutes, stirring occasionally. You want them just tender, not browned, so they melt into the stew later.

Next, pour in the undrained diced tomatoes (yes, keep that liquid—it’s flavor gold!), along with the drained and rinsed white beans, vegetable broth, thyme, and smoked paprika. Stir it all together, then crank the heat to bring it to a gentle boil. Once it’s bubbling, reduce the heat to low and let it simmer uncovered for 20 minutes. This is when the magic happens—the veggies soften, the flavors meld, and your kitchen will smell incredible.

Now, the creamy finale: stir in that 1/2 cup of coconut milk. Don’t add it earlier or it might separate! Let it warm through for about 5 more minutes, then taste and adjust the salt and pepper. If you want it thicker, grab a fork and mash some beans against the side of the pot—instant body! Finish with a sprinkle of fresh parsley, and boom—dinner’s ready.

Tips for the Best Creamy Vegan Tomato White Bean Stew

• Mash it up: For extra creaminess, mash about 1/4 of the beans before adding the coconut milk.
• Spice it right: Add a pinch of red pepper flakes if you like heat, or double the smoked paprika for deeper flavor.
• Fresh herbs win: Swap dried thyme for fresh rosemary or oregano if you have it—just use 1 tbsp chopped.

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

This stew isn’t just delicious—it’s downright addictive, and here’s why:

Weeknight hero: From chopping to serving in under 40 minutes (faster than pizza delivery!)
Flavor bomb: Smoky paprika and coconut milk create richness that fools even dairy lovers
Nutrient-packed: Beans and veggies mean 10g fiber and 12g protein per bowl—no guilt here
Meal prep champ: Tastes even better next day as flavors intensify
Crowd-pleaser: My meat-eating friends always ask for seconds (shhh… don’t tell them it’s vegan)

It’s the ultimate comfort food that actually loves you back!

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Variations for Creamy Vegan Tomato White Bean Stew

This stew is practically begging to be customized! Try swapping in kale or spinach for extra greens—just stir them in during the last 5 minutes. For a different twist, use chickpeas instead of white beans, or add a splash of balsamic vinegar for tang. Feeling adventurous? Throw in some chopped olives or sun-dried tomatoes—they add amazing depth. The beauty is, you can make it new every time!

Serving Suggestions for Creamy Vegan Tomato White Bean Stew

Oh, how I love dressing up this stew for maximum enjoyment! My go-to is thick slices of crusty sourdough—perfect for soaking up every last drop. When I’m feeling fancy, I’ll serve it over fluffy quinoa or brown rice to stretch it further. For contrast, pair it with a crisp green salad dressed simply with lemon. Don’t forget the finishing touches: extra chopped parsley, a sprinkle of nutritional yeast, or even vegan parmesan takes it over the top. Pro tip: drizzle with good olive oil right before serving for restaurant-worthy flair!

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Storage & Reheating Instructions

This stew keeps like a dream! Let it cool completely, then transfer to an airtight container—it’ll stay fresh in the fridge for 3-4 days. When reheating, I always prefer the stovetop: just warm it gently over medium-low heat, stirring occasionally and adding a splash of broth if it thickens too much. In a pinch, the microwave works too—heat in 1-minute intervals, stirring between each, until piping hot. The coconut milk might separate slightly when reheated, but a good stir brings it right back to creamy perfection!

Nutritional Information for Creamy Vegan Tomato White Bean Stew

Here’s the delicious truth about what’s in each comforting bowl (based on 4 servings):

280 calories – light but satisfying
10g fat (4g saturated) – mostly from that good olive oil and coconut milk
12g protein – thanks to those mighty white beans
35g carbs with 10g fiber – keeps you full for hours
6g sugar – all naturally occurring from the veggies

Just a heads up—these numbers can shift slightly depending on your exact ingredients. But one thing’s sure: this stew packs way more nutrition than your average comfort food!

Frequently Asked Questions

Can I use dried beans instead of canned?
Absolutely! Just soak 1 cup dried white beans overnight, then simmer until tender (about 1 hour) before adding to the stew. You’ll need about 3 cups cooked beans total. I’ve done this when I forgot to buy canned—totally worth the extra time for that fresh-bean texture.

How can I make this stew spicier?
Oh, I love this question! Try adding 1/4 tsp red pepper flakes with the paprika, or stir in a diced jalapeño with the onions. My husband swears by a dash of hot sauce at the end—just taste as you go so it doesn’t overwhelm the other flavors.

Can I freeze this stew?
Yes, but with one warning: the coconut milk might separate slightly when thawed. It still tastes great—just give it a good stir while reheating. I freeze it in portion-sized containers for up to 3 months. Thaw overnight in the fridge before warming gently on the stove.

What if I don’t like coconut milk?
No problem! Cashew cream works beautifully—just blend 1/2 cup soaked cashews with 1/4 cup water until smooth. Or, for a lighter option, use unsweetened almond milk (though it won’t be quite as creamy). My neighbor even uses silken tofu blended with lemon juice—get creative!