Description
A hearty and creamy vegan stew made with tomatoes and white beans. Perfect for a comforting meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 carrot, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 2 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrot, and celery. Cook until softened, about 5 minutes.
- Stir in diced tomatoes, white beans, vegetable broth, thyme, and smoked paprika.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add coconut milk and stir until combined. Simmer for another 5 minutes.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- For a thicker stew, mash some of the beans.
- Adjust spices to taste.
- Serve with crusty bread or rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg