Description
A creamy and comforting vegan stew made with tomatoes, white beans, and coconut milk. Perfect for a quick and easy weeknight meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup vegetable broth
- 1/2 cup full-fat coconut milk
- 1 teaspoon maple syrup
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in tomato paste, smoked paprika, dried oregano, and red pepper flakes if using. Cook for 1 minute to toast the spices.
- Pour in crushed tomatoes, vegetable broth, and drained white beans. Bring to a simmer.
- Reduce heat to low, cover, and let simmer for 15 minutes to allow flavors to meld.
- Stir in coconut milk and maple syrup. Simmer for another 5 minutes uncovered.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh basil or parsley.
Notes
- Spice Level: Adjust the amount of red pepper flakes to your preference.
- Creaminess: For an extra creamy stew, use an immersion blender to partially blend the stew before adding the coconut milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stew
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan stew, white bean stew, tomato stew, creamy stew, plant-based, vegan recipe, easy vegan, quick vegan
