Description
This rich, dairy-free tomato white bean stew is cozy, creamy, and ready in just 25 minutes—perfect for a quick vegan lunch or dinner.
Ingredients
1 tablespoon avocado oil or olive oil
1 small yellow onion, sliced
8 oz. cherry tomatoes, halved
4 garlic cloves, minced
¼ cup sun-dried tomatoes, chopped
1 tablespoon tomato paste
1 (15 oz) can cannellini beans or other white beans, drained and rinsed
1¼ cups vegetable broth
1 tablespoon arrowroot starch (or tapioca starch or cornstarch)
2 cups baby greens (e.g., baby arugula or spinach)
¼ cup vegan cream cheese (or coconut cream or cashew cream)
Salt and pepper, to taste
1 small lemon, juiced
¼ cup fresh basil, sliced (for garnish)
Instructions
In a medium saucepan over medium heat, heat oil. Sauté onion for 3 minutes.
Add cherry tomatoes and cook for another 5 minutes, stirring frequently until softened.
Stir in garlic, sun-dried tomatoes, and tomato paste. Cook for 1 minute until fragrant and paste darkens.
In a small bowl, whisk starch with a splash of broth. Stir this slurry into the rest of the broth.
Pour broth into the pan. Add beans and simmer for 5 minutes until slightly thickened.
Stir in vegan cream cheese until melted. Mix in greens and cook 1 more minute until wilted.
Add lemon juice, salt, and pepper to taste.
Serve topped with fresh basil—great over rice, quinoa, greens, or with toast.
Notes
Storage: Keeps in the fridge (airtight container) for up to 4 days.
Reheating: Warm on the stovetop over low-medium heat, stirring frequently. Add a splash of broth or water if needed.
Great as a standalone meal or served over grains or toast for added heartiness.
Adjust creaminess by swapping vegan cream cheese with coconut cream or cashew cream.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Vegan
