Description
A rich and comforting vegan stew that combines tender white beans, juicy cherry tomatoes, and vibrant greens in a creamy tomato broth.
Ingredients
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, drained and rinsed (or other white beans)
1¼ cups vegetable broth
1 tablespoon arrowroot starch (or tapioca starch or cornstarch)
2 cups baby greens (arugula or spinach)
¼ cup vegan cream cheese (or coconut cream or cashew cream)
Salt and pepper, to taste
Juice of 1 small lemon
¼ cup fresh basil, sliced, for garnish
1 tablespoon avocado or olive oil (for cooking)
Instructions
- In a medium saucepan over medium heat, warm the oil. Add the sliced onion and sauté for about 3 minutes until soft.
- Add the halved cherry tomatoes and sauté for another 5 minutes, stirring frequently until softened.
- Stir in the minced garlic, chopped sun‑dried tomatoes, and tomato paste. Cook for about 1 minute, stirring constantly until fragrant and the paste deepens in color.
- In a separate small bowl, whisk the arrowroot (or chosen starch) with a splash of the vegetable broth until smooth. Pour the remaining broth into the saucepan, then stir in the starch mixture.
- Add the rinsed beans and simmer gently for about 5 minutes until the stew slightly thickens and the beans are warmed through.
- Stir in the vegan cream cheese (or alternative) until fully melted and incorporated.
- Mix in the baby greens and cook for about 1 minute until wilted.
- Stir in the lemon juice, then season with salt and pepper to taste.
- Remove from heat and garnish with fresh basil. Serve over rice, quinoa, sautéed greens, toast, or enjoy on its own.
Notes
- Use frozen greens if fresh aren’t available—just stir them in at the end.
- Add a pinch of smoked paprika or chili flakes for heat and depth.
- Store leftovers in an airtight container for easy meal prep.
- Adjust the thickness by adding more broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
