Description
A cozy vegan tomato stew with white beans, garlic, and a creamy broth — perfect for busy nights.
Ingredients
1 small yellow onion, sliced
8 oz. cherry tomatoes, halved
4 garlic cloves, minced
¼ cup sun-dried tomatoes, chopped
1 tbsp tomato paste
1 (15 oz) can cannellini beans, drained & rinsed
1¼ cup vegetable broth
1 tbsp arrowroot, tapioca, or cornstarch
2 cups baby greens (spinach or arugula)
¼ cup vegan cream cheese (or coconut/cashew cream)
Salt & pepper, to taste
1 small lemon, juiced
¼ cup fresh basil, sliced (for garnish)
1 tbsp avocado or olive oil (for sautéing)
Instructions
1. Heat oil in a medium saucepan over medium heat.
2. Add sliced onions and sauté for 3 minutes.
3. Add cherry tomatoes and cook about 5 minutes until softened.
4. Stir in garlic, sun-dried tomatoes, and tomato paste. Cook 1 minute.
5. Whisk starch with a splash of broth in a separate bowl.
6. Stir the slurry into remaining broth and pour into the pan.
7. Add beans and simmer 5 minutes until thickened.
8. Stir in cream cheese until melted.
9. Add greens and cook until wilted, about 1 minute.
10. Mix in lemon juice, then season with salt and pepper to taste.
11. Serve hot, garnished with fresh basil.
Notes
Serve with crusty gluten-free bread, rice, or quinoa.
Refrigerates well for 4 days. Reheat gently with extra broth if needed.
Not freezer-friendly due to creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: ½ recipe
- Calories: 287
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg