Creamy Tomato White Bean Stew

The rich and comforting flavors of this Creamy Vegan Tomato White Bean Stew make the perfect easy lunch or dinner. This dairy-free & plant-based recipe is packed with wholesome ingredients, like protein-packed white beans, cherry tomatoes, and nutrient-dense greens. Recipe is adapted from Bakerita and serves 2-3.

Ingredients

• 1 small yellow onion, sliced

• 8 oz. cherry tomatoes, halved

• 4 garlic cloves, minced

• 2 tablespoons sun-dried tomatoes, chopped

• 1 tablespoon tomato paste

• 1 (15 oz) can cannellini beans, or other white beans of choice, drained and rinsed

• 1¼ cup vegetable broth

• 1 tablespoon arrowroot starch, tapioca starch, or cornstarch

• 2 cups baby greens, like baby arugula or spinach

• ¼ cup vegan cream cheese (you can also replace with coconut cream or cashew cream)

• Salt and pepper, to taste

• 2 tablespoons lemon juice

• 2 tablespoons fresh basil, sliced, to garnish

Instructions

1. In a medium saucepan over medium heat, add 1 tablespoon avocado or olive oil. Add the onion, and saute for 3 minutes. Add the cherry tomatoes and cook for another 5 minutes or so, until softened, stirring frequently.

2. Add the garlic, sun-dried tomatoes, and tomato paste, and cook, stirring constantly, for one minute, or until fragrant and the tomato paste has darkened in color.

3. In a separate small bowl, whisk the arrowroot starch with a splash of broth, then mix that into the rest of the vegetable broth.

4. Pour the broth into the pan and add the beans. Cook for 5 minutes at a low simmer, until slightly thickened and warmed through.

5. Stir in the cream cheese and stir until it’s melted into the stew. Mix in the greens and cook until wilted, about 1 minute, and then mix in the lemon juice. Add salt and pepper to taste. Top with basil.

6. Enjoy over rice, quinoa, greens, with toast, or all on its own.

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