Description
A comforting and creamy vegan tomato white bean stew made with sautéed onions, garlic, and aromatic spices simmered in a rich coconut milk and tomato broth, enriched with hearty white beans and nutritious kale. This stew is perfect for a warming, wholesome meal that is both flavorful and plant-based.
Ingredients
Scale
Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Spices and Flavorings
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried thyme
Liquids and Beans
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 2 cups vegetable broth
- 2 cans (14 oz each) white beans, drained and rinsed
Greens & Garnish
- 2 cups kale, roughly chopped
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1/4 cup fresh basil leaves, chopped (optional for garnish)
Instructions
- Sauté the onions: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent, softening the base flavors for the stew.
- Add garlic and spices: Stir in the minced garlic, smoked paprika, red pepper flakes (if using), and dried thyme. Cook while stirring frequently for 1-2 minutes until the mixture becomes fragrant, releasing the spices’ aroma.
- Add liquids: Pour in the diced tomatoes, full-fat coconut milk, and vegetable broth. Mix well to combine all the ingredients into a creamy, flavorful broth.
- Add white beans and simmer: Stir in the drained and rinsed white beans. Bring the stew to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes to meld all the flavors together.
- Add kale: Stir in the chopped kale and cook for another 5 minutes, allowing the greens to wilt and soften in the stew.
- Season and brighten: Season the stew with salt and pepper to taste. Add the lemon juice to introduce a fresh, bright note that balances the creaminess.
- Serve: Ladle the stew into bowls and garnish with chopped fresh basil leaves if desired. Serve hot for a hearty and nutritious meal.
Notes
- For a spicier stew, increase the red pepper flakes to 1 teaspoon.
- You can substitute kale with spinach or Swiss chard if preferred.
- To make the stew even creamier, blend a portion of the stew before adding the kale.
- This stew can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or microwave.
- Serve with crusty bread or over cooked grains like rice or quinoa for a fuller meal.
