Description
This creamy vegan tomato white bean stew is a comforting and nutritious dish perfect for any season. It combines tender white beans, vibrant kale, and rich coconut milk with aromatic spices and fresh herbs, creating a hearty yet healthy stew that’s both flavorful and satisfying. Ideal for a cozy dinner, this stew is easy to prepare and packed with fiber and plant-based protein.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried thyme
- 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
- 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 Onions: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until the onions become translucent and soft.
- Add Aromatics and Spices: Add the minced garlic, smoked paprika, red pepper flakes, and dried thyme to the pot. Stir frequently for 1-2 minutes until the mixture becomes fragrant, ensuring the spices bloom properly.
- Add Liquids and Tomatoes: Pour in the diced tomatoes, full-fat coconut milk, and vegetable broth. Stir well to combine all the ingredients into a cohesive base for the stew.
- Simmer with Beans: Add the drained and rinsed white beans to the pot. Bring the stew to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes, allowing the flavors to meld together and the stew to thicken slightly.
- Wilt the Kale: Stir in the roughly chopped kale and cook for an additional 5 minutes until the kale is tender and wilted, integrating it into the stew.
- Season and Brighten: Season the stew with salt and pepper to taste. Add the tablespoon of lemon juice to brighten the flavors and add a fresh finish to the dish.
- Serve: Ladle the stew into bowls and garnish with chopped fresh basil leaves if desired. Serve hot and enjoy a comforting vegan meal.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- If you like a spicier stew, increase the red pepper flakes accordingly.
- To reduce fat, use light coconut milk instead of full-fat.
- This stew stores well in the refrigerator for up to 4 days and also freezes beautifully.
- Serve with crusty bread or over cooked grains like rice or quinoa for a more filling meal.
