Description
This Creamy Vegan Tomato White Bean Stew is a comforting and nutritious dish featuring tender white beans, kale, and a luscious coconut milk base. Infused with smoky paprika, fragrant thyme, and a touch of heat from red pepper flakes, this stew is perfect for a cozy weeknight meal. It’s dairy-free, packed with plant-based protein, and garnished with fresh basil for a vibrant finish.
Ingredients
Scale
Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon lemon juice
Main Ingredients
- 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
Garnish
- 1/4 cup fresh basil leaves, chopped (optional)
Instructions
- Heat the oil and 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 tender, developing a flavorful base for the stew.
- Add garlic and spices: Add the minced garlic, smoked paprika, red pepper flakes, and dried thyme to the pot. Stir frequently and cook for 1-2 minutes until fragrant, helping to deepen the stew’s flavor profile.
- Combine liquids and tomatoes: Pour in the diced tomatoes, full-fat coconut milk, and vegetable broth. Stir everything together thoroughly to ensure an even mixture that forms the creamy stew base.
- Add beans and simmer: Stir in the drained and rinsed white beans. Bring the stew to a gentle simmer, then reduce heat to low. Let the mixture simmer uncovered for 15-20 minutes, allowing the flavors to meld and the stew to thicken slightly.
- Add kale and cook: Add the roughly chopped kale to the pot, stirring it into the stew. Cook for an additional 5 minutes until the kale softens and wilts, adding color and nutrition.
- Season and brighten: Season the stew with salt and pepper to your taste. Stir in the lemon juice to add brightness and balance the creamy and smoky flavors perfectly.
- Serve and garnish: Ladle the hot stew into bowls and garnish with chopped fresh basil leaves if desired, enhancing the dish with fresh herbaceous notes.
Notes
- For a thicker stew, simmer uncovered to allow more liquid to evaporate.
- Adjust red pepper flakes to control the spice level or omit if you prefer a milder stew.
- This stew can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Serve with crusty bread or over cooked grains like rice or quinoa for a fuller meal.
- Use fresh kale if possible, but you can substitute with other hearty greens like spinach or Swiss chard.
