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As more people embrace plant-based eating, hearty vegan meals have gained popularity for their ability to satisfy and nourish without compromising on taste. The shift towards a vegan lifestyle is not just a culinary trend; it reflects a growing awareness of health and sustainability. Plant-based diets are rich in nutrients, lower in saturated fats, and often contribute to environmental sustainability by reducing reliance on animal agriculture. One such delightful example of a comforting plant-based dish is the Creamy Vegan Tomato White Bean Stew. This recipe combines rich flavors, a creamy texture, and wholesome ingredients, making it an excellent choice for any meal throughout the year.

Creamy Vegan Tomato White Bean Stew

Warm up with this creamy vegan tomato white bean stew that’s perfect for any cozy night in! Packed with protein-rich white beans, fresh veggies, and creamy coconut milk, this dish is not only delicious but also nutritious. It's easy to make in just under an hour and serves six hearty portions. Perfect with crusty bread or over rice, this stew is gluten-free and brings comfort to your table. Try it today for a flavorful plant-based meal that everyone will love!
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Ingredients
  

2 cups canned white beans (such as cannellini or Navy beans), drained and rinsed

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 bell pepper (red or yellow), diced

1 can (28 oz) crushed tomatoes

1 can (14 oz) coconut milk (full-fat for creaminess)

2 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes (adjust for spice level)

Salt and black pepper, to taste

1-2 cups fresh spinach or kale, chopped

Fresh basil leaves for garnish (optional)

Instructions
 

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

    Add Carrots and Celery: Add the diced carrots and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables start to soften.

      Incorporate Bell Pepper: Add the bell pepper to the mixture and continue cooking for another 3-4 minutes.

        Add Tomatoes and Beans: Stir in the crushed tomatoes and the drained white beans. Combine well and let it simmer for 2-3 minutes.

          Pour in Broth and Coconut Milk: Slowly add the vegetable broth and coconut milk to the pot. Stir until fully blended.

            Season the Stew: Sprinkle in the dried basil, oregano, red pepper flakes, salt, and pepper. Stir to combine, and bring the stew to a gentle simmer.

              Simmer: Allow the stew to simmer uncovered for about 20-25 minutes, stirring occasionally. This will help the flavors meld together.

                Add Greens: Once the stew has thickened slightly, stir in the fresh spinach or kale and cook for another 5 minutes until wilted.

                  Taste and Adjust: Taste the stew and adjust the seasoning if necessary.

                    Serve: Ladle the creamy tomato white bean stew into bowls and garnish with fresh basil leaves if desired. Enjoy it warm with crusty bread or over rice for a wholesome meal!

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings