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In the realm of plant-based cooking, few dishes encapsulate the essence of warmth and comfort quite like a hearty stew. Our Creamy Vegan Tomato White Bean Stew stands as a shining example of how simple, wholesome ingredients can come together to create a nourishing and flavorful meal that appeals to both vegans and non-vegans alike. This recipe not only promises to satisfy your taste buds but also embodies a healthy approach to eating, making it a versatile addition to any meal plan.

Creamy Vegan Tomato White Bean Stew

Warm up with our Creamy Vegan Tomato White Bean Stew, a delicious plant-based dish perfect for chilly days. This hearty stew combines creamy tomatoes, protein-packed white beans, and fresh vegetables for a flavorful and nutritious meal. It's easy to customize, making it ideal for any dietary preference. Enjoy the comforting taste that satisfies both vegans and non-vegans alike! Try this wholesome recipe today. #VeganRecipes #ComfortFood #HealthyEating #PlantBased #Stews #MealPrep
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 bell pepper (red or yellow), diced

1 zucchini, diced

1 can (28 oz) crushed tomatoes

1 can (15 oz) white beans (cannellini or navy), drained and rinsed

1 cup vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

1 cup coconut cream (or cashew cream)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and stir for an additional minute until fragrant.

    Add Vegetables: Stir in the diced carrots, bell pepper, and zucchini. Cook for about 5-7 minutes, until the vegetables start to soften.

      Combine Tomatoes and Beans: Pour in the crushed tomatoes, drained white beans, and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.

        Season the Stew: Add dried oregano, dried basil, red pepper flakes, salt, and pepper. Stir well and let the stew simmer on low heat for about 20 minutes, allowing the flavors to meld.

          Make it Creamy: Stir in the coconut cream (or cashew cream) into the pot and mix until fully combined. Cook for another 5 minutes until heated through.

            Taste and Adjust: Check for seasoning and adjust salt and pepper if needed.

              Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Enjoy it warm with crusty bread or over cooked grains.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                  Enjoy your creamy and comforting vegan stew!