Irresistibly Rich Creamy Vegan Tomato White Bean Stew in 25 Minutes

This Rich Creamy Vegan Tomato White Bean Stew is a comforting dish perfect for quick weeknight dinners, made in just 25 minutes.

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Course: Dinner

Cuisine: Vegan

Keyword: 25 minutes, comfort food, healthy recipe, Quick Meals, Rich Creamy Vegan Tomato White Bean Stew, vegan stew

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: bowls

Calories: 320kcal

1 small yellow onion Adds base flavor and sweetness; substitute with shallots for a milder taste.
2 cups cherry tomatoes Bursting with sweetness and acidity; if unavailable, use regular tomatoes.
3 cloves garlic Infuses warmth and depth; minced garlic powder can be used as a quick alternative.
1/2 cup sun-dried tomatoes Provide rich and tangy flavor; can use fresh tomatoes.
2 tablespoons tomato paste Deepens the tomato flavor; use crushed tomatoes if preferred.

2 cans cannellini beans A protein powerhouse; can swap with chickpeas or white beans.
4 cups vegetable broth Serves as savory liquid; low-sodium recommended.
2 tablespoons arrowroot starch Thickens stew; cornstarch can be a substitute.
1 cup vegan cream cheese Adds a creamy touch; can use silken tofu or cashew cream.

2 cups baby greens (arugula or spinach) Offers nutrients and light peppery taste.
1 juice lemon Brightens the stew; lime juice can replace it.
1/4 cup fresh basil Adds fresh herbal notes; substitute with thyme or parsley if desired.

Heat a drizzle of olive oil in a large saucepan over medium heat. Add the chopped small yellow onion and sauté for about 3 minutes until translucent. Then, add halved cherry tomatoes and cook for an additional 5 minutes.
Stir in minced garlic, chopped sun-dried tomatoes, and a tablespoon of tomato paste. Cook for about 1 minute until fragrant.
In a small bowl, whisk arrowroot starch with a splash of vegetable broth until dissolved. Slowly mix into the remaining broth in the saucepan.
Pour the vegetable broth and rinsed cannellini beans into the pan. Bring to a gentle simmer and cook for about 5 minutes.
Stir in vegan cream cheese until it melts. Add baby greens and cook until just wilted. Finish by stirring in fresh lemon juice, salt, and pepper.
Ladle the stew into bowls, garnished with freshly chopped basil. Serve warm, ideally with crusty bread.

Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for up to 3 months.