Vegan Tomato White Bean Stew
Try this creamy vegan tomato white bean stew—a gluten-free, comfort-food recipe packed with protein. Ready in 20 minutes for busy families!
There’s something magical about a warm, comforting bowl of stew on a chilly evening, especially when it’s as effortless to make as this vegan tomato white bean stew. I created this recipe on a Tuesday night when I had random ingredients in my pantry and absolutely zero inspiration—and somehow it became one of my family’s most-requested dinners.
The beauty of a vegetarian stew with tomatoes is that it feels indulgent and nourishing without any fuss. You’re simmering together tender white beans, bursts of fresh cherry tomatoes, and a vegan cream that makes everything taste like pure comfort. Best part? This bean stew recipe vegetarian-friendly comes together in about 20 minutes, making it perfect for weeknight dinners when time is tight.
Whether you’re exploring vegan lentil stew with tomatoes alternatives or you’re already committed to plant-based eating, this stew proves that gluten-free comfort food doesn’t have to be complicated. It’s cozy, it’s nourishing, and honestly, it’s going to become a go-to in your kitchen.
Table of Contents
Easy Vegan Tomato White Bean Stew
Equipment
- Medium saucepan
- Small bowl
- Whisk
- Wooden spoon
Ingredients
Base & Aromatics
- 1 tablespoon Avocado or olive oil
- 1 small Yellow onion, sliced
- 8 oz Cherry tomatoes, halved
- 4 cloves Garlic cloves, minced
Tomato Base
- 0.25 cup Sun-dried tomatoes, chopped
- 1 tablespoon Tomato paste
Beans & Broth
- 1 15 oz can Cannellini beans (or white beans of choice) drained and rinsed
- 1.25 cup Vegetable broth
- 1 tablespoon Arrowroot starch, tapioca starch, or cornstarch for thickening
Finishing Touches
- 2 cups Baby greens (arugula or spinach)
- 0.25 cup Vegan cream cheese or coconut cream or cashew cream
- 1 small Fresh lemon, juiced
- 0.25 cup Fresh basil, sliced for garnish
- to taste Salt and pepper
Instructions
- Heat a medium saucepan over medium heat and add 1 tablespoon of avocado or olive oil. Slice your onion and add it to the pan, letting it soften for about 3 minutes until it becomes fragrant and translucent. The kitchen will smell absolutely amazing at this point—trust the process!
- Add your halved cherry tomatoes to the pan and cook for another 5 minutes, stirring frequently as they soften and begin releasing their juices. You’ll notice the tomatoes start to break down and create a luscious base—this is exactly what you’re going for in your vegetarian stew with tomatoes.
- Stir in your minced garlic, chopped sun-dried tomatoes, and tomato paste, cooking constantly for about 1 minute. Watch as the tomato paste darkens slightly in color and the whole mixture becomes gorgeously fragrant—that’s when you know the flavors are really activating.
- In a small bowl, whisk your arrowroot starch (or tapioca or cornstarch) with a splash of vegetable broth until smooth. Pour this mixture into the rest of your vegetable broth, then add both to the pan along with your drained beans. Let everything simmer gently for about 5 minutes until the liquid thickens slightly and everything is warmed through.
- Stir in your vegan cream cheese and let it melt into the stew, which should take about 1-2 minutes of gentle stirring. Add your baby greens and cook just until wilted—about 1 minute. Finish with fresh lemon juice, taste for salt and pepper, and top generously with fresh basil slices.
Notes
Ingredients For Vegan Tomato White Bean Stew
| Ingredient | Amount |
|---|---|
| Avocado or olive oil | 1 tablespoon |
| Yellow onion, sliced | 1 small |
| Cherry tomatoes, halved | 8 oz |
| Garlic cloves, minced | 4 cloves |
| Sun-dried tomatoes, chopped | ¼ cup |
| Tomato paste | 1 tablespoon |
| Cannellini beans (or white beans of choice), drained and rinsed | 1 (15 oz) can |
| Vegetable broth | 1¼ cup |
| Arrowroot starch, tapioca starch, or cornstarch | 1 tablespoon |
| Baby greens (arugula or spinach) | 2 cups |
| Vegan cream cheese (or coconut/cashew cream) | ¼ cup |
| Salt and pepper | To taste |
| Fresh lemon juice | 1 small lemon |
| Fresh basil, sliced | ¼ cup (for garnish) |
Instructions For Vegan Tomato White Bean Stew
Step 1: Sauté Your Aromatics
Heat a medium saucepan over medium heat and add 1 tablespoon of avocado or olive oil. Slice your onion and add it to the pan, letting it soften for about 3 minutes until it becomes fragrant and translucent. The kitchen will smell absolutely amazing at this point—trust the process!
Step 2: Build Flavor with Tomatoes
Add your halved cherry tomatoes to the pan and cook for another 5 minutes, stirring frequently as they soften and begin releasing their juices. You’ll notice the tomatoes start to break down and create a luscious base—this is exactly what you’re going for in your vegetarian stew with tomatoes.
Step 3: Add the Aromatic Paste
Stir in your minced garlic, chopped sun-dried tomatoes, and tomato paste, cooking constantly for about 1 minute. Watch as the tomato paste darkens slightly in color and the whole mixture becomes gorgeously fragrant—that’s when you know the flavors are really activating.
Step 4: Thicken and Simmer
In a small bowl, whisk your arrowroot starch (or tapioca or cornstarch) with a splash of vegetable broth until smooth. Pour this mixture into the rest of your vegetable broth, then add both to the pan along with your drained beans. Let everything simmer gently for about 5 minutes until the liquid thickens slightly and everything is warmed through.
Step 5: Finish with Creaminess
Stir in your vegan cream cheese and let it melt into the stew, which should take about 1-2 minutes of gentle stirring. Add your baby greens and cook just until wilted—about 1 minute. Finish with fresh lemon juice, taste for salt and pepper, and top generously with fresh basil slices.
Substitutions & Dietary Swaps
Replacing the Vegan Cream
Not a vegan cream cheese fan? Coconut cream gives you that same luscious richness, or try cashew cream if you want something extra luxurious. You can also use a splash of oat milk mixed with a bit of nutritional yeast for a lighter option that still adds creaminess to your bean stew recipe vegetarian style.
Switching Up Your Beans
White beans are classic, but great northern beans, cannellini beans, or even navy beans work beautifully in this vegan tomato white bean stew. Any small-to-medium white bean will work—this recipe is very forgiving with different varieties.
Adding Protein Boost
Want to make this even heartier? Stir in cooked lentils, chickpeas, or even some crumbled tofu for extra protein and substance. This transforms your vegetarian stew with tomatoes into an even more satisfying meal for growing families.
Swapping the Greens
If baby arugula or spinach isn’t your thing, try kale (just tear it and add a minute earlier), Swiss chard, or even finely chopped broccoli. The idea is to add something fresh and green at the end, so pick whatever you love.
Ready to explore more gluten-free dinner ideas? Check out our complete collection of vegan and vegetarian dinner recipes for more inspiration. For side dishes that pair beautifully with stew, try our easy 5-ingredient flatbread recipe. And if you’re craving something sweet after dinner, our indulgent chocolate nut bar collection has you covered.
Troubleshooting Tips For Vegan Tomato White Bean Stew
My Stew Is Too Thin
If your vegan lentil stew with tomatoes isn’t as thick as you’d like, make a quick slurry by mixing a tablespoon of cornstarch or arrowroot with 2-3 tablespoons of cold water and stir it in while simmering. Let it cook for another minute or two until you reach your desired thickness.
The Vegan Cream Cheese Won’t Melt Smoothly
Make sure your stew is warm (not boiling) when you add the vegan cream cheese, and stir constantly as it melts. If it still looks chunky, use an immersion blender to smooth things out, which also gives your bean stew recipe vegetarian-style a silkier consistency.
My Greens Are Disappearing
If your baby greens are cooking down too much, add them at the very last second before serving. This keeps them bright, fresh-tasting, and visible in your gorgeous vegan tomato white bean stew.
The Flavors Feel Flat
Taste as you go and don’t be shy with the salt and lemon juice at the end—both are absolute flavor amplifiers. A squeeze of fresh lemon and a good pinch of sea salt make all the difference in transforming good stew into absolutely delicious stew.
Storage & Meal Prep
Storing Your Stew
This vegetarian stew with tomatoes keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen after a day or two, making it perfect for batch cooking if you’ve got time over the weekend.
Freezing for Later
You can freeze this vegan tomato white bean stew for up to 3 months in a freezer-safe container. Just leave a bit of headspace at the top, and thaw it overnight in the fridge before reheating gently on the stovetop. It thaws and reheats beautifully without any texture changes.
Serving Suggestions & Pairings
Serve your vegan tomato white bean stew over fluffy white rice, protein-packed quinoa, or a bed of fresh greens for a light option. You can also ladle it into bowls and serve alongside crusty gluten-free bread for soaking up every last drop of that delicious broth.
Man, oh man, this stew is also stunning served cold as a hearty salad during summer gatherings or holiday potlucks. The fresh basil garnish and bright lemon juice make it taste fresh and vibrant even when chilled—perfect for outdoor entertaining.
Variations For Bean Stew Recipes Vegetarian
Kid-Friendly Version
If your crew doesn’t love sun-dried tomatoes, skip them and just use extra cherry tomatoes instead. You can also blend a portion of the cooked stew to make it slightly creamier and more appealing to younger palates who might be texture-sensitive.
Extra Veggie Boost
Well, you can absolutely pile more vegetables into this bean stew recipe vegetarian style without changing the basic formula. Try adding diced zucchini, bell peppers, carrots, or even mushrooms alongside the onion—just add a couple extra minutes to the simmering time.
Spicy Kick for Heat Lovers
Add a pinch of red pepper flakes or a fresh diced jalapeño when you’re sautéing your onions. This takes your vegetarian stew with tomatoes from cozy to craveable-with-a-kick, which honestly makes it even more interesting.
Heartier Thanksgiving Version
Add some white beans and this stew becomes the perfect vegan side dish for holiday tables. Garnish with pomegranate seeds and fresh herbs for an elegant, nourishing dish that fits right into any celebration.
FAQs About Vegan Tomato White Bean Stew
Can I make this vegan tomato white bean stew in a slow cooker?
Absolutely! Sauté your onion and tomatoes on the stovetop first, then transfer everything to a slow cooker with the beans and broth. Cook on low for 4-6 hours or high for 2-3 hours, adding the vegan cream and greens at the very end.
How do I know when my stew is properly thickened?
The consistency should be thicker than broth but still pourable—like a hearty vegetable soup. If you prefer a chunkier consistency, just simmer longer. If you like it brothier, add more vegetable broth at the end.
What if I don’t have vegan cream cheese on hand?
You can absolutely skip it entirely, or use full-fat coconut milk, cashew cream, or even silken tofu blended smooth. The stew will taste fantastic regardless—the vegan cream just adds richness.
Can I prep this bean stew recipe vegetarian style ahead of time?
Yes! Make everything except the cream cheese, greens, and basil up to 2 days ahead. Reheat gently and add the final three components fresh when you’re ready to serve for the best flavor and texture.
Why do you recommend arrowroot over cornstarch?
Arrowroot creates a silkier thickening texture, but cornstarch works just fine if that’s what you have. Both create a beautiful, glossy finish without making your vegan lentil stew with tomatoes taste starchy.
Best way to reheat frozen stew without losing quality?
Thaw overnight in the fridge, then reheat gently over medium-low heat on the stovetop, stirring occasionally. You can also reheat in a covered pot in the oven at 350°F for about 20-30 minutes—this gentler method preserves the best texture.
Wrapping It Up
This vegan tomato white bean stew is proof that plant-based comfort food can be simple, elegant, and absolutely delicious. Whether you’re cooking for a family with mixed dietary preferences or you’re fully vegan, this vegetarian stew with tomatoes delivers warmth, nourishment, and flavor in one beautiful bowl.
The best part? Once you master this base recipe, you’ve got endless possibilities for customization. Add your favorite vegetables, swap the beans, play with the herbs—make it entirely your own and enjoy the magic of home cooking that doesn’t feel like work.
Happy cooking, friend—you’ve absolutely got this!
