Ingredients
Vegetables
- 1 small yellow onion, sliced
- 8 oz. cherry tomatoes, halved
- 4 garlic cloves, minced
- ¼ cup sun-dried tomatoes, chopped
- 2 cups baby greens (baby arugula or spinach)
Pantry Items
- 1 tablespoon tomato paste
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1¼ cup vegetable broth
- 1 tablespoon arrowroot starch (or tapioca starch or cornstarch)
- Salt and pepper, to taste
Other Ingredients
- 1 tablespoon avocado or olive oil
- ¼ cup vegan cream cheese (or coconut cream or cashew cream)
- 1 small lemon, juiced
- ¼ cup fresh basil, sliced (for garnish)
Instructions
- Sauté the Onion and Tomatoes: In a medium saucepan over medium heat, heat 1 tablespoon of avocado or olive oil. Add the sliced onion and sauté for 3 minutes until it softens. Add the halved cherry tomatoes and cook for about 5 more minutes, stirring frequently, until the tomatoes soften.
- Add Aromatics and Tomato Paste: Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook, stirring constantly, for 1 minute or until fragrant and the tomato paste darkens slightly in color.
- Prepare Thickening Mixture: In a small bowl, whisk the arrowroot starch with a splash of vegetable broth until smooth. Then add this mixture to the remaining vegetable broth, stirring to combine.
- Simmer the Beans: Pour the broth mixture into the saucepan with the vegetables. Add the drained cannellini beans and reduce the heat to a low simmer. Cook for 5 minutes, stirring occasionally, until the stew thickens slightly and the beans are warmed through.
- Add Creaminess and Greens: Stir in the vegan cream cheese until it melts and incorporates into the stew. Add the baby greens and cook for about 1 minute until they wilt. Stir in the freshly squeezed lemon juice, then season with salt and pepper to taste.
- Garnish and Serve: Remove from heat and garnish with sliced fresh basil. Serve the creamy stew alone or over rice, quinoa, greens, or with toast as desired.
Notes
- You can substitute vegan cream cheese with coconut cream or cashew cream for different creamy flavors.
- This stew pairs well with grains like rice or quinoa, or can be enjoyed on its own as a hearty meal.
- Adjust salt and pepper based on personal taste and dietary needs.
- Arrowroot starch acts as a natural thickener, but cornstarch or tapioca starch can also be used.
- For added protein, consider adding more beans or your favorite plant-based protein.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
