Creamy Vegan Tomato Stew
Introduction
Gather ’round, my fellow cooks! Today, we’re diving into a cozy, heartwarming recipe that’s perfect for those chilly evenings when you just want something delicious to sip on while you kick back in your favorite chair. We’re making a creamy white bean and tomato stew that’s not just scrumptious but also filled with wholesome ingredients that make your taste buds dance. Plus, it’s an absolute cinch to whip up—perfect for those of us who sometimes feel like we can’t juggle a spatula and a phone call at the same time. So, let’s roll up our sleeves, and get cooking!
Detailed Ingredients with measures
– 1 tablespoon olive oil
– 1 small yellow onion, diced
– 1 teaspoon garlic, minced (about 2 cloves)
– 1 teaspoon Italian seasoning
– 1/4 teaspoon red pepper flakes
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (15-ounce) can diced tomatoes
– 2 cups vegetable broth
– 1 (15-ounce) can white beans, drained and rinsed
– 1/4 cup raw cashews, soaked in hot water for 15 minutes, then drained
– 2 tablespoons nutritional yeast
– 2 tablespoons lemon juice
– Fresh basil, chopped, for garnish
Prep Time
Start with about 10 minutes. Yes, you got it! That’s just enough time to find that pesky onion hiding at the back of the fridge.
Cook Time, Total Time, Yield
Cooking time is around 25 minutes. So, in about 35 minutes total, you’ll have a steaming pot of goodness. This recipe yields about 4 servings, making it perfect for sharing. Or, hey, let’s be honest, it’s a great excuse to have leftovers for lunch!
Now, let’s get to the fun part—the cooking! First, heat a tablespoon of olive oil in your trusty pot. Add the diced onion and sauté it until it softens—about five minutes, if you can resist sneaking a taste. When that onion is just right, toss in the minced garlic and spices. The smell? Oh, it’s heavenly!
Next, pour in that can of diced tomatoes and your vegetable broth, and let it all simmer. Just imagine that fragrant mixture bubbling away while you sip a glass of… whatever’s closest! (No judgment here!) After 10 minutes, stir in those white beans for extra heartiness and let it simmer a bit longer.
Now here comes the fun part—making the cashew cream! Make sure those nuts are well-soaked; otherwise, you’ll end up with a chunky mess, and nobody wants that, right? Blend that with some nutritional yeast and a splash of lemon juice until it’s as smooth as a jazz tune. Mix it back into your stew and heat it through.
Serve it up and don’t forget the freshly chopped basil on top. It’s all about those gorgeous finishing touches! I promise you’ll feel like a kitchen superstar. So, dig in, savor each spoonful, and remember: messy kitchens are where the magic happens!
Detailed Directions and Instructions
Heat the Olive Oil
In a large pot, drizzle in the olive oil and set the heat to medium. It should start to shimmer a little, which means it’s ready. If you’re like me, you might get a bit distracted and start wondering if you have time to check Instagram. But trust me, focusing on the onions will be worth it!
Sauté the Onion
Now, toss in the diced yellow onion. You’ll want to sauté those bad boys for about 5 minutes. Keep an eye on them—you’re aiming for that nice, soft, translucent look. Feel free to give them a good stir every now and then. If they start to stick, just add a splash more olive oil.
Add Garlic and Spices
Once your onions are perfect, it’s garlic time! Add the minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. This is the moment your kitchen will start smelling like a cozy Italian restaurant. Let them cook together for about a minute, allowing those spicy aromas to envelop you.
Pour in Tomatoes and Broth
Now, pour in the can of diced tomatoes—juice and all—along with the vegetable broth. Stir everything together like you’re making a magical potion. Don’t burn yourself on the bubbling goodness!
Bring to a Simmer
Carefully bring this mixture to a hearty simmer and let it cook for about 10 minutes. This is where the flavors really begin to mingle—kind of like old friends catching up!
Add White Beans
After 10 minutes, it’s time to introduce the white beans. Gently stir them in and let everything simmer for an additional 5 minutes. Look at the colors; isn’t it beautiful?
Make the Cashew Cream
While that’s simmering away, grab your blender. Combine the soaked cashews, nutritional yeast, lemon juice, and about 1/2 cup of the stew broth. Blend until completely smooth and creamy. This step can get messy, so be careful not to splash your favorite shirt!
Stir in Cashew Cream
Pour your dreamy cashew cream back into the pot and give it a stir. Heat through for another 2-3 minutes. If you notice it’s a bit thick, splash in a little more broth until it’s just right.
Taste and Adjust Seasoning
It’s taste-test time! Grab a spoon and see how the flavors are coming together. Adjust the seasoning as needed—add more salt, pepper, or even some extra red pepper flakes if you want to spice things up!
Serve and Garnish
Serve this delightful stew hot, garnished with fresh chopped basil. Don’t be shy about piling it high; it’s all about showing off that vibrant color!
Notes
Ingredient Precision
Feel free to adjust seasonings based on your personal palate. If you like it spicy, go ahead and raise that red pepper flakes amount.
Beans Choices
You can swap white beans for any beans you have on hand—kidney, black, or chickpeas work great too!
Storage Suggestions
This stew keeps well in the fridge for about 4-5 days. Just make sure it’s in an airtight container. Refrigerated leftovers can serve as a quick meal in a pinch!
Get Creative
Don’t hesitate to add in extra veggies like spinach or kale when simmering for added nutrients. The soup is super flexible, just like your yoga practice—but way tastier!
Cook techniques
Sautéing onions
Heating olive oil gently in the pot and then tossing in diced onion is one of those kitchen rituals that can make or break a dish. You want to cook the onion until it’s soft and translucent — not brown, not burnt, just lovingly softened. This usually takes about 5 minutes on medium heat. I gotta admit, sometimes I get impatient and crank the heat too high, and then bam, onion bits stick and blacken. So, slow and steady wins here.
Blooming spices
Adding the garlic, Italian seasoning, red pepper flakes, salt, and pepper right after the onions means you’re waking up those flavors. The trick is not to toss the garlic in too early or too hot, or it’ll get bitter. Just a quick minute to release those lovely aromas into the pot is all you need before adding the liquids.
Simmering for flavor melding
Bringing the diced tomatoes and vegetable broth up to a gentle simmer allows all the flavors to start having a little kitchen party. Ten minutes of simmering is perfect for softening the tomatoes and letting the herbs and spices soak into the broth. I’ve learned the hard way that a rolling boil can break down delicate flavors and even make the broth cloudy — so keep it gentle.
Using soaked cashews for creaminess
Soaking raw cashews in hot water softens them just enough to blend into a silky smooth cream, no dairy needed. Make sure you soak ‘em at least 15 minutes — I once tried skipping this step and ended up with gritty, chunky bits that no one wanted to eat. Adding the nutritional yeast and lemon juice to the blender gives it that cheesy tang and brightness, balancing the savory stew.
Blending part of the stew broth
Using a little bit of the stew’s own broth in the cashew cream blend helps everything come together without it being too thick or thin. Pouring that luscious, creamy goodness back into the pot and heating through for a few minutes finishes the dish with a velvety texture that hugs every spoonful.
Seasoning adjustments at the end
Always taste before serving! Salt and pepper might need a tiny boost to round out the flavors after everything’s combined. And sometimes, a splash more lemon juice can brighten up the whole thing. In my kitchen, this step often saves the day when the stew feels a little flat or shy.
FAQ
Can I use raw cashews without soaking?
Technically yes, but I don’t recommend it. Soaking cashews softens them enough to blend into a creamy texture. If you skip soaking, your cream might be gritty or lumpy, which kinda messes with the mouthfeel.
What if I don’t have nutritional yeast?
You can skip it, but nutritional yeast adds a subtle cheesy, savory note that really amps up the flavor. Without it, the stew will still be tasty but might feel a bit less rich. Sometimes I just add a pinch of smoked paprika or a dash of soy sauce instead.
Can I use other kinds of beans?
Absolutely! White beans are creamy and mild, but cannellini, great northern, or even chickpeas could work. Just keep in mind that different beans might change the texture or flavor slightly.
How spicy is this stew with red pepper flakes?
The 1/4 teaspoon of red pepper flakes adds a gentle warmth—not overpowering, but definitely there. If you’re sensitive to spice, start with less or leave it out altogether. If you like heat, feel free to add a pinch more!
Can I make this stew ahead of time?
Yep! It actually tastes even better the next day once the flavors get to hang out and mingle overnight. Just store it in the fridge and warm gently on the stove, adding a splash of broth if it thickens too much.
What if I don’t have fresh basil for garnish?
No worries! You can skip it or sprinkle some dried Italian herbs instead. Fresh basil is great for that bright, herby pop, but the stew’s flavor stands strong without it.
Conclusion
This creamy white bean stew is not just a dish; it’s a warm embrace in a bowl. The mix of flavors from the sautéed onions and garlic, combined with the rich, hearty tomatoes and the goodness of white beans, makes it a go-to recipe for any chilly evening. And let’s be real, the homemade cashew cream is like a magic potion that takes this stew to the next level. I mean, who knew a handful of soaked cashews could create something so dreamy and luscious? It’s amazing what a bit of blending can do!
Plus, the vibrant fresh basil on top? It’s like the cherry on the sundae. It adds that pop of color and a hint of freshness, making every spoonful feel like a big hug. Seriously, if you’re looking for a way to warm your heart and your belly simultaneously, this stew should definitely be on your list.
And the best part? This stew only gets better after a day in the fridge, so it’s perfect for meal prep or for those nights when you can’t be bothered to cook. You might even find yourself stealing spoonfuls straight from the pot when no one is looking—no judgment here! So gather your ingredients, roll up your sleeves, and dive into this culinary adventure. You won’t regret it!
Hearty Quinoa Salad
Why not use leftover white beans from your stew to whip up a hearty quinoa salad? Toss some cooked quinoa with diced bell peppers, cucumber, and a splash of lemon juice for a refreshing and filling dish. Add feta cheese or avocado for extra creaminess. It’s perfect for lunch and so easy to make!
Vegetable Stir-Fry
With that beautiful vegetable broth in mind, consider a vibrant vegetable stir-fry. Just grab whatever veggies you have in the fridge, toss them in with some soy sauce and a hint of garlic, and you’re golden. Serve it over brown rice or noodles for a quick and satisfying dinner.
Chickpea and Spinach Curry
Using your favorite spices, you can transform pantry staples like chickpeas and spinach into a fragrant curry. Just sauté onions and garlic in coconut oil, add your spices, stir in chickpeas and fresh spinach, and simmer until everything’s cozy. Serve it with rice or naan for an easy, uplifting meal.
Loaded Sweet Potato
If you’re feeling a bit adventurous, how about baked sweet potatoes topped with that leftover cashew cream? Roast the sweet potatoes until perfectly tender, scoop out some of the inside, mix it with a little of the cashew cream, and load it up with black beans, salsa, and avocado. It’s a delicious, nourishing treat!
Simple Tomato Soup
Lastly, for an easy lunch idea, blend leftover diced tomatoes with vegetable broth and seasonings to create a quick tomato soup. Pair it with crusty bread for a classic combo that’ll remind you of cozy cafes. You can even swirl in a bit of leftover cashew cream for that extra touch of gourmet!
So, there you have it! A delightful stew and some fun recipe ideas to keep those cozy vibes going all week long. Happy cooking!
