Description
A creamy, plant-based stew of cannellini beans, tomatoes, and wilted greens finished with vegan cream cheese and fresh basil.
Ingredients
Scale
- 1 small yellow onion, sliced
- 8 oz. cherry tomatoes, halved
- 4 garlic cloves, minced
- 1/4 cup sun-dried tomatoes, chopped
- 1 tablespoon tomato paste
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 1/4 cup vegetable broth
- 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
- 2 cups baby greens (baby arugula or spinach)
- 1/4 cup vegan cream cheese (or coconut cream or cashew cream)
- Salt and pepper, to taste
- 1 small lemon, juiced
- 1/4 cup fresh basil, sliced, to garnish
Instructions
- In a medium saucepan over medium heat, add 1 tablespoon avocado or olive oil and the sliced onion; saut? for 3 minutes.
- Add the halved cherry tomatoes and cook for about 5 minutes, until softened, stirring frequently.
- Add the minced garlic, chopped sun-dried tomatoes, and tomato paste; cook, stirring constantly, for 1 minute, until fragrant and the tomato paste has darkened in color.
- In a small bowl, whisk the arrowroot (or chosen starch) with a splash of the broth, then stir that mixture into the remaining vegetable broth.
- Pour the broth into the pan and add the drained beans; cook at a low simmer for about 5 minutes, until slightly thickened and warmed through.
- Stir in the vegan cream cheese until melted into the stew, then mix in the baby greens and cook until wilted, about 1 minute; stir in the lemon juice.
- Season with salt and pepper to taste and top with sliced fresh basil.
- Serve over rice, quinoa, greens, with toast, or enjoy on its own.
- Prep Time: 10 mins
- Cook Time: 20 mins