Description
A hearty, creamy vegan stew packed with vegetables, sun-dried tomatoes, and rich coconut milk for a comforting plant-based dinner.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 cup chopped green beans
- 1 cup canned chickpeas, drained and rinsed
- 1/3 cup sun-dried tomatoes, chopped
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 can (13.5 oz) coconut milk
- 2 cups baby spinach
- 1 tbsp lemon juice
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened.
- 2. Stir in garlic, carrots, and celery; cook for 2–3 minutes.
- 3. Add potatoes, green beans, chickpeas, and sun-dried tomatoes.
- 4. Pour in vegetable broth, then add thyme, basil, smoked paprika, salt, and pepper.
- 5. Bring to a simmer, cover, and cook for 15–20 minutes until vegetables are tender.
- 6. Stir in coconut milk and spinach; simmer another 3–5 minutes until spinach wilts.
- 7. Add lemon juice and adjust seasoning to taste.
- 8. Serve warm with crusty bread.
Notes
- For a thicker stew, mash a few potatoes directly in the pot.
- Use unsweetened coconut milk for best flavor.
- Add vegan sausage or white beans for extra protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 7g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan stew, vegetable stew, sun-dried tomato soup, creamy vegan recipe