Heat up a large sauté pan to medium heat and add in your oil.
Add the onion with a pinch of salt and sauté until translucent.
Stir in the garlic and sauté until fragrant, then add the sun-dried tomatoes and continue to sauté for a minute.
Add the paprika, basil and canned tomatoes and stir well.
To the pan, add in the white beans, tahini, balsamic vinegar and broth. Once combined well, bring to a low simmer and allow to cook for about 8 – 10 minutes, stirring on occasion and adjust salt and pepper to taste.
As the skillet simmers, make the garlic bread. Start by combining the butter, garlic, herbs and a pinch of salt and set aside.
Cut your bread in half, and spread the mixture over each slice of bread generously. Top with a sprinkle of vegan cheese and place in a toaster oven to toast for 5 minutes or until golden and the cheese begins to melt.
Serve the stew with the fresh garlic bread and enjoy.