In a medium Dutch oven, heat a drizzle of extra virgin olive oil over medium-high heat until shimmering. Add the chopped onions and minced garlic, then sauté for about 2-3 minutes until the onions become translucent.

Incorporate the diced celery and chopped carrots into the pot. Stir and let them sauté for an additional 2 minutes.

Stir in the On Everything All-Purpose Blend, smoked paprika, and sea salt, followed by the tomato paste. Mix until well-coated.

Sprinkle the organic all-purpose flour over the mixture and stir thoroughly. This will help thicken the stew.

Gradually pour in the organic vegetable stock while continuously stirring to avoid lumps. Allow it to simmer until it starts to thicken, about 3-5 minutes.

Add in the tomato sauce, organic white beans, diced sweet potatoes, and thyme sprigs. Stir everything together.

Reduce the heat to low and let the stew simmer for 20-25 minutes, stirring occasionally until the sweet potatoes are tender.

Serve warm in bowls, perfect on its own or with sides like vegan cornbread, brown rice, or quinoa.