One of my favourite recipes when craving something hearty, comforting, and full of flavour is vegan cacciatore. This dish is like a cosy hug served in a bowl. The first time I made it, I was sceptical about whether it could live up to the classic version I grew up eating, but trust me, it’s every bit as delicious — if not better!
Traditionally, cacciatore (“hunter” in Italian) is made with chicken or rabbit. But as someone who loves experimenting with plant-based cooking, I knew I could recreate that rich, savoury experience without animal products.
Why do you love this ingredient?
What I enjoy most about this dish is its simplicity and versatility. It’s a one-pot wonder packed with wholesome veggies and herbs that make your kitchen smell amazing while it cooks.
If you’re looking for a satisfying and healthy meal, vegan cacciatore is a must-try. Whether for a family dinner or meal prepping for the week, it never disappoints.
Ingredients for Vegan Cacciatore
One of the best parts about vegan cacciatore is that it uses simple, everyday ingredients. Chances are, you’ve already got most of these ingredients sitting in your pantry or fridge! Here’s what you’ll need:
Vegetables
- Bell peppers: I love mixing red, yellow, and green for a pop of colour and sweetness.
- Onions: A must for building that deep, savoury base.
- Mushrooms: These add a meaty texture and earthy flavour, making the dish hearty.
- Garlic: Because honestly, is any dish complete without it?
Tomato Base
- Crushed tomatoes: This is the heart of the dish, bringing richness and tang.
- Tomato paste: For an extra punch of tomato flavour.
- Vegetable broth: This helps create a silky, flavorful sauce.
Seasonings
- Dried oregano, basil, and rosemary: These classic Italian herbs make this dish fragrant and delicious.
- Red chilli flakes (optional): If you’re like me and enjoy a little heat, don’t skip this!
- Salt and black pepper: To bring everything together.
Optional Add-Ins
- Olives and capers: I adore the briny kick these add.
- Plant-based protein: Whether it’s tofu, tempeh, or your favourite vegan chicken substitute, it’s a great way to make the dish even heartier.
How to Make Vegan Cacciatore – Step-by-Step Guide
Making vegan cacciatore is easy, and I promise you’ll enjoy every step. Here’s how I do it:
Step 1: Prep Your Ingredients
First things first: chop up all your veggies. Dice the onions, mince the garlic, slice the bell peppers, and quarter the mushrooms. Having everything ready to go makes cooking so much smoother.
Step 2: Sauté the Vegetables
Grab a large skillet or Dutch oven and heat it over medium heat. Add a splash of olive oil and sauté the onions and garlic until they’re fragrant — about 2-3 minutes. Next, add the bell peppers and mushrooms to the mix. Let them cook until soft and the mushrooms release their juices.
Step 3: Build the Sauce
Next, stir in the crushed tomatoes, tomato paste, and vegetable broth. Add your herbs and a pinch of chilli flakes if you’re feeling spicy, and season with salt and pepper. Mix it all and watch the magic happen.
Step 4: Simmer and Thicken
Now for the easiest part: cover the pot, reduce the heat, and let it simmer for 20-30 minutes. This is when the flavours come together. I usually stir it up and then just check on it (and sneak a taste!).
Step 5: Serve and Enjoy
The sauce is ready to serve once the sauce has thickened and the vegetables are tender. I love pairing it with pasta, rice, or a thick slice of crusty bread to soak up all that delicious sauce. Trust me, you’ll want to lick the plate clean.
Serving and Suggestions
When it comes to serving vegan cacciatore, the possibilities are endless. Here are some of my favourite ways to enjoy this dish:
- Over Pasta: Classic and comforting; serve the cacciatore over your favourite pasta. I love using tagliatelle or penne because they hold the sauce so well.
- With Rice: If you’re in the mood for something gluten-free, steamed rice is an excellent option. Brown rice adds a nutty flavour that pairs beautifully with the tomato-based sauce.
- With Crusty Bread: There’s nothing better than a thick slice of crusty bread to mop up all that flavorful sauce. Trust me, it’s worth it.
- On Polenta: Creamy polenta makes for a comforting and unique base. It’s perfect if you’re looking to switch things up.
- As a Side Dish, Pair it with a simple green salad or roasted vegetables for a well-rounded meal.
Tips for the Best Vegan Cacciatore
Over the years, I’ve learned a few tricks to make this dish unforgettable. Here are my top tips:
1. Use Fresh Ingredients
Whenever possible, go for fresh veggies and herbs. They make a world of difference in flavour. If you can access fresh basil, sprinkle some before serving — it’s a game-changer.
2. Experiment with Proteins
Adding plant-based proteins like tofu, tempeh, or chickpeas can fill the dish more. I once marinated tofu in soy sauce and herbs before adding it to the pot, and it was a total hit.
3. Adjust Seasonings to Your Taste
Don’t be afraid to play around with the flavours. Want more garlic? Go for it! Craving a spicier kick? Add extra chilli flakes. This recipe is super forgiving, so make it your own.
4. Make It a One-Pot Meal
If you like me and love simplifying cleanup, add grains like quinoa or barley directly to the pot. They’ll cook in the sauce, soaking up all the delicious flavours.
Frequently Asked Questions About Vegan Cacciatore
Can I Make This Dish Gluten-Free?
Absolutely! The recipe itself is naturally gluten-free. Make sure any added proteins or sides, like pasta, are gluten-free.
What Protein Options Can I Add to Vegan Cacciatore?
There are so many great options! My personal favorites are tofu, tempeh, and chickpeas. They’re hearty and satisfying and soak up the sauce beautifully.
How Do I Store and Reheat Leftovers?
This dish stores like a dream. Feel free to leave a comment below or share your photos on social media! When reheating, I add a splash of vegetable broth to bring back the saucy goodness.
Can I Make Vegan Cacciatore in a Slow Cooker?
Yes, and it’s so easy! Just sauté the veggies first, then throw everything into the slow cooker. Simmer on low heat for 6 to 8 hours, or on high for 3 to 4 hours.
Your kitchen will smell incredible all day long.
Conclusion : Vegan Cacciatore
Now that I’ve shared my love for vegan cacciatore, it’s your turn to try it! Grab your ingredients, fire up your stove, and get ready to enjoy a dish that’s as comforting as it is delicious. Don’t forget to experiment and make it your own. And hey, if you try this recipe, let me know how it turns out in the comments below — I’d love to hear from you!
Read More Recipes
Vegan Cacciatore
Ingredients
Vegetables:
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 2 cups mushrooms quartered
Tomato Base:
- 1 can 14 oz crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red chili flakes optional
- Salt and pepper to taste
Optional Add-Ins:
- 1/4 cup olives green or black, sliced
- 2 tablespoons capers
- 1 cup plant-based protein tofu, tempeh, or chickpeas
Instructions
- Dice the onion, mince the garlic, slice the bell peppers, and quarter the mushrooms.
- Warm the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic to the pan, sautéing for 2-3 minutes until they become fragrant.
- Add the bell peppers and mushrooms. Cook until softened and the mushrooms release their juices, about 5-7 minutes.
- Stir in the crushed tomatoes, tomato paste, and vegetable broth. Add the oregano, basil, rosemary, and chili flakes if using. Season with salt and pepper.
- Reduce the heat to low, cover, and simmer for 20-30 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- If using olives, capers, or plant-based protein, stir them in during the last 5 minutes of cooking.
- Pair the cacciatore with pasta, rice, crusty bread, or creamy polenta. Garnish with fresh basil if desired.
Notes
- For a gluten-free option, serve with gluten-free pasta or rice.
- Adjust the seasonings to taste; more garlic or chili flakes can enhance the flavor.
- This dish can be made ahead and tastes even better the next day.
- Preserve the freshness of your leftovers by storing them in an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months to enjoy later.