Vegan Cacciatore
Discover how to make vegan cacciatore with simple ingredients. A hearty, flavorful, and plant-based recipe perfect for weeknight dinners.
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.