Vegetarian Cacciatore
Here's how you can make the popular Italian chicken cacciatore recipe - vegan! Try this delicious vegetarian cacciatore that tastes and looks just like the real deal!
Ingredients
- For the “chicken”:
- 100 g textured soy protein slices
- 1 cup vegetable broth
- 1 cup hot water
- ½ tsp salt
- ½ tsp ground pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp chili powder
- ½ tsp coriander
- ½ tsp mustard powder
- 1 tsp brown sugar
- ⅓ tsp cumin powder
- For the cacciatore sauce:
- 1 Tbsp olive oil
- 1 onion sliced
- 6 garlic cloves minced
- 1 yellow bell pepper sliced
- 1 red bell pepper sliced
- 1 large carrot peeled and sliced
- 2 cups mushrooms sliced
- a handful of pitted kalamata olives
- 1 Tbsp chopped basil leaves
- 1 tsp dried oregano
- ½ cup red wine
- 2 cups crushed tomatoes
- 1 Tbsp tomato paste
- ½ tsp chili powder
- salt and pepper to taste
Instructions
- For the vegan "chicken":
- In a medium pot, combine hot water with spices and veggie broth. Soak the TSP slices in this liquid for at least an hour.
- In a nonstick pan, over a medium heat, cook the TSP slices on both sides, 3 to 5 minutes each, until lightly golden. Set them aside.
- Make the cacciatore sauce:
- Heat the olive oil in a large skillet, over medium heat.
- Add the onion and cook it for a few minutes, until translucent. Add the garlic and saute for a few more minutes.
- Add the mushrooms, carrots, bell peppers and cook them for about 10 minutes.
- Add the TSP slices, wine, basil leaves, oregano, and olives. Let them simmer for a few minutes. Stir everything to combine and continue cooking. Add crushed tomatoes, chili powder, salt and pepper and stir in the tomato paste. Cook for 5 minutes, stirring occasionally to incorporate the flavors. Top with some fresh herbs and serve.
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