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–+ servings
vegetarian cacciatore recipe

Vegetarian Cacciatore (Vegan)

A vegan take on classic Italian hunter-style cacciatore -- textured soy protein soaked in spiced broth and pan-seared, then simmered with mushrooms, onion, garlic, carrot, yellow and red bell peppers, kalamata olives and red wine in a herby crushed-tomato sauce.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Choose Serving Size 6

Ingredients 

For the “chicken”:

  • 3.5 oz 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 cloves garlic minced
  • 1 yellow bell pepper sliced
  • 1 red bell pepper sliced
  • 1 carrot peeled and sliced
  • 2 cups mushrooms sliced
  • 1 handful pitted kalamata olives
  • 1 Tbsp basil leaves chopped
  • 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 the hot water with the spices and vegetable broth. Soak the textured soy protein slices in this liquid for at least 1 hour, until fully softened and plump.
  • In a nonstick pan over medium heat, cook the soaked slices on both sides, 3 to 5 minutes each, until lightly golden and crisp at the edges. Set them aside.
  • Make the cacciatore sauce:
  • Heat the olive oil in a large skillet over medium heat.
  • Add the onion and cook for a few minutes, until translucent. Add the garlic and saute for a minute more, until fragrant.
  • Add the mushrooms, carrot, and bell peppers and cook for about 10 minutes, until softened and the mushrooms release their moisture.
  • Add the soy protein slices, red wine, basil, oregano, and olives. Let everything simmer for a few minutes, stirring to combine. Stir in the crushed tomatoes, chili powder, salt, pepper, and tomato paste. Cook for about 5 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Top with some fresh herbs and serve.

Notes

Soak the textured soy protein slices for at least 1 hour in the spiced water and vegetable broth, then pan-sear them 3 to 5 minutes per side until lightly golden before adding to the sauce -- this gives the best texture and flavor. To make it alcohol-free, replace the red wine with an extra splash of vegetable broth plus a squeeze of lemon juice or a dash of balsamic vinegar.