Vegan chicken-less Cacciatore recipe

Jump to Recipe Print Recipe

This easy vegan chicken-less Cacciatore recipe features bold flavors with braised portobello mushrooms in a saucy savory rich and rustic tomato sauce. Make it in a pan or an instant pot and get ready for a super tasty, super easy vegan dinner that everyone in the family will enjoy.

Jump to Recipe

My easy vegan cacciatore dinner features vibrant colors, bold flavors, and delicious meaty textures thanks to the mushrooms, tomatoes and seasonings. This is my vegan version of the classic Italian comfort food. Delicious? Yes! Easy to make? Definitely. A family friendly recipe? Oh, yes.

This easy plant-based cacciatore recipe is rustic, savory and deliciously luscious, and silky. The deep rich tomato sauce is the perfect match for the meaty mushrooms. Pile all the cacciatore goodness on top of creamy risotto or spaghetti noodles, or serve with a side of golden roasted potatoes or even piled high over creamy polenta. There are so many serving options and they’re all delicious.

In this blog post

What is Cacciatore?

Ingredients to make simple plant based cacciatore

How to make cacciatore

Easy way to make cacciatore in an instant pot

What to serve with vegan cacciatore

FAQs – all your vegan cacciatore questions answered

What is cacciatore?

Cacciatore literally means hunter in Italian. Alla cacciatore means hunter-style meal which refers to a stew typically featuring rabbit or chicken, onions, peppers, tomatoes, and wine or vinegar.

In my vegan cacciatore recipe, I use portobello mushrooms as the “meat” base, plus all the traditional vegetables, and vinegar.

What we’re working with today to make the best plant-based cacciatore recipe

This vegan cacciatore is easy to make and only requires simple easy-to-get ingredients. Let’s take a look at what you need.

Ingredients to make this vegan simple cacciatore recipe

Portobello mushrooms – the meaty portobello mushrooms are the stars of this dish. The mushrooms give the meal lots of rich umami flavor and meaty textures. Roasted at high heat before the sauce is added, they become golden brown on top and irresistibly tasty.

Bell peppers – we are using red bell peppers to add a little spice and a whole lot of flavor to this dish. If you don’t have fresh bell peppers you can substitute them with canned roasted peppers.

Olives – you can use green olives or black olives as you prefer. The olives give depth and a punch of Mediterranean flavor that’s mouthwateringly tasty.

Tomato sauce – you can use canned crushed tomatoes or passata to make the rich rustic sauce. For extra flavor and a smoky hint to the sauce, you can use fire-roasted tomatoes.

Onions and garlic – this can be yellow onions, white onions, red onions, or leeks. Chopped, diced, or sliced the onions add depth and a light acidic punch to the sauce.

Spices – rosemary, oregano, salt, and pepper. These basic spices add so much depth and flavor to the dish. Be generous when seasoning because this tasty recipe should feature bold flavors.

Fresh basil – fresh basil takes this sauce from great to absolutely irresistible. With fragrant hints of the Mediterranean, it gives the sauce that little extra. Yum.

How to make easy vegan chicken-less cacciatore in a pan

Heat olive oil in a large Sauté pan and place the portobello mushrooms on the pan with the smooth side down. Sear the mushrooms until they are golden brown then flip them over. Season with salt, pepper, and rosemary. Add the diced onions and Sauté until they are softened. Add the garlic and the remaining seasoning.

Now, add the peppers and olives and drizzle balsamic vinegar on top. Add the canned tomatoes and tomato paste to the pan and combine everything.

Reduce the heat to low and leave the dish to simmer for 20 minutes.

Easy way to make vegan cacciatore in an instant pot

This is the kind of easy instant pot recipe where you sauté the mushrooms and onions first, then just dump in the rest of the ingredients and let the instant pot do its thing. Easy, nutritious, vibrant, and delicious. Let’s break it down step by step.

How to make vegan cacciatore in an instant pot

Turn on the sauté function on the Instant Pot. Add oil, and sauté the portobello mushrooms for a few minutes on each side. Season with salt, pepper, and rosemary. Now add the onion and let them Sauté for a few minutes before adding the garlic. Sauté until the onions are softened.

Add all the remaining ingredients to the instant pot. Cook on high pressure for 15 minutes. Release the pressure.

Taste test the sauce and add more seasoning if needed.

Serve with roasted potatoes or creamy polenta and top with chopped basil. Enjoy.

What to serve with vegan cacciatore

You can serve this easy vegan cacciatore as is with a side of garlic bread or my easy 1-hour focaccia. The deeply flavored tomato sauce works well with just about anything. Here are my top 5 sides to serve with cacciatore:

Top 5 low-calorie sides to serve with cacciatore

Zucchini noodles
Cauliflower purée
Cauliflower rice
Angel rice noodles
Steamed vegetables

Frequently asked questions about vegan cacciatore

Can I freeze this cacciatore?

Yes. This easy vegan cacciatore recipe is a great meal prep dinner because it’s freezer friendly. If cooking directly from the freezer, you’ll need to cook it for an additional 10 or so minutes.

What is a cacciatore sauce made of?

Cacciatore sauce is typically made of tomatoes, bell peppers, onions, garlic, rosemary, and oregano, and topped with basil.

How long will vegan cacciatore keep?

Store any leftover cacciatore in a clean container in the refrigerator for 3-4 days. You can also freeze this plant-based mushroom cacciatore in a freezer bag or freezer-safe container for up to 3 months.

What goes well with cacciatore?

Creamy Polenta.
Risotto Milanese– The most traditional side to serve with cacciatore. It’s delicious and always a crowd favorite.
Mashed potatoes.
White or Brown rice.
Crispy roasted potatoes or boiled, buttered potatoes.
Spaghetti noodles or rice noodles

My sauce is too thin. How can I thicken the cacciatore sauce?

You can whisk in a tapioca slurry. Unlike cornstarch, tapioca doesn’t leave a taste so it’s much easier to use. Simply whisk together 2 tablespoons of water with 2-3 teaspoons of tapioca. Stir the tapioca mixture into the sauce a little at a time until the sauce has the desired consistency.