Vegan chicken-less Cacciatore 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.
Ingredients
- 3 tbsp Olive Oil
- 4 Portobello Mushrooms
- 3 Red Bell Peppers
- 1 Yellow Onion diced
- 4 cloves Garlic finely chopped
- 10-12 Green Olives pits removed
- 2 tsp Dried Rosemary
- 1 tsp Dried Oregano
- 1 handful Fresh Basil chopped
- 4 tbsp Balsamic Vinegar
- 2 14oz cans Crushed Tomatoes or fire-roasted tomatoes
- 2 tbsp Tomato Paste
- ½ tsp Salt
- ½ tsp Ground Black Pepper
Instructions
- 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.
- Serve with roasted potatoes or creamy polenta and top with chopped basil. Enjoy.
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.