Vegan Chicken Cacciatore Stew
Vegan Chicken Cacciatore Stew
There are certain dishes that I can remember from my childhood, Chicken Cacciatore from this little Italian restaurant is one of them. It was a dish I often ordered fearing that if I strayed to another I’d miss out on all those familiar flavors that I loved. It wasn’t until recently that I thought of veganizing it. This recipe takes over and transforms the familiar veganized Chicken Cacciatore into a delicious and hearty stew. It’s easy to make and has all of those great flavors wrapped up in a comforting bowl.
Serves 4-6
Ingredients
8oz (227 g) of Soy Curls (can sub any non breaded vegan chicken)
1 tsp (5g) Poultry Seasoning
1 tsp (5g) or 1 cube of Vegan Chicken Broth Seasoning
1 small (250 g) Onion chopped
4 cloves Garlic minced
1 small (112 g) Green Bell Pepper chopped
28 oz (794 g) Diced Tomatoes
15 oz (425 ml) Tomato Sauce
8 oz (227 g) White Mushrooms, sliced
2 tsp (10ml) Neutral Oil or Spray
1/2 cup Green Olives, halved
1/2 tsp Red Chili Flakes
1 tsp (5g) Thyme, chopped
1 tsp (5g) Oregano, chopped
1 tsp (5g) Basil, chopped
Salt & Pepper to taste
Serve with:
Vegan Parmesan
Crusted Bread
a side of Buttered Rice
Directions
1. Rehydrate the soy curls by adding them to a bowl along with 1/2 tsp of poultry seasoning and cover with hot water. Allow them soak for 30 minutes to 1 hour or until rehydrated.
2. Drain the excess liquid from the bowl and pan fry the soy curls in a shallow pan with either 2 tsp of oil or oil spray. Cook flipping occasionally until they are browned on both sides. Season with salt, pepper and 1/2 tsp poultry seasoning while cooking. Set aside.
3. Cook the onion and green pepper on medium heat until the onions become translucent, about 4-6 minutes. Add in the mushrooms and continue cooking until the mushrooms begin to break down, about 4-5 minutes.
4. Add in the vegan chicken seasoning, garlic, red chili flakes, basil, thyme and oregano and continue cooking until the garlic is fragrant. About 2 minutes.
5. Add in the olives, tomatoes and tomato sauce and mix well. Scrap up any bits that have formed on the bottom of the pot. Allow the mixture to simmer on low heat for 15 minutes.
6. Add in the cooked soy curls and cover the pot. Simmer on low heat for 20- 25 minutes until heated through. Check for seasoning (salt & pepper) and adjust if necessary.
7. Serve with a nice crusted bread or aa side of buttered rice.
