"Cacciatore translates to ‘hunter’. But who says the chicken needs to be the one who is hunted? This vegan version is hugely satisfying with an array of fresh vegetables in a swoon-worthy broth. Don’t forget to serve with chunks of Italian crusty bread for the ultimate food pleasure." ~ Nadia
SERVES 4 | 35 MINUTES
- 6 tablespoons olive oil + extra to serve
- 250g button or small mushrooms
- 1/2 medium eggplant, diced
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 carrot, diced
- 1/2 capsicum, sliced
- 1/2 cup vegan dry red wine
- 400g can diced tomatoes
- 400g can butter beans, drained
- 1/2 cup whole black olives
- 1 cup ‘chicken’ style liquid stock (Massel’s is vegan)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- cracked black pepper
- Heat 4 tablespoons of the oil in a large saucepan. Add the mushrooms and eggplant, fry for a few minutes at a high heat, until brown.
- Remove mushrooms and eggplant from the pan and set aside.
- Heat the remaining oil in the saucepan. Lower the heat and add the onions and sauté for several minutes. Add garlic and cook for a further 1 minute.
- Add carrot and capsicum. Fry for 1 minute. Pour in the wine and simmer until wine is completely reduced. Add the tomatoes, olives, beans and stock. Simmer for 5 minutes, stirring occasionally.
- Add the pre-cooked mushrooms, eggplant, parsley, salt and pepper. Simmer for a further 5 minutes. Before serving, drizzle generously with olive oil.
- Serve the cacciatore with crusty bread or serve over pasta, polenta or mashed potatoes.
Nadia’s Vegetable Cacciatore
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Nadia is a cookbook author, recipe creator, presenter and vegan Italian expert. She has been creating vegan recipes since 2001 and loves to share her passion for recreating Italian classics through her blog The Vegan Italian Kitchen and her cookbooks Discovering Vegan Italian and A Vegan Summer in Southern Italy. See all recipes by Nadia