Vegan Cacciatore

Instructions

1. Step 1

   On the cutting board, use the chef's knife to seed and slice the bell pepper, dice the onion, mince the garlic, and slice the mushroom. Keep the prepared ingredients ready beside the large skillet.

   Cookware: Chef Knife — prep, cutting board — prep

2. Step 2

   Heat the large skillet over medium-high heat, measure in the olive oil, then add the onion and bell pepper. Sauté with the wooden spoon for 6 minutes, stirring occasionally, until softened and lightly colored.

   Timer: 6 min (scalable)

   Ingredients used: 2.0 piece Bell Pepper, 30.0 ml Olive Oil, 180.0 gr Onion

   Cookware: large skillet — medium-high heat, measuring cup — measure, wooden spoon — stir

3. Step 3

   Add the mushroom to the large skillet and sauté with the wooden spoon for 10 minutes over medium-high heat, stirring occasionally. Cook until the mushroom is lightly browned and any released moisture has mostly evaporated.

   Timer: 10 min (scalable)

   Ingredients used: 450.0 gr Mushroom

   Cookware: large skillet — medium-high heat, wooden spoon — stir

4. Step 4

   Add the garlic and cook with the wooden spoon for 1 minute over medium heat, stirring continuously, until fragrant but not browned.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 clove Garlic

   Cookware: large skillet — medium heat, wooden spoon — stir

5. Step 5

   Use the can opener to open the tomato, then add it to the large skillet with the measured vegetable stock, oregano, black pepper, and 3.0 gr of the salt. Bring to a gentle simmer over low heat and cook for 20 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender.

   Timer: 20 min (scalable)

   Ingredients used: 1.5 gr Black Pepper, 2.0 gr Oregano, 3.0 gr Salt, 800.0 gr Tomato, 240.0 ml Vegetable Stock

   Cookware: can opener — open, large skillet — low heat, measuring cup — measure, wooden spoon — stir

6. Step 6

   Taste the finished sauce and stir in the remaining 1.0 gr of salt to complete the adjustment. Remove from the heat when the sauce is savory, thick, and the vegetables are tender.

   Ingredients used: 1.0 gr Salt

   Cookware: large skillet — off heat, wooden spoon — stir