Vegan Cacciatore

Instructions

1. Step 1

   Heat 1 tbsp (15 ml) olive oil in a Dutch oven over medium heat. Add the sliced mushrooms and ⅜ tsp (2 gr) salt, then cook until browned and their released moisture has evaporated.

   Timer: 8 min (fixed)

   Ingredients used: 500.0 gr Mushroom, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: Dutch oven, wooden spoon

2. Step 2

   Transfer the mushrooms to a bowl. Add the remaining 1 tbsp (15 ml) olive oil, onion, carrots, bell peppers, and ⅜ tsp (2 gr) salt to the Dutch oven; cook over medium heat until the vegetables begin to soften.

   Timer: 7 min (fixed)

   Ingredients used: 2.0 piece Carrot, 15.0 ml Olive Oil, 1.0 piece Onion, 2.0 piece Red Bell Pepper, 2.0 gr Salt

   Cookware: Dutch oven, mixing bowl, wooden spoon

3. Step 3

   Stir in the garlic, tomato paste, oregano, rosemary, and black pepper. Cook over medium heat until the tomato paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 1.0 gr Dried Rosemary, 12.0 gr Garlic, 2.0 gr Ground Black Pepper, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Pour in the red wine and scrape up the browned residue from the bottom. Simmer over medium heat until the wine reduces by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Red Wine

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the crushed tomatoes, vegetable stock, rinsed and drained chickpeas, bay leaves, and remaining ⅜ tsp (2 gr) salt. Return the browned mushrooms, bring to a gentle simmer, then cook uncovered over low heat until the sauce thickens.

   Timer: 25 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 800.0 gr Canned Crushed Tomato, 480.0 gr Chickpea, 2.0 gr Salt, 240.0 ml Vegetable Stock

   Cookware: colander, Dutch oven, mixing bowl, wooden spoon

6. Step 6

   Stir in the olives and simmer over low heat until warmed through.

   Timer: 3 min (fixed)

   Ingredients used: 90.0 gr Olive

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Remove and discard the bay leaves. Fold in the parsley and serve the cacciatore hot.

   Ingredients used: 15.0 gr Flat-Leaf Parsley

   Cookware: Dutch oven, wooden spoon