A vegan take on the classic cacciatore, featuring meaty chickpeas, hearty mushrooms, sweet sundried tomatoes and a pop of bright orange. —Y
cloves garlic, minced
28 oz can whole tomatoes, crushed with your hands (leave a little texture)
sundried tomatoes, packed, rehydrated in water, drained and sliced into strips
extra-virgin olive oil
In This Recipe
In a large pot, heat 1 tbsp of the olive oil over medium heat. Add the onions, mushrooms and garlic. Continue to cook over medium heat until the vegetables are softened (about 10 minutes). Add a splash of water if the mixture dries out.
Add the remaining ingredients and bring to a boil. Reduce to a simmer, cover and cook on low for 1 hour.
Serve with polenta, brown rice or quinoa, and freshly chopped parsley.