Vegan cacciatore
April 25, 2019
Edit
Cacciatore has gone vegan! Perfect for entertaining or midweek feeding, everyone will be licking their plates clean.
INGREDIENTS
2 tablespoons extra virgin olive oil
3 zucchini, cut into batons
1 brown onion, sliced
1 red capsicum, deseeded, sliced
3 garlic cloves, sliced
80ml (1/3 cup) vegan red wine (see notes)
400g can finely chopped tomato
250ml (1 cup) vegan chicken-style or vegetable stock
2 fresh bay leaves
85g (1/2 cup) mixed pitted olives
1 cup fresh basil leaves
Cooked penne, to serve
METHOD
INGREDIENTS
2 tablespoons extra virgin olive oil
3 zucchini, cut into batons
1 brown onion, sliced
1 red capsicum, deseeded, sliced
3 garlic cloves, sliced
80ml (1/3 cup) vegan red wine (see notes)
400g can finely chopped tomato
250ml (1 cup) vegan chicken-style or vegetable stock
2 fresh bay leaves
85g (1/2 cup) mixed pitted olives
1 cup fresh basil leaves
Cooked penne, to serve
METHOD
- Preheat oven to 200C/180C fan forced. Heat the oil in a large ovenproof frying pan over high heat. Add the zucchini. Cook, turning, for 3 minutes or until golden. Transfer to a plate.
- Add the onion, capsicum and garlic to the frying pan. Reduce heat to medium-low. Cook, stirring occasionally, for 15 minutes or until soft. Add the wine. Cook for 2 minutes or until reduced. Stir in the tomato, stock and bay leaves. Return the zucchini to the pan.
- Transfer the frying pan, uncovered, to the oven and bake for 30 minutes or until the mixture has thickened slightly. Season. Stir through the olives and ½ cup basil. Serve with penne and the remaining basil.