King Oyster Vegan Cioppino
In this vegan take on a classic seafood dish, the nutty texture of chickpeas and the meaty flesh of king oyster mushrooms add bulk to a savory broth, fragrant with fennel, lemon juice, and plenty of fresh herbs.
Instead of the traditional medley of seafood, our vegan cioppino gets its punchy flavor from a broth infused with fennel, white wine, lemon juice, and plenty of fresh herbs. King oyster mushrooms lend their meaty texture to the stew so you have plenty of plant-based goodness to sink your teeth into. Sweet cherry tomatoes get deliciously tender as everything simmers and add bursts of fragrant flavor with every bite. Chickpeas offer extra heft, while a garnish of celery and fennel leaves tie it all together with a delicious herbal finish. Sop up the broth with crusty whole wheat bread, and you’re in business!
Tip: If using white wine in this stew, the alcohol will cook off, leaving its flavor notes behind. You can just as easily use broth in its place.
INGREDIENTS
- 1 lb. fresh king oyster mushrooms and/or regular oyster mushrooms, cut into 1-inch pieces
- 1 cup chopped onion
- 1 cup chopped celery (leaves reserved for garnish)
- 1 bulb fennel, cored and thinly sliced (fronds reserved for garnish)
- 6 medium cloves garlic, minced
- 1 cup low-sodium vegetable broth
- ¼ cup white wine or low-sodium vegetable broth
- 2 cups cherry tomatoes, halved
- 1 tablespoon reduced-sodium seafood seasoning (such as Old Bay)
- 3 15-oz. cans no-salt-added chickpeas, undrained
- 1 14.5-oz. can no-salt-added diced fire-roasted tomatoes
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 1 tablespoon lemon juice
- Freshly ground black pepper, to taste
- 4 slices whole grain baguette, toasted
- Lemon wedges
INSTRUCTIONS
- Heat an extra-large nonstick skillet over medium-high. Add mushrooms; cook 4 to 5 minutes, stirring occasionally, until mushrooms are lightly browned. Remove from heat.
- In a 5- to 6-quart Dutch oven cook onion, celery, fennel, and garlic over medium 5 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add wine; cook 4 minutes or until wine has evaporated. Add the remaining broth, the cherry tomatoes, and seafood seasoning. Bring to boiling; reduce heat. Cook, uncovered, over medium 5 minutes or until tomatoes are starting to break down. Add chickpeas, undrained fire-roasted tomatoes, thyme, bay leaf, and browned mushrooms. Bring to boiling; reduce heat to medium- low. Simmer, uncovered, 20 minutes to blend flavors.
- Remove bay leaf. Stir in lemon juice. Season with pepper. Serve with toasted baguette slices and lemon wedges. Garnish with celery leaves and/or fennel fronds.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/favorite-chickpea-recipes/
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