Vegan Cioppino Recipe
Who says seafood gets all the fun? This vegan cioppino brings the rich, briny flavors without a single fish gasping for air. The broth? Deep, savory, and packed with garlic, tomatoes, and bold herbs. Instead of seafood, mushrooms, hearts of palm, and seaweed do the heavy lifting. One bite, and you’ll forget all about shrimp. Grab a spoon, a crusty baguette, and prepare to question why you ever needed fish in the first place. This is indulgence without guilt—because no one had to swim away from this meal.
Vegan Cioppino Recipe
A plant-based take on cioppino, featuring a rich, tomato-based broth with hearty vegetables and umami-packed ingredients.
Ingredients
- 3 tbsp olive oil
- 1 onion diced
- 5 cloves garlic minced
- 1 tsp red pepper flakes
- 1 tsp smoked paprika
- 1 cup mushrooms sliced
- 1 cup hearts of palm chopped
- 1 sheet nori crumbled
- 1 ½ cups white wine
- 4 cups vegetable broth
- 1 can 28 oz crushed tomatoes
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme
- 1 can 15 oz chickpeas (drained)
- ¼ cup fresh parsley chopped
- 1 lemon juiced
Instructions
- Sauté aromatics: Heat olive oil in a pot. Cook onions until soft, then stir in garlic, red pepper flakes, and smoked paprika.
- Build the base: Add mushrooms, hearts of palm, and crumbled nori for that briny, ocean-like depth. Cook for 5 minutes.
- Deglaze with wine: Pour in white wine, scraping up the flavorful bits. Let it reduce for 5 minutes.
- Simmer the broth: Stir in vegetable broth, crushed tomatoes, salt, black pepper, and thyme. Simmer for 25 minutes.
- Finish strong: Stir in chickpeas and lemon juice. Let it cook for 5 minutes, then top with parsley.
- Serve and devour: Ladle into bowls and pair with crusty bread.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
Vitamin & Mineral Content (Per Serving)
- Iron: 25%
- Potassium: 18%
- Calcium: 15%
- Vitamin C: 12%
- Folate: 10%
Flavor-Boosting Tips
- Add a splash of soy sauce for extra umami.
- Use fire-roasted tomatoes for a smokier broth.
- Let the stew sit for an hour before serving for deeper flavor.
- Serve with grilled sourdough for extra crunch.
