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.