Eosinophilic Esophagitis Friendly Vegan Cioppino
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.7(27)
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Learn more →Ingredients
4 servings
For the stew base
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium fennel bulb, cored and thinly sliced, fronds reserved
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 1 cup dry white wine (vegan-certified)
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 bay leaf
- ¼ tsp saffron threads, crumbled
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For the proteins
- 8 oz king oyster mushrooms, cut into 1-inch rounds
- 2 cans (14 oz each) hearts of palm, drained and cut into 1-inch pieces
- 1 can (15 oz) chickpeas, drained and rinsed
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 4 slices vegan bread, toasted
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and fennel and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
- 2
Add the garlic, red pepper flakes, and dried oregano and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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