Rye Free Vegan Cioppino

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

For the stew base

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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