Vegan Cioppino
San Francisco's classic fisherman's stew gets a stunning plant-based makeover that doesn't cut corners on depth or drama. The base is built low and slow — onion and fennel softened in olive oil, tomato paste coaxed until it darkens, white wine deglazed right into the pot — so by the time the broth simmers with saffron, crushed tomatoes, and bay leaf, it's already deeply fragrant and rich. King oyster mushrooms, hearts of palm, and chickpeas step in as the "catch," and after ten minutes simmering in that broth they take on its color and bold flavor in a way that genuinely surprises. The hearts of palm in particular bring a tender, slightly briny bite that makes the whole bowl feel oceanic without a single piece of seafood. One note worth knowing: the recipe calls for vegan-certified white wine, which matters because some conventional wines are fined using animal-derived agents — a small detail that makes a real difference here. Finished with fresh parsley, reserved fennel fronds, and a squeeze of lemon over toasted bread, this is a meal that earns its place at the table for four on a cold night or any night you want something that feels genuinely special.
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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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