veggie cioppino
Veggie cioppino is an amazing go-to simple weeknight meal. Packed full of both nutrition and flavor - and can easily modified with a variety of veggies and dressed up with yummy bread or even pasta. This recipe serves 2-3 adults.
olive oil
1 TBS vegan butter
1 can of diced fire roasted tomatoes (or fresh)
2 cups water (sub veggie broth if no bouillon)
1 TBS veggie bouillon paste
fresh parsley
16 ounces shiitake mushrooms (can easily sub a variety of other mushrooms)
1 1/2 cups each celery and onion diced
3 garlic cloves
1 can garbanzo beans drained (or about 12 ounces cooked fresh for even better flavor)
1 TBS old bay seasoning
1 tsp garlic powder
1 tsp onion powder
salt/pepper to taste
Instructions
Heat vegan butter and saute shiitake mushrooms to desired crispiness (we usually cook to light brown). Set aside.
Heat olive oil in same pan. Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
Add water, bouillon, tomatoes, garbanzos, and seasonings.
Bring to a simmer and then reduce heat to medium-low and cover with lid, stirring occasionally. Simmer for 15-20 minutes to eat right away (or longer for added flavor).
Add cooked mushrooms a few minutes prior to serving.
Garnish with fresh parsley and enjoy!