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Vegan 'chicken' cacciatore-inspired stew recipe

Vegan 'chicken' cacciatore-inspired stew recipe

3 ratings

Try this lighter twist on a family favourite, this cacciatore has mushrooms for added flavour and hearty chunks of plant-based chicken fillet pieces. Serve with ciabatta rolls to mop up the juices. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 451 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 tbsp olive oil​
  • 1 x 200g pack meat-free chicken-style pieces
  • 1 large red onion, thinly sliced​
  • 250g chestnut mushrooms, thinly sliced​
  • 2 rosemary sprigs​
  • 3 large garlic cloves, thinly sliced​
  • 400g tin chopped tomatoes​
  • 2 vine tomatoes, cut into 2cm chunks​
  • 1 tbsp tomato purée​
  • 1 tbsp white wine vinegar*
  • 2 tbsp Tesco reduced salt pitted green olives​
  • 2 tbsp fresh flat-leaf parsley, finely chopped​
  • 4 Tesco ciabatta rolls, toasted​
  • 60g pack wild rocket​
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    2g 11%
  • Sugars

    12g 14%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 50.5g Protein 26.5g Fibre 7.7g


  1. Heat the oil in a large frying pan over a high heat. Add the fillet pieces, onion, mushrooms, rosemary and garlic, and fry for 5 mins, stirring occasionally, until starting to soften. Stir through the tinned tomatoes, chopped tomatoes, tomato purée, white wine vinegar and olives. Bring to the boil and simmer for 10 mins, stirring occasionally, until starting to thicken and piping hot. Add a splash of water if the sauce becomes too thick; you want it so it’s just holding its shape when stirred.​ 
  2. Top the cacciatore with the parsley and a generous grind of black pepper and serve with toasted ciabatta and rocket on the side.

*Make sure your white wine vinegar is vegan, if required.

See more Vegan recipes

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