This Cacciatore is easy to make with only vegan ingredients like olives, mushrooms, and lentils, which create an amazing flavor and texture. Best of all, this vegetarian cacciatore recipe is super budget friendly, perfect for meal prep and family lunches or dinners.
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What does Cacciatore mean?
This time, I am bringing you a different classic dish: Cacciatore.
Translated from Italian this word means ‘hunter’. As a dish, one refers to a hunter-style meal that traditionally combines onions, tomatoes, a lot of vegetables – and meat. Chicken Cacciatore is something that you have probably have seen or heard before.
My recipe is a vegan version that substitutes the meat with lentils and mushrooms, but keeps all the flavors.
Why you need to make this vegetarian Cacciatore
Just like all of my recipes, this one is also really easy to prepare: many step-by-step pictures guide you through the preparation to the best result.
Using canned lentils will save you time, but are also amazing for texture, and together with the other simple ingredients make this recipe really budget-friendly.
The result is packed with amazing flavors, satisfying, hearty, and filling.
Here is what you need for Cacciatore recipe
- Canned lentils
- Bell pepper
- Chopped tomatoes
- Tomato paste
- Olive oil
- Italian herbs
- Smoked paprika
How to make Cacciatore
In a pot or casserole, heat olive oil. Add the diced onions and sliced garlic, and fry them for 2-3 minutes until they begin to soften.
Next, add the bell pepper, carrots, and mushrooms and continue frying them for 5 minutes. Then mix in the lentils, chopped tomatoes, tomato pasta, olives, capers. Season with smoked paprika, Italian herbs, thyme, salt and pepper.
Bring to a simmer and let it cook for another 5 minutes. Serve in bowls or on plates.
Tips and Tricks
Meal prep: you can make this way ahead to eat it during the week. It will last for around 5 days stored in an airtight container in the fridge.
Storage in the freezer: this Cacciatore is also a great option for the freezer. Properly stored it will be fine for around 3 months. Just make sure to thaw it first, and then reheat only slowly.
Variations: It is delicious on its own, but also great served over rice or spaghetti.
Try different colorful bell peppers: green, red, yellow, orange.
For a more spicy version: add some chilis or chili powder according to your preferences.
- 2x 15 oz cans lentil, drained
- 5 cloves garlic, roughly chopped
- 1/2 cup onion, chopped
- 2x 15 oz chopped tomatoes
- 1/2 cup bell pepper, chopped
- 2 Tbsp olive oil
- 3 oz capers, drained
- 7 oz olives, drained and pitted
- 1/2 cup carrots, chopped
- 8 oz mushrooms, chopped
- 5 oz tomato paste
- 1 Tbsp Italian herbs
- 1 tsp thyme
- 2 tsp smoked paprika
- salt, pepper
- In a pot or casserole, heat olive oil. Add the diced onions and sliced garlic, and fry them for 2-3 minutes until they begin to soften.
- Next, add the bell pepper, carrots, and mushrooms and continue frying them for 5 minutes. Then mix in the lentils, chopped tomatoes, tomato pasta, olives, capers. Season with smoked paprika, Italian herbs, thyme, salt and pepper.
- Bring to a simmer and let it cook for another 5 minutes. Serve in bowls or on plates.
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 271Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 734mgCarbohydrates: 11gFiber: 2gSugar: 2gProtein: 26g