Vegan Cioppino

 VeganCioppino
Cioppino is traditionally made from whatever the fishermen didn’t sell at market that day. It’s a hodgepodge of random seafood and delish!

This vegan version doesn’t sacrifice a bit of texture or flavor. In fact I would have a hard time choosing between the traditional version and this one it is really that good.

“Seafood”
King Oyster Mushrooms -they look like scallops and have the same texture, cut them across so they resemble scallops.
Wood Ear Mushrooms -they sub for oysters or mussels
Lobster Mushrooms -those are pretty self explanatory no?

These vary widely in price. I won’t presume to tell you how much of each you want. I add in cheaper types like plain white cap mushrooms to fill out my soup.

Assuming your cooking for two I would buy one container of white mushrooms then pick up 3 of those big King Oyster Mushrooms (they are the cheapest of the ‘fancy’ mushrooms) then pickup a small amount of Wood Ear and Lobster. Now if you’re planning a fancy fun night then go crazy and indulge, you won’t regret it at all!

Ingredients:

Mushrooms
2 Tbs coconut oil
1 shallot, sliced
1 garlic clove, minced
1/2 red pepper, sliced
1 tsp fresh oregano or 1/2 tsp dried
1/2 tsp thyme or a sprinkle of dried
1 tsp fresh basil, for garnish
1/2 jalapeno if you like spice, optional
1/2 piece of Kombu
1 cup of Pomi crushed tomatoes*
1/2 cup dry white wine
2 cups water

Start with your Kombu and water. I suggest soaking the kombu over night and you’re ready to go the next day. If you’re making this for the same day you’ll bring the water and kombu to a boil then turn way way down to low. Let this just barely simmer for 30 minutes.

Saute the King Oyster mushrooms and the red pepper in the coconut oil for about five minutes. Add the other mushrooms for an additional minute, then add your shallot and garlic (and jalapeno if using) in the coconut oil for just a few minutes more. You’re not cooking the veggies thru so don’t hang out here long.

Add these veggies to the broth along with the tomatoes and wine. Bring to a simmer and cook for 20 minutes.

Add the fresh herbs just before serving.

If you’re using the dried herbs add them along with the veggies to the broth.

Enjoy!

*I like these because tomatoes leach the chemicals in cans dramatically. Pomi boxes are BPA free, GMO free, preservative free. One box equals about 3 cups. Refrigerate after opening and enjoy in other recipes or make more of this broth!

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