25 Minute Vegan Cioppino with Oyster Mushrooms | picklesnhoney.com #stew #cioppino #mushrooms #recipe #soup

Vegan Cioppino with Oyster Mushrooms

25 Minute Vegan Cioppino with Oyster Mushrooms | picklesnhoney.com #stew #cioppino #mushrooms #recipe #soup

Cioppino was never really on my radar until I spent a year living in the Bay Area and then I noticed it on restaurant menus everywhere. If you’re not familiar, it’s an Italian-American tomato stew originating in San Francisco that’s usually made with some combination of crab, clams, mussels, shrimp, scallops, squid, and whatever fish has been caught that day. Neither Aaron nor I eat seafood, but we both love tomato stew, and I had always wondered if I could make a version without fish that was flavorful and satisfying in its own right.

My take on vegan cioppino has a base made from celery, onion, lots of garlic, diced tomatoes, and vegetable broth. From there, I add chickpeas for protein (and because I love them) and some roughly chopped oyster mushrooms instead of fish. Originally, I was going to try to make scallops from king oyster mushroom stems, but I could only source regular oyster mushrooms locally and I figured a lot of you might be in the same boat. Luckily, the regular oyster mushrooms are perfect in this stew. After quickly searing them in some extra virgin olive oil and lightly seasoning them in sea salt and pepper, the stems really do remind me of scallops and the mushroom tops have a definite “fishy” texture.

25 Minute Vegan Cioppino with Oyster Mushrooms | picklesnhoney.com #stew #cioppino #mushrooms #recipe #soup

What really makes this vegan cioppino taste similar to the real deal is the Old Bay Seasoning. (So don’t skip it, okay?) For whatever reason, I hadn’t cooked with this spice blend until recently and now I’m kicking myself for missing out. It’s a blend of eighteen spices and herbs, including celery salt, red and black peppers, and paprika. Most people use it for seafood and meats, but I’ll be adding it to vegetables on the regular because it’s so good! I rounded it out with a couple more pinches of red pepper flakes for more heat, plus fresh lemon juice and chopped parsley to brighten it all up. In traditional San Francisco fashion, I recommend enjoying your cioppino with lots of crusty sourdough to sop up every last bit of broth.

25 Minute Vegan Cioppino with Oyster Mushrooms | picklesnhoney.com #stew #cioppino #mushrooms #recipe #soup

For a recipe that uses only 12 ingredients and takes under 30 minutes to make, this stew knocks it out of the park. It makes about four servings, but next time I’m thinking I may even double it. Like most soups and stews, the leftovers are even more delicious the next day (and the day after that)—perfect for chilly fall and winter nights.

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Vegan Cioppino with Oyster Mushrooms

25 Minute Vegan Cioppino with Oyster Mushrooms | picklesnhoney.com #stew #cioppino #mushrooms #recipe #soup

Vegan Cioppino with Oyster Mushrooms

Vegan, Gluten Free,

Serves: 4


Cook Time: 25 minutes

Easy vegan cioppino with seared oyster mushrooms in place of fish. This stew is wholesome, comforting, and takes under 30 minutes to make!

25 Minute Vegan Cioppino with Oyster Mushrooms | picklesnhoney.com #stew #cioppino #mushrooms #recipe #soup

Vegan Cioppino with Oyster Mushrooms

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Ingredients

  • 3 tablespoons extra virgin olive oil, divided
  • 2 stalks celery, sliced
  • 1 medium onion, chopped
  • 4 large garlic cloves, minced
  • 1 15 ounce can diced tomatoes (NOT drained)
  • 1 15 ounce can chickpeas, rinsed and drained
  • 1 1/2 cups vegetable broth
  • 1 teaspoon Old Bay Seasoning
  • couple pinches red pepper flakes (optional, for extra heat)
  • 8 ounces fresh oyster mushrooms, roughly chopped (stems included)
  • sea salt and pepper
  • juice of 1/2 lemon
  • small bunch parsley, chopped
  • crusty bread for serving (optional)

Cuisine: Vegan, Gluten Free Servings: 4

Cook Time: 25 minutes

Easy vegan cioppino with seared oyster mushrooms in place of fish. This stew is wholesome, comforting, and takes under 30 minutes to make!

Instructions

  • Place a large pot over medium heat with 2 tablespoons olive oil. Add the celery and onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 30-60 seconds, until golden brown. Add the diced tomatoes, chickpeas, vegetable broth, Old Bay Seasoning, and red pepper flakes (if using). Bring to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  • While the stew simmers, sear the mushrooms: Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon olive oil followed by the mushrooms. Sprinkle with salt and pepper and cook until seared and browned, about 2 to 3 minutes. Flip and cook until browned on the other side, about 1 minute.
  • Turn off the stove and add half of the chopped parsley and all of the lemon juice to the stew. Stir to combine, then taste and season with salt and pepper. Divide into wide, shallow bowls and top with the mushrooms. Sprinkle with the remaining parsley and serve with crusty bread.

Copyright © 2019 Amanda Maguire for Pickles & Honey

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  1. Alli says

    Oh my gosh, it’s been years since I had cioppino! I also used to live in San Francisco and it’s everywhere, along with their incredible sourdough. I can’t even tell you how excited I am to make your vegan version with mushrooms. Genius!

    1. I really miss the sourdough in SF. I could live on good bread (and maybe chocolate?). 😉

  2. Steve says

    Holy shit, I’m suddenly hungry even though I just had lunch a few hours ago.

    1. lol Time for lunch #2? 😉

  3. Jessica says

    I haven’t ever tried cioppino with fish, but I looked over your ingredients and this sounds like a delicious stew. I’ve been craving tomato soup and I love chickpeas and mushrooms. I’m planning to make your recipe for dinner tonight. 🙂

    1. Yay! I hope you love it, Jessica!

  4. Looks hearty! My father would LOVE it, too, he likes anything with Old Bay!

    1. It’s definitely hearty, which is perfect for this chilly weather. I can see why your dad likes anything with Old Bay—it’s delicious!

  5. Kasey says

    I practically live on soups and stews from fall through spring so I am happy to have another recipe to add into my rotation. Thanks Amanda (and Aaron)! 😉

    1. You and me both, Kasey. 🙂

  6. Molly says

    Old Bay is the best! I actually don’t even know what’s in it but it makes everything it touches taste delicious.

  7. Trish says

    I made this soup for dinner tonight and OMG, this was seriously amazing! This is def going to be a staple in my house and on the menu for Christmas Eve dinner. Loved how easy and quick this was to bring together. Thanks for a phenomenal recipe!

    1. I’m so happy to hear that, Trish!!

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