King Oyster Vegan Cioppino Recipe
This king oyster cioppino is seafood-free and bursting with flavor. The broth features white wine, fennel, and lemon juice. Get the recipe!
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Cooking tools:
- Dutch oven
- Nonstick skillet
- Pepper mill
- Toaster
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Plate
Ingredients
- 1 lb. fresh king oyster mushrooms and/or regular oyster mushrooms, cut into 1-inch pieces
- 1 cup chopped onion
- 1 cup chopped celery (leaves reserved for garnish)
- 1 bulb fennel, cored and thinly sliced (fronds reserved for garnish)
- 6 medium cloves garlic, minced
- 1 cup low-sodium vegetable broth
- ¼ cup white wine or low-sodium vegetable broth
- 2 cups cherry tomatoes, halved
- 1 tablespoon reduced-sodium seafood seasoning (such as Old Bay)
- 3 15-oz. cans no-salt-added chickpeas, undrained
- 1 14.5-oz. can no-salt-added diced fire-roasted tomatoes
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 1 tablespoon lemon juice
- Freshly ground black pepper, to taste
- 4 slices whole grain baguette, toasted
- Lemon wedges
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