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Vegan Tempeh Cacciatore

January 29, 2018 By Dianne 20 Comments

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skillet of Vegan Tempeh Cacciatore with text overlay

Plate of Vegan Tempeh Cacciatore with text overlay

A childhood favorite gets a healthy makeover in this vegan Tempeh Cacciatore recipe! Full of mushrooms, onions, peppers, and tomato sauce, Tempeh Cacciatore is the perfect dish to get you out of a dinner rut. This easy tempeh recipe is a vegan version of Italian chicken cacciatore, and it has a gluten-free option.

plate of Vegan Tempeh Cacciatore with tomatoes and pan in the backgroundChicken Cacciatore

Chicken cacciatore was a favorite meal of mine growing up. Not only did I find the dish tasty, I also loved saying “cacciatore.” Say it a few times – it’s fun! Cacciatore, cacciatore, cacciatore.

To be honest, I don’t remember too much about the dish. My mom didn’t cook anything from scratch, so I’m positive it was made with Ragu’s jarred cacciatore sauce. I doubt it was served with pasta, as my mom thought spaghetti looked like worms and didn’t cook it often. (And apparently there weren’t any other pasta shapes available in the 70s?) It was probably served with boxed mashed potatoes and frozen mixed vegetables on the side.

close up of plate of Tempeh Cacciatore with tomatoes, peppers, and basil
Vegan Tempeh Cacciatore

As a vegetarian adult, I found myself a hankering for cacciatore, but I wasn’t sure how to make it. With such a fancy name, I thought it would take a lot of time and be really complicated, but it actually isn’t. It’s made with onions, peppers, mushrooms, and a tomato sauce. What could be easier than that?

I usually like to make cacciatore with chickpeas, but recently I found myself craving something a little heartier. It could be made with tofu, which I’m sure would be delicious, but the tempeh in my fridge caught my eye. I knew the tempeh would soak up the sauce nicely. A dinner plan was hatched.

slicing tempeh How to cook tempeh

I’ve had people tell me that they don’t like tempeh because of it’s fermented flavor. I don’t mind it, but I could see how it could bother some. To get rid of that taste, you can steam the tempeh before using it a recipe, or you can simmer it a bath of water or broth for about half an hour. Doing so will also open the tempeh up, so it absorbs the flavors of the sauce it’s cooked in better.

Skillet of Vegan Tempeh Cacciatore with tomatoes, garlic, and basil

How to cook Vegan Tempeh Cacciatore 

This dish is super easy to make!

  • First you slice the tempeh in half and then slice those squares in half through the thinnest side.
  • Then you heat a large pan over medium high heat and add a little of the stock, along with the tempeh slices. Sprinkle the slices with about ¼ teaspoon each of salt and pepper.
  • As the tempeh cooks, it will absorb the stock. You can continue to add more stock to the pan to keep it from sticking, a few tablespoons at a time, using up to 1/4 cup, if you like.
  • When the tempeh beings to brown, you flip the slices and sprinkle the other side with another ¼ teaspoon each of salt and pepper. The tempeh will be ready when it’s golden brown and a little crispy on both sides. It will take about 5 minutes per side. Remove it from the pan and set it aside.
  • Next you add the vegetable oil to the same pan along with the onion and you cook it for about five minutes.
  • Then you add the garlic, peppers, and mushrooms to the pan and continue to cook until they’re tender, about 5-10 minutes.
  • Now you add the crushed tomatoes, ½ cup stock, wine, oregano, thyme, rosemary and remaining salt and pepper to the pan. You turn down the heat and allow everything to simmer for about 10 minutes.
  • Finally you return the tempeh to the pan, and continue to simmer for another 10-15 minutes, until the tempeh is heated throughout.
  • To serve, you garnish with the fresh basil and serve hot with pasta or cooked rice.

Serving Your Vegan Tempeh Cacciatore

I like to serve this dish with whole wheat linguine, but it also pairs well with mashed potatoes and brown rice. This is a great dish for dinner parties and date nights, but it’s also wonderful for anytime you’re craving pasta and want something a little different that the usual tomato sauce.

Gluten-Free Option

If you follow a gluten-free diet, make sure your tempeh is gluten-free. Some varieties can be made with gluten containing grains. Serve your cacciatore with gluten-free pasta or brown rice.

plate of Tempeh Cacciatore with skillet, tomatoes, and garlic

Vegan Tempeh Cacciatore
Print

Tempeh Cacciatore

A childhood favorite gets a vegan makeover in this Tempeh Cacciatore recipe! Full of mushrooms, onions, peppers, and tomato sauce, Tempeh Cacciatore is the perfect dish to get you out of a dinner rut.

Course Main Course
Cuisine Italian
Keyword tempeh cacciatore, vegan cacciatore
Prep Time 15 minutes
Cook Time 45 minutes
Yields 4 servings
Calories 383 kcal
Author Dianne

Ingredients

  • 2 8-ounce packages tempeh
  • 3/4 cup vegetable stock divided
  • 1 teaspoon sea salt divided
  • 1 teaspoon black pepper divided
  • 1 teaspoons neutral flavored oil
  • 1/2 onion diced (about half a cup)
  • 2 cloves garlic minced
  • red bell pepper diced
  • green bell pepper
  • 2 cups sliced mushrooms
  • 28-ounce can crushed tomatoes
  • ½ cup red wine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoons dried rosemary
  • 1/2 cup loosely packed fresh basil chopped
  • 8 ounces pasta, cooked according to package instructions for serving, optional

Instructions

  1. Slice the tempeh in half so you have two square-ish pieces. Then carefully slice each of those squares in half through the thinnest side, kind of like slicing a roll or bagel.
  2. Heat a large pan over medium high heat and add a little of the stock, along with the tempeh slices. Sprinkle the slices with about ¼ teaspoon each of salt and pepper.

  3. As the tempeh cooks, it will absorb the stock. You can continue to add more stock to the pan to keep it from sticking, a few tablespoons at a time, using up to 1/4 cup, if you like.

  4. When the tempeh beings to brown, flip the slices and sprinkle the other side with another ¼ teaspoon each of salt and pepper. The tempeh will be ready when it’s golden brown and a little crispy on both sides. It will take about 5 minutes per side.

  5. Remove the tempeh from the pan and set aside.
  6. Add the vegetable oil to the same pan along with the onion. Cook until the onion becomes fragrant and translucent, about five minutes. Add the garlic, peppers, and mushrooms to the pan and continue to cook until they’re tender, about 5-10 minutes.
  7. Add the crushed tomatoes, ½ cup stock, wine, oregano, thyme, rosemary and remaining salt and pepper to the pan. Turn down the heat and allow the mixture to simmer for about 10 minutes, stirring occasionally, or until the liquid has begun to reduce
  8. Return the tempeh to the pan, and simmer for another 10-15 minutes, until the tempeh is heated throughout.
  9. Garnish with the fresh basil and serve hot with pasta, if desired.

plate of Vegan Tempeh Cacciatore - square More tempeh recipes you  might enjoy include:

  • Tempeh Bourguignon
  • Broccoli and Tempeh with Spicy Peanut Sauce
  • Tempeh Piccata
  • Lemon-Dijon Tempeh and Mushrooms
  • Mushroom and Tempeh Fricassee
  • Tempeh Marsala

Filed Under: Vegan Main Dish Recipes, Vegan Recipes Tagged With: bell peppers, crushed tomatoes, gluten-free, mushrooms, pasta, tempeh

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

Previous Post: « Vegan Sofritas Burrito Bowl
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Reader Interactions

   

Comments

  1. Hedi says

    January 29, 2018 at 11:16 AM

    Can you believe I have never ever tried tempeh? This one makes me try one now!

    Reply
    • Dianne says

      January 29, 2018 at 12:21 PM

      I love it! You definitely need to give it a try!

      Reply
  2. Becky Striepe says

    January 29, 2018 at 12:00 PM

    Oh my gosh, this looks fabulous, Dianne! It has been SO long since I’ve had cacciatore.

    Reply
    • Dianne says

      January 29, 2018 at 12:20 PM

      Thanks, Becky! Enjoy!

      Reply
  3. Susan says

    January 29, 2018 at 3:38 PM

    This looks tasty! I made your recipe in the Main Street Vegan Cookbook, Lemon-Dijon Tempeh and Mushrooms and my husband and I really enjoyed it!

    Reply
    • Dianne says

      January 29, 2018 at 5:48 PM

      Thank you, Susan! I’m so glad you enjoyed the Lemon-Dijon Tempeh!

      Reply
  4. Nicole Dawson says

    January 30, 2018 at 12:27 PM

    I had to laugh when I was reading about your mom’s dislike for spaghetti noodles and sauce from a jar! There was a time my mom stopped cooking from scratch and just did everything pre-made. So glad that’s not the case anymore! And love this version you did using tempeh. Way to make mama proud.

    Reply
    • Dianne says

      January 31, 2018 at 8:17 AM

      Nothing was cooked from scratch when I was growing up. I didn’t even know that was an option!

      Reply
  5. Amy Katz from Veggies Save The Day says

    January 31, 2018 at 11:31 PM

    My mom used to make Cacciatore all the time when I was little! I actually have it on a long list of recipes to veganize. But now I don’t need to since you created a vegan version for me!

    Reply
    • Dianne says

      February 2, 2018 at 11:17 AM

      Thanks, Amy! I hope it tastes as good as your mom’s!

      Reply
  6. Cadry says

    February 1, 2018 at 12:14 PM

    I’m loving all of the vegetables in this pasta dish! I didn’t grow up eating cacciatore, but I’d like to make up for lost time. 😀

    Reply
    • Dianne says

      February 2, 2018 at 11:15 AM

      I hope you enjoy it, Cadry!

      Reply
  7. Alisa Fleming says

    February 1, 2018 at 9:58 PM

    This looks delicious and so comforting Dianne! I’ve needed a way to try tempeh again.

    Reply
    • Dianne says

      February 2, 2018 at 11:15 AM

      Thanks, Alisa. I hope you enjoy it!

      Reply
  8. The Vegan 8 says

    February 2, 2018 at 1:00 PM

    Wow Dianne, this looks incredible! I absolutely love tempeh and this has my mouth watering. What a delicious comforting meal! Love that you added red wine too, one of my favs to add to a savory dish!

    Reply
    • Dianne says

      February 2, 2018 at 7:54 PM

      Thanks so much, Brandi! I hope you enjoy it!

      Reply
  9. Linda from Veganosity says

    February 2, 2018 at 1:55 PM

    I used to love chicken cacciatore before I became vegan, this sounds lime the perfect substitution. Thanks, Dianne!

    Reply
    • Dianne says

      February 2, 2018 at 7:54 PM

      Thanks, Linda! I hope you enjoy it!

      Reply
  10. Lauren says

    February 27, 2018 at 11:59 AM

    Oooooomg. My husband and I made this for dinner the other night, and it was SO GOOD. We simmered the tempeh in a little bit of broth with a lid on for approximately 10 minutes before cooking according to directions. It was perfect. This is my new favorite recipe, and I can’t wait to make it again.

    Reply
    • Dianne says

      February 27, 2018 at 12:01 PM

      Thank you so much, Lauren! I’m so glad that you enjoyed it!!

      Reply

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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