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Vegetable Cacciatore

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 251kcal


  • 16 Ounces Seitan Cubed
  • Cup All-Purpose Flour
  • ½ Punnet Portobello Mushrooms Quartered (+- 2 Cups)
  • ½ Large Red Bell Pepper Cut Into Large Chunks
  • ½ Large Yellow Bell Pepper Cut Into Large Chunks
  • 16 Pitted Kalamata Olives Halved
  • 1 Large Onion Thinly Sliced
  • 3 to 4 Large Tomatoes Diced
  • ½ Cup Dry White Wine
  • 2 Cups Vegetable Stock
  • 3 Tablespoons Soy Sauce
  • 3 Tablespoons Fresh Thyme Minced
  • 1 Tablespoon Fresh Oregano Minced
  • 1 Teaspoon Fresh Rosemary Minced
  • 1 Teaspoon Ground Black Pepper
  • ½ Teaspoon Salt
  • 2 to 3 Bay Leaves


  • Assemble your ingredients.
  • Bring a cup of vegetable stock mixed with three tablespoons of soy sauce to a boil in a small pot.
  • Add seitan cubes to the water and reduce to medium heat.
  • Remove from the water and drain once the seitan has doubled in size, which takes roughly 20 to 30 minutes of slow cooking.
  • Coat the oiled seitan cubes with seasoned flour.
  • Heat enough oil to thinly coat a large skillet or deep pot to a high temperature.
  • Pan-fry the seitan until it is golden brown on all sides, frying for 3 to 4 minutes on average.
  • Remove the seitan and set it aside before reducing the temperature to medium heat.
  • Saute the sliced onion for 10 to 20 seconds in the same skillet before adding the sliced bell peppers.
  • Add the garlic and saute for another 1 to 2 minutes.
  • Add the mushrooms, thyme, oregano, rosemary, and black pepper and continue to saute for 2 to 3 minutes or until the peppers are cooked.
  • Stir in the diced tomatoes and saute lightly for under a minute, working the mix toward a steady simmer.
  • Sprinkle enough flour over the saute vegetables to lightly coat everything.
  • Add the white wine during the simmering stage just after slightly sauteing the tomato.
  • Reduce the heat to low and add the vegetable broth, bay leaves, and olives.
  • After roughly a minute, as it starts to simmer steadily, add the fried seitan cubes.
  • Allow your vegetable cacciatore to cook uncovered while infrequently stirring for 5 to 10 minutes more or until the sauce reaches your desired thickness.
  • Serve and enjoy once it cools!



Calories: 251kcal | Carbohydrates: 27g | Protein: 29g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2040mg | Potassium: 445mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2052IU | Vitamin C: 70mg | Calcium: 72mg | Iron: 4mg