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Fussy Vegans

Potato Cacciatore

You might not be able to pronounce it, but it's amazing! Fresh, tasty and packed full of goodness. If you've not had it before we recommend trying cacciatore - it's really good.

Serves 2-4 people (double as necessary) Ingredients

1 tbsp olive oil 2 Potatoes, chopped into bite-sized chunks ½ brown onion, finely chopped 2 large cloves garlic, minced ½ Red pepper, chopped ½ Yellow pepper, chopped 2 large mushrooms, peeled and chopped 1 carrot, finely chopped 2 sprigs thyme 1 small handful basil, finely chopped 1 small handful parsley, finely chopped ¼ tsp dried oregano 50ml white wine Small splash of balsamic vinegar 1 vine tomato, finely chopped 1 tbsp tomato puree 1 tin chopped tomatoes 6 Black olives

Method

  1. Par-boil the potatoes for 7-10 minutes – you want them to still have some bite as they’ll be cooking later.

  2. Heat your wok to a medium heat and add in the onion; cook until translucent and soft. Then, add the garlic and cook for a further 2-3 minutes – make sure it doesn’t brown.

  3. Add in the bell peppers, carrot, mushrooms and herbs (thyme, basil and parsley): cook for a further five minutes until they begin to soften.

  4. Pour in the wine and splash of balsamic vinegar and turn the heat to high – cook until the wine has reduced by half.

  5. Add in the tomato puree and stir to create a thick paste. Add in the two sets of tomatoes and the cooked potatoes, and cook for 20 minutes on a simmer.

  6. Half the olives and add to the pan for a further 5-10 minutes.

  7. Serve with pasta, mash potato or our garlic and onion rice dish.


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