Not only does this recipe make standard chicken cacciatore vegan, but it also makes it much faster! I used 8 'chick'n filets' from Gardein for this recipe, in place of 8 chicken thighs. You can also try shaping chicken thighs from Match meat vegan chicken, if you prefer!To start, place 1/2 an ounce of dried porcini mushrooms in a bowl; pour 1 cup hot water over the mushrooms and let stand for 30 minutes. Remove the mushrooms with a slotted spoon and finely chop, then set aside. Line a sieve with cheesecloth, and filter the soaking liquid into a new bowl; discard the cheesecloth and any solids, and set the remaining liquid aside.
Sprinkle 1/2 tsp. black pepper evenly over the 'chicken'; I omitted the salt in the original recipe, since Gardein chicken already has salt in it. Heat 2 teaspoons olive oil in a large skillet over medium-high heat, then add the 'chicken' and cook for 4 minutes on each side - it should be nicely browned by the end.
Remove the 'chicken' from the pan, and reduce the heat to medium. Add 3 minced garlic cloves to the pan and cook for 2 minutes, stirring constantly. Add 2 tablespoons minced parsley and cook for 30 seconds. Add the chopped porcini mushrooms, and cook for 30 seconds.
Stir in the reserved mushroom liquid, 3/4 cup canned crushed tomatoes, 1/2 cup vegetable broth, and 1/2 cup water; bring the mixture to a simmer, then return the 'chicken' to the pan. Reduce the heat to low, cover, and cook for 10 minutes.
Remove the chicken from the pan a final time; increase the heat to medium-high, and cook the sauce until it is reduced to 1 cup (about 5 to 10 minutes).
Arrange 2 pieces of 'chicken' plus 1/4 cup sauce on each of 4 plates, and sprinkle an additional tablespoon of minced parsley evenly over all the servings. Each serving is 270 calories. I liked this with some jasmine rice and green beans to round out the meal!
Cost:
dried porcini mushrooms $4.99
vegan chicken $8.98
canned crushed tomatoes $2.50
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