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  • Prep-time: / Ready In:
  • Makes 9 cups stew + 4 slices toast

Instead of the traditional medley of seafood, our vegan cioppino gets its punchy flavor from a broth infused with fennel, white wine, lemon juice, and plenty of fresh herbs. King oyster mushrooms lend their meaty texture to the stew so you have plenty of plant-based goodness to sink your teeth into. Sweet cherry tomatoes get deliciously tender as everything simmers and add bursts of fragrant flavor with every bite. Chickpeas offer extra heft, while a garnish of celery and fennel leaves tie it all together with a delicious herbal finish. Sop up the broth with crusty whole wheat bread, and you’re in business!

Tip: If using white wine in this stew, the alcohol will cook off, leaving its flavor notes behind. You can just as easily use broth in its place.

For more hearty vegan stews, check out these tasty ideas:


  • 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


  1. Heat an extra-large nonstick skillet over medium-high. Add mushrooms; cook 4 to 5 minutes, stirring occasionally, until mushrooms are lightly browned. Remove from heat.
  2. In a 5- to 6-quart Dutch oven cook onion, celery, fennel, and garlic over medium 5 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add wine; cook 4 minutes or until wine has evaporated. Add the remaining broth, the cherry tomatoes, and seafood seasoning. Bring to boiling; reduce heat. Cook, uncovered, over medium 5 minutes or until tomatoes are starting to break down. Add chickpeas, undrained fire-roasted tomatoes, thyme, bay leaf, and browned mushrooms. Bring to boiling; reduce heat to medium- low. Simmer, uncovered, 20 minutes to blend flavors.
  3. Remove bay leaf. Stir in lemon juice. Season with pepper. Serve with toasted baguette slices and lemon wedges. Garnish with celery leaves and/or fennel fronds.

Comments (3)

(5 from 3 votes)
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Barbara2 months ago
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This sounds delicious. I am wondering if you can suggest a substitute for fennel or if I can just leave it out? And Nancy, thank you for creating so many wonderful recipes

Tracy2 months ago
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I just came from the grocery store specifically to buy fennel for this. That being said, I think it would be fine without it.

Tracy3 months ago
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I had been wanting to make this for quite a while but didn’t have time. It took a bit of time to make, and I was so worried the outcome wouldn’t be worth it. It was so very delicious! I did add a bit of kelp granules for a more seafood type taste. Next time, I may use Ocean Halo’s No Fish broth instead of vegetable broth, but I will definitely make it again.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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