2 tablespoons oil
1/2 pound mushrooms, sliced
1 medium onion, sliced
2 green peppers, cut into chunks
2 cloves garlic
2 tablespoons fresh parsley
1/2 cup water
1 cup vegan dry white wine
2 (6 ounce) cans tomato paste
1 teaspoon salt
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon oregano
2 vegetable bouillon or not-chikn bouillon cubes
prepared polenta, to serve
1. Saute vegetables in oil until slightly tender.
2. Add remaining sauce ingredients and simmer 20 minutes.
3. Serve over polenta. Yum.
Source of recipe: I modified a traditional Italian restaurant style chicken cacciatore recipe.