Bigos (Hunter's Stew) Vegan Style

Instructions

1. 1Place the 0.5 cup dried mushrooms in a bowl and cover with very hot water. Let them soak for at least 30 minutes. Once softened, drain the mushrooms and chop them into small pieces.
2. 2Prepare your ingredients: chop the about 450 g white cabbage into 2.54 cm pieces, chop the about 450 g smoked tofu into 2.54 cm cubes, and finely chop the 1 large onion.
3. 3Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until it looks soft and translucent.
4. 4Add the about 450 g smoked tofu cubes to the pot with the softened onion. Cook for another 3-5 minutes, stirring gently, until the tofu is lightly browned on a few sides.
5. 5Add the about 450 g sauerkraut, the chopped 2.54 cm pieces of about 450 g white cabbage, the chopped rehydrated mushrooms, the 0.5 cup dried plums, the 5 berries juniper berries, the 2 leaves bay leaves, and the 2 tbsp tomato paste to the pot. Stir everything together to combine.
6. 6Pour in the 0.5 cup red wine and the 2 cups vegetable broth. Stir well, then increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour and 30 minutes (90 minutes). Stir occasionally to prevent sticking. The stew is ready when the cabbage is very tender and the flavors have melded.
7. 7Stir in the 1 tsp salt and 0.5 tsp black pepper. Taste the stew and add more salt or pepper if needed.
8. 8Before serving, carefully remove and discard the 2 bay leaves from the pot. Serve the Bigos hot.

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