Bigos (Hunter's Stew) with Dairy-Free Sausage

Instructions

1. 1Place the about 225 g of dried mushrooms in a bowl and cover them with warm water. Let them soak for 30 minutes. After soaking, drain the mushrooms, reserving the soaking liquid. Finely chop the rehydrated mushrooms.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (approximately 175°C or 175°C). Add the 1 large onion, chopped, and the 1 large carrot, chopped. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables begin to soften.
3. 3Add the about 450 g of dairy-free kielbasa sausage, sliced, and the about 225 g of smoked tofu, cubed, to the pot. Cook for another 3 to 5 minutes, stirring, until the sausage and tofu are lightly browned.
4. 4Stir in the about 910 g of sauerkraut (drained), the 1 medium head of cabbage (shredded), the chopped dried mushrooms, the reserved mushroom soaking liquid, the 1/2 cup of prunes (pitted and chopped), the 1 cup of red wine, the 2 bay leaves, the 6 juniper berries, and the 4 allspice berries. Stir everything together to combine.
5. 5Increase the heat to high and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for at least 2 hours. For a richer, deeper flavor, you can simmer for up to 4 hours. Stir the stew every 30 to 45 minutes to prevent sticking.
6. 6After simmering, carefully remove and discard the 2 bay leaves, the 6 juniper berries, and the 4 allspice berries from the stew. Taste the stew and season with salt and pepper as needed.

Substitutions

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