Vegan Bigos (Hunter's Stew)

Ingredients

• 2 cups Sauerkraut
• 2 cups White cabbage
• 0.5 cup Dried mushrooms
• 1 large Onion
• 1 cup Smoked tofu
• 1 cup Vegan sausage
• 2 tablespoons Tomato paste
• 0.5 cup Dried plums
• 0.5 cup Red wine
• 2 leaves Bay leaves
• 4 berries Allspice berries
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak dried mushrooms in hot water for 30 minutes.
2. 2Chop cabbage, onion, smoked tofu, and vegan sausage.
3. 3In a large pot, sauté onion in vegetable oil until softened.
4. 4Add sauerkraut, white cabbage, soaked mushrooms (drained and chopped), smoked tofu, vegan sausage, tomato paste, dried plums, red wine, bay leaves, and allspice berries.
5. 5Bring to a boil, then reduce heat and simmer for at least 1.5 hours, or until the flavors have melded and the cabbage is tender.
6. 6Season with salt and pepper to taste. Remove bay leaves and allspice berries before serving.

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