Vegan Hunter's Stew (Bigos)

Ingredients

• about 910 g Sauerkraut
• 1 medium head Cabbage
• about 450 g Smoked tofu
• 2 medium Onion
• 1/2 cup Dried mushrooms
• 2 tablespoons Tomato paste
• 2 cups Vegetable broth
• 2 tablespoons Olive oil
• 6 berries Juniper berries
• 2 leaves Bay leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

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

Instructions

1. 1Soak dried mushrooms in warm water for 30 minutes. Drain and chop.
2. 2Chop the cabbage and smoked tofu. Dice the onions.
3. 3Heat olive oil in a large pot over medium heat. Sauté onions until softened.
4. 4Add the smoked tofu and cook for 5 minutes.
5. 5Add the sauerkraut, cabbage, chopped mushrooms, tomato paste, vegetable broth, juniper berries, bay leaf, salt, and pepper.
6. 6Bring to a boil, then reduce heat and simmer for 1 hour, or until the cabbage is very tender.
7. 7Remove bay leaves before serving.

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