Vegan Hunter's Stew (Bigos)

Ingredients

• 2 pounds Sauerkraut
• 1 pound Cremini mushrooms
• 1 package Plant-based sausage
• 1 large Onion
• 0.5 cup Dried plums
• 1 cup Red wine
• 2 cups Vegetable broth
• 2 leaves Bay leaves
• 1 tablespoon Juniper berries
• 1 teaspoon Caraway seeds
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Rinse the 2 pounds of sauerkraut under cold water, then drain it well and chop it coarsely.
2. 2Slice the 1 pound of cremini mushrooms and the 1 package of plant-based sausage.
3. 3Chop the 1 large onion and the 0.5 cup of dried plums into small pieces.
4. 4Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped 1 large onion and cook, stirring occasionally, for 5-7 minutes, or until it looks softened and translucent.
5. 5Add the sliced 1 package of plant-based sausage and the sliced 1 pound of cremini mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes, or until the sausage is browned and the mushrooms have released their liquid and started to brown.
6. 6Stir in the rinsed and chopped 2 pounds of sauerkraut, the chopped 0.5 cup of dried plums, 1 cup of red wine, 2 cups of vegetable broth, 2 bay leaves, 1 tablespoon of juniper berries, 1 teaspoon of caraway seeds, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together well.
7. 7Bring the stew to a boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low (250°F / 120°C), cover the pot, and let it simmer for at least 1 hour and 30 minutes, stirring every 30 minutes to prevent sticking. The stew is ready when the sauerkraut is very tender and the flavors have melded together.
8. 8Carefully remove and discard the 2 bay leaves from the stew. Serve the Vegan Hunter's Stew warm.

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