A HUNTER’S STEW GOES ROGUE IN VEGAN STEW MODE – BIGOS
I took a few liberties in calling it Bigos, as it is not a dish that one thinks of as a vegan stew. Traditionally, Bigos is a hearty stew from Poland, that is made with meat; pork and kielbasa to be precise. Bigos is really called a hunter’s stew, but since I added nothing but vegan ingredients, and the “meatiness” comes from mushrooms, which are foraged for (poetic license), it is a Vegan Bigos and shall dub it a Forager’s Stew.
What is traditional and that I left well enough alone, is the dried mushrooms that are soaked prior to adding to the stew, along with the onions and sauerkraut. If you don’t like sauerkraut, which tends to be an either or food, then spoiler alert, stop here. Sauerkraut is a primary ingredient and is one of the most influential flavor components in this stew.
A FEW OTHER RECIPES TO TRY:
Bigos, A Polish Hunter’s Stew from Paleo Leap
Mama’s Bigos – Hunter’s Stew from My Polish Kitchen
Polish Pork and Sauerkraut Stew from Saveur.com
- 1.5oz/45g dried mushrooms
- 8oz/230g cremini mushrooms, sliced
- 8oz/230g sauerkraut
- 1 large onion, sliced
- 2 Tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried savory
- 1/2 tsp powdered garlic
- 2 bay leaves
- 16 fl oz/475ml tomato purée
- 8 fl oz/230ml water
- 2 Tbsp powdered vegetable bouillon
Boil water in a kettle.
Place dried mushrooms in a bowl and pour boiling water over them. Allow to sit while remainder of recipe is being prepared.
Heat olive oil in a stew pot.
Add sliced onions. Sauté until translucent.
Add sliced cremini mushrooms and cook for a few minutes.
Add water, tomato purée, dried herbs, powdered garlic, and bouillon powder.
Bring to a boil.
Cook for about 10 minutes to blend flavors.
Vegetarian or Vegan protein - add beans or tofu. Meat -pork and kielbasa are traditional, but chicken and chicken sausage can easily be substituted.