Vegan Bigos (Polish Hunter's Stew)

Dive into the robust, hearty flavors of Vegan Bigos, a plant-based twist on Poland's iconic Hunter's Stew. This comforting one-pot dish combines tender white cabbage, tangy sauerkraut, and earthy mushrooms with smoky tofu for a rich, satisfying texture. Brightened with a medley of aromatic spices like paprika, caraway seeds, and juniper berries, this stew captures the essence of traditional bigos while remaining completely vegan. The slow simmer brings out deep, savory notes, making it the perfect meal for cozy evenings. Serve it with crusty rye bread or boiled potatoes for an authentic Polish experience that’s brimming with flavor and nourishment.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 medium head white cabbage
• 500 grams sauerkraut
• 2 large carrots
• 1 large yellow onion
• 3 garlic cloves
• 200 grams smoked tofu
• 250 grams mushrooms
• 2 tablespoons tomato paste
• 500 ml vegetable broth
• 3 tablespoons olive oil
• 3 bay leaves
• 5 juniper berries
• 1 teaspoon dried marjoram
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 0.5 teaspoon caraway seeds
• 2 tablespoons fresh dill

Directions

Step 1

Begin by roughly chopping the white cabbage and finely slicing the carrots. Dice the onion and mince the garlic.

Step 2

In a large pot, heat the olive oil over medium heat. Add the onions and garlic and saute until the onion is translucent, about 5 minutes.

Step 3

Add the diced smoked tofu and sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms begin to brown, about 5-7 minutes.

Step 4

Stir in the cooked cabbage, sauerkraut, and carrots. Add the tomato paste, mixing well to combine all ingredients.

Step 5

Pour in the vegetable broth and add bay leaves, juniper berries, marjoram, black pepper, salt, paprika, and caraway seeds. Stir well to incorporate all the spices.

Step 6

Bring the stew to a gentle simmer, then cover the pot and reduce the heat to low. Cook for about 1.5 hours, stirring occasionally to prevent sticking.

Step 7

Towards the end of cooking, taste and adjust seasoning if necessary. Add more salt or pepper if needed, and remove the bay leaves.

Step 8

Garnish with freshly chopped dill before serving. Serve hot with rye bread or a side of boiled potatoes for a complete meal.

Nutrition Facts

Serving size	(2489.1g)

Amount per serving	% Daily Value*
Calories	1703.9

Total Fat 89.2g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 12.0g
Cholesterol 20mg	0%
Sodium 8048.2mg	0%
Total Carbohydrate 183.6g	0%
Dietary Fiber 57.5g	0%
Total Sugars 60.7g
Protein 67.8g	0%

Vitamin D 20IU	0%
Calcium 1323.5mg	0%
Iron 20.7mg	0%
Potassium 5343.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 15.0%

Carbs: 40.6%