Vegan Bigos
Vegan Bigos Is an iconic Polish stew dish that is rich and hearty, made completely 100% plant-based! A combination of sour cabbage and fresh cabbage slowly cooked with mushrooms, vegetables and fragrant spices in a rich, savory tomato sauce. This dish is very special because it presents a complex taste, a combination of fresh sour, savory, spicy, and deep flavors that are even more delicious if left for a while. Very filling, full of aromatic spices, and perfect served warm with rice, boiled potatoes, or bread!
Shared by Dona
Time
80 min
Serves
5
Difficulty
medium
🛒 Ingredients
- #the main ingredient;
- 300 grams of sour cabbage, wash briefly then squeeze
- 400 grams fresh white cabbage, finely sliced
- One onion, chopped
- 2 cloves garlic, chopped
- 150 grams of button mushrooms/oyster mushrooms, cut into pieces
- One carrot, cut into small cubes
- 2 finely chopped tomatoes/3 tablespoons tomato sauce
- 500 ml vegetable stock
- 2 tablespoons vegetable oil
- #seasoning ingredients:
- One bay leaf, a little thyme and black pepper
- A pinch of sugar, salt and caraway seeds
- A pinch of paprika powder (optional)
👩🍳 Instructions
- 1
Heat oil, saute the onions and fragrant garlic. Add carrots and mushrooms, cook briefly until wilted.
- 2
Add the fresh cabbage and sour cabbage and stir well. Add the tomato puree, vegetable stock, and all the spices.
- 3
Bring to a boil, then reduce the heat, cover and simmer for 60 minutes, stirring occasionally, until all the vegetables are tender and the sauce has thickened.
- 4
Taste and adjust the seasoning. Let it sit for a while or reheat it to further blend the flavors. Serve warm!