Vegan stew recipe

Published by Beto Dealmeida on

I recently made an amazing vegan version of a classic Polish stew

One of my closest friends is Polish, and he mentioned a classic dish on our latest weekly chat: the Bigos, or "hunter's stew". I decided to try making a vegan version, which I called the "bad hunter's stew". My friend said it looks nor taste (based on my description) nothing like the original, but it was definitely one of the best things I've ever cooked. I'm definitely adding the recipe to the list of things I usually cook, so I decided to share it here.

I used a recipe I found online, with very little modifications. The only thing I changed is that I threw all the ingredients at the same time into a slow cooker, cooking on high for 5 hours. I was also missing marjoram and caraway seed, so I made it without. Next time I cook the stew I'm planning to double the sauerkraut and cabbage, since my friend said it's supposed to be the main ingredient in the stew.


  • 2 tablespoons canola oil
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon red vinegar
  • 1 teaspoon liquid smoke
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 ounce extra-firm tofu, pressed and cut into 1/2" cubes
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 4 garlic cloves, minced
  • 1/2 cup dry red wine
  • 3 cups vegetable broth (I just used water)
  • 1 medium russet potato, scrubbed and cut into 1" cubes
  • 2 cups chopped cabbage (I'm planning to double next time)
  • 2 tablespoons sweet paprika
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon caraway seed
  • 2 tablespoons vegan Worcestershire sauce
  • 2 cups sauerkraut, including juice (I'm planning to double next time)
  • 1/3 cup finely diced dried prunes
  • 1/4 cup tomato paste
  • salt to taste


Cook for 5 hours on a slow cooker on the "high" setting. Serve with chopped fresh dill and chopped fresh chives.