Today you’ll learn how to make Bigos for vegans, presented by Nutrition and wellness coach Daria Shiels!
Bigos, also known as Polish hunter’s stew, is a traditional dish from Poland that has been enjoyed for centuries. This hearty dish is typically made with meat, such as beef or pork, but can also be made vegan by omitting the meat and replacing it with plant-based alternatives. In this blog, we will explore how to make bigos for vegans and share some tips and tricks to make it just as delicious as the traditional version.
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What is Bigos?
Bigos is a stew that originated in Poland and has been a staple dish in Polish cuisine for centuries. The dish is made with a variety of ingredients, including cabbage, sauerkraut, mushrooms, onions, and meat. The meat used in traditional bigos is typically beef or pork, but it can also be made with game meat, such as venison or wild boar. But not here and not today folks!Â
Bigos is known for its rich, complex flavor that comes from the slow-cooking process and the use of different spices and herbs. The dish is often served with bread or potatoes and is a popular comfort food during the cold winter months.
How to Make Vegan Bigos
To make vegan bigos, you will need to replace the meat with plant-based alternatives. There are many different options for replacing meat in this dish, including mushrooms, tempeh, or vegan sausages. Here is a recipe for vegan bigos that uses Shiitake mushrooms as the main protein source:
Shiitake mushrooms are rich in nutrients, antioxidants, and beta-glucans, which have been shown to boost the immune system and have anti-inflammatory and anti-cancer properties.
Today’s recipe is brought to you by Daria Shiels, I highly recommend you watch the video you will learn all about nutrition and how important it is.
Daria Shiels is a certified nutrition coach based in Dublin, Ireland, with a passion for helping people improve their health and wellbeing through nutrition. With years of experience and expertise in the field, Daria works with clients to develop personalized nutrition plans tailored to their individual needs and goals.
Daria’s approach to nutrition coaching is based on the latest scientific research, with a focus on whole, nutrient-dense foods and sustainable lifestyle changes. Her coaching style is supportive and non-judgmental, with a focus on empowering clients to make positive choices and create lasting habits.
In addition to her nutrition coaching services, Daria also offers cooking classes and workshops, providing clients with practical skills and knowledge to help them make healthy and delicious meals at home.
Overall, Daria Shiels is a talented and compassionate nutrition coach, dedicated to helping her clients achieve optimal health and wellbeing through personalized nutrition guidance and support. Whether you’re looking to improve your energy levels, manage a chronic condition, or simply feel your best, Daria can help you achieve your goals and transform your health through the power of nutrition.
Vegan Bigos - Polish Hunters Stew
Ingredients
- 2 handfuls chopped Sweetheart cabbage or alternative shredded
- 2 handfuls Oyster mushrooms pulled / ripped apart
- 2 handfuls shiitake mushrooms (fresh) thin sliced
- 400 Grams Sauerkraut
- 1 medium red onion diced
- 3 teaspoons tomato puree concentrate
- 2 bay leaf
- pinch pink salt and pepper
- 1 teaspoon coconut oil
Instructions
- In a pan, heat a teaspoon of coconut oil
- Add in the cabbage until slightly softened
- add in the pink salt to release the moisture
- add in the bayleafs and stir
- set pan aside and prepare a fresh pan to cook the mushrooms in
- Pull the oyster mushrooms into ripped strips
- add in coconut oil to the new pan
- Fry the onions until golden brown
- Add in the mushrooms and fry until soft
- add salt to bring out the moisture
- Going back to the original pan with the cabbage, add in the sauerkraut and stir
- once the cabbage and sauerkraut is soft, add in the mushroom and onions and mix well
- Once all combined, add in the tomato puree and mix until all is covered.
- Final step... Toast up some brown bread and serve with the Bigos on top!