Vegan Mushroom Bigos with Sauerkraut and Prunes
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Ingredients
- 300 g mixed wild mushrooms
- 400 g sauerkraut
- 300 g white cabbage
- 15 g dried porcini mushrooms
- 60 g pitted prunes
- 1 onion
- 2 bay leaves
- 300 ml vegetable stock
Nutrition (per serving)
- Calories
- 125 kcal
- Protein
- 6 g
- Carbohydrate
- 20.7 g
- of which sugars
- 13.9 g
- Fat
- 1 g
- of which saturates
- 0.1 g
- Fibre
- 8.6 g
- Salt
- 2.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried porcini mushrooms in a little hot water for 15 minutes, then drain and chop, reserving the soaking liquid.
- 2
Fry the chopped onion and sliced wild mushrooms in a splash of oil in a large pot for 6-8 minutes until softened and golden.
- 3
Add the sauerkraut, shredded white cabbage, chopped porcini and their soaking liquid, and cook for 3 minutes.
- 4
Stir in the prunes, bay leaves and vegetable stock. Cover and simmer for 35-40 minutes, stirring occasionally.
- 5
Remove the bay leaves, check the seasoning and serve.
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