Poland – Exploring the Hearty Flavors of Poland: A Guide to Making Vegan Bigos (Hunter’s Stew)


Bigos, also known as hunter's stew, is a traditional Polish dish that is hearty, comforting and full of rich, comforting flavors. This vegan version of the dish is made with an abundance of vegetables, such as cabbage, mushrooms, carrots, and potatoes, all simmered in a savory tomato broth and seasoned with a blend of aromatic spices. The addition of tempeh and seitan or other vegan meat substitute provides a satisfying texture and a richness to the stew. Whether you're looking for a comforting meal on a cold day or want to experience the rich flavors of Polish cuisine, Bigos is sure to impress. This vegan version is gluten-free and perfect for all dietary preferences


  • 2 cups finely shredded cabbage
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 2 cups diced mushrooms (such as cremini or shiitake)
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup diced tempeh
  • 1 cup diced seitan or other vegan meat substitute
  • 1 can diced tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon caraway seeds
  • 1/4 cup chopped fresh parsley


  1. In a large pot, heat a tablespoon of oil over medium heat.
  2. Add the onion, garlic, and sauté until softened, about 3 minutes.
  3. Add the mushrooms, carrots, potatoes, tempeh, seitan or other vegan meat substitute, diced tomatoes, vegetable broth, salt, pepper, smoked paprika, and caraway seeds.
  4. Bring the mixture to a boil, then reduce the heat to low, cover and simmer for about 30-40 minutes, or until the vegetables are tender.
  5. Stir in the shredded cabbage and continue to simmer for an additional 10 minutes.
  6. Taste and adjust seasoning as necessary.
  7. Remove from heat and top with chopped parsley before serving.

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