Aromatyczny, sycący wegański bigos z grzybami i wędzonym tofu, który zachwyca tradycyjnym smakiem w nowoczesnym, roślinnym wydaniu.
# Składniki:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 large onion, diced
03 - 3 cloves garlic, minced
04 - 2 carrots, diced
05 - 1 red bell pepper, diced
06 - 300 g sauerkraut, rinsed and drained
07 - 200 g mushrooms, sliced
→ Proteins
08 - 200 g smoked tofu, cubed
→ Spices
09 - 1 teaspoon caraway seeds
10 - 1 teaspoon dried thyme
11 - 1 bay leaf
12 - Salt and pepper to taste
→ Liquids
13 - 200 ml vegetable broth
14 - 100 ml red wine (optional)
# Przygotowanie:
01 - In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
02 - Add minced garlic, diced carrots, and red bell pepper. Cook for another 5 minutes until softened.
03 - Stir in the sliced mushrooms and cook until they release their moisture, about 5-7 minutes.
04 - Add the cubed smoked tofu, sauerkraut, caraway seeds, thyme, bay leaf, vegetable broth, and red wine (if using).
05 - Season with salt and pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally.
06 - Remove the bay leaf before serving. Adjust seasoning if necessary.
