Go Back Email Link
Print Recipe

Gatherer Stew

Rich and comforting plant-based hunter stew. Serve with a good baguette or gluten-free bread and you're set for dinner.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Course: Main Dish
Cuisine: Healthy, Plant-based, Polish-Inspired
Keyword: Plant-Based
Servings: 4 as main course
Author: Shelly
Cost: 5

Ingredients

  • ¼ cup avocado oil - or olive oil
  • 1 large onion - diced
  • 2 teaspoons smoked paprika or 1 dried chipotle pepper
  • 4 large potatoes - diced
  • 2 carrots - sliced
  • 1 medium zucchini - sliced
  • ¼ cabbage head - chopped
  • 1 container mushrooms - quartered
  • ¼ cup sauerkraut - drained and rinsed
  • 1 teaspoon caraway seeds
  • 12 peppercorns
  • 2 bay leaves
  • 4 thyme sprigs
  • 1 cup crushed tomatoes or tomato juice
  • ¼ cup red wine – optional
  • Olive oil for serving

Instructions

  • Warm the oil in a medium dutch oven or oven proof pot over medium heat. Add the onion and cook until softened and golden, about 10 minutes, stirring occasionally. Add the smoked paprika and stir.
  • Preheat the oven to 380F° (190°).
  • Add the rest of the vegetables and cook for 2 – 3 minutes, stirring occasionally. Add the rest of the ingredients with 3 cups of water and bring into a boil.
  • Turn the heat off. Cover the pot with a lid and put it in the oven. Bake for about 1½ – 2 hours. Check every now and then if there’s enough liquid in the bottom of the pot. The liquid should get concentrated like gravy.
  • Eat the stew in deep plates with a quick drizzle of olive oil, with or without bread.

Notes

You can broil the stew uncovered for 5 minutes, when it’s ready, to give the veggies nice golden color.