Rich and comforting plant-based hunter stew. Serve with a good baguette or gluten-free bread and you're set for dinner.
Prep Time10 minutesmins
Cook Time1 hourhr30 minutesmins
Course: Main Dish
Cuisine: Healthy, Plant-based, Polish-Inspired
Keyword: Plant-Based
Servings: 4as main course
Author: Shelly
Cost: 5
Ingredients
¼cupavocado oil - or olive oil
1large onion - diced
2teaspoonssmoked paprika or 1 dried chipotle pepper
4large potatoes - diced
2carrots - sliced
1medium zucchini - sliced
¼cabbage head - chopped
1container mushrooms - quartered
¼cupsauerkraut - drained and rinsed
1teaspooncaraway seeds
12peppercorns
2bay leaves
4thyme sprigs
1cupcrushed tomatoes or tomato juice
¼cupred 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.