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Vegan Irish Stew

Vegan Irish Stew
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Warm up your evenings with this hearty Vegan Irish Stew, a comforting dish that brings together the richness of chunky vegetables and flavorful herbs. Perfect for chilly nights or gatherings, this stew features tender potatoes, carrots, and a delicious gravy made from mushrooms or plant-based beef. It’s versatile enough to be cooked on the stovetop, in an Instant Pot, or in a slow cooker. With its comforting flavors and easy preparation, it’s a meal that everyone will adore.

Ingredients

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  • 2 tablespoons oil (or water for oil-free)
  • 9 oz vegan beef or portobello mushrooms
  • 1 large onion, diced
  • 3 large carrots, cut into ½ inch chunky pieces
  • 2 ribs celery, diced
  • 5 cloves garlic, minced
  • 4 tablespoons all-purpose flour or cornstarch
  • 330 ml dark beef broth substitute
  • 1 medium rutabaga/swede, cut into chunky pieces
  • 4 large potatoes, cut into large chunks
  • ¼ head green cabbage, shredded
  • 4 cups vegetable stock
  • ¼ cup soy sauce or Tamari
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon white or cane sugar
  • 2 large bay leaves
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • 2 sprigs fresh rosemary or 1½ teaspoon dried
  • Optional: vegan dumplings

Instructions

  1. Heat oil in a large Dutch oven over high heat. Sear the vegan beef or mushrooms until golden, then set aside.
  2. Reduce heat to medium and add onions, carrots, and celery; cook until softened. Stir in garlic.
  3. Add flour to coat vegetables and cook briefly. Gradually pour in the stout while stirring.
  4. Mix in rutabaga/swede, potatoes, cabbage, vegetable stock, soy sauce, salt, pepper, sugar, bay leaves, thyme, and rosemary.
  5. Bring to a boil then reduce heat to medium-low. Simmer uncovered for about 45-50 minutes until potatoes are tender.
  6. Return seared vegan beef/mushrooms before serving.

Nutrition

Find it online: https://recipesbyceleste.com/vegan-irish-stew/

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