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Vegan Irish Stew

Vegan Irish Stew
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Experience the warmth and comfort of this Vegan Irish Stew, a delightful plant-based twist on the traditional dish. Packed with chunky vegetables and your choice of vegan beef or mushrooms, this stew is not only hearty but also incredibly satisfying. Perfect for cozy dinners or gatherings, it brings together a medley of flavors that will warm your soul. Whether you’re preparing for a weeknight meal or a special occasion, this versatile recipe is an essential addition to any plant-based kitchen. Enjoy it with crusty bread or over creamy mashed potatoes for an even more indulgent experience.

Ingredients

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  • 2 tablespoons oil (or water for oil-free)
  • 9 oz optional vegan beef or portobello mushrooms
  • 1 large onion, diced
  • 3 large carrots, cut into chunky pieces
  • 4 large potatoes, cut into chunks
  • 1 medium rutabaga/swede, cut into chunks
  • ¼ head green cabbage, shredded
  • 4 cups vegetable stock
  • ¼ cup soy sauce
  • Fresh herbs: thyme and rosemary

Instructions

  1. In a large Dutch oven over high heat, add oil and sear the vegan beef or mushrooms until golden. Set aside.
  2. Reduce heat to medium and add onions, carrots, and celery; sauté until slightly softened. Add garlic and cook briefly.
  3. Stir in flour to coat the vegetables and cook for another minute.
  4. Gradually pour in vegetable broth while stirring to avoid lumps.
  5. Add rutabaga/swede, potatoes, cabbage, stock, soy sauce, salt, pepper, sugar, and herbs. Mix well.
  6. Bring to a boil then reduce heat and simmer uncovered for about 45-50 minutes until potatoes are tender.
  7. Add back the seared vegan beef or mushrooms before serving.

Nutrition

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