Print

Vegan Irish Stew

Vegan Irish Stew
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth and richness of this Vegan Irish Stew, a hearty dish that brings comfort to any dining occasion. This one-pot wonder is brimming with vibrant vegetables, plant-based protein options, and an aromatic blend of herbs that meld together beautifully during slow cooking. Each spoonful offers a delightful balance of flavors and textures, making it perfect for cozy family dinners or meal prep for the week ahead. Whether you’re impressing guests or simply treating yourself, this stew is sure to satisfy your cravings for something nourishing and delicious.

Ingredients

Scale
  • 2 tablespoons oil (or water for oil-free)
  • 9 oz (255 grams) vegan beef or portobello mushrooms
  • 1 large onion, diced
  • 3 large carrots, cut into chunky pieces
  • 2 ribs celery, diced
  • 5 cloves garlic, minced
  • 4 cups vegetable stock
  • 1 medium rutabaga/swede, cut into chunky pieces
  • 4 large potatoes, cut into chunks
  • ¼ head green cabbage, shredded
  • soy sauce
  • sea salt
  • black pepper
  • sugar
  • bay leaves
  • thyme
  • rosemary

Instructions

  1. In a large Dutch oven or soup pot over high heat, add oil and sear the vegan beef or mushrooms until golden. Set aside.
  2. Lower heat to medium and add onions, carrots, and celery. Cook until softened; then add garlic and cook for another minute.
  3. Stir in flour until well combined; cook for 1–2 minutes.
  4. Gradually pour in vegetable stock while stirring to prevent lumps.
  5. Add rutabaga/swede, potatoes, cabbage, soy sauce, salt, pepper, sugar, bay leaves, thyme, and rosemary. Stir well.
  6. Bring to a boil; reduce heat to medium-low and simmer uncovered for about 45–50 minutes until the vegetables are tender.
  7. Return seared vegan beef/mushrooms to the pot about ten minutes before serving.

Nutrition

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