Name: Vegan Irish Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Irish
Ingredients: 2 tablespoons oil (or water for oil-free); 9 oz (255 grams) optional 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 mls (11 oz) non-alcoholic stout; 1 medium (about 800 grams / 28 oz) rutabaga or turnips, cut into chunky pieces; 4 large (about 650g / 23 oz) potatoes, cut into large chunks; ¼ head green cabbage, shredded; 4 cups (960 mls) vegetable stock; ¼ cup (60 mls) 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 x 4 inch sprigs fresh thyme or 1 teaspoon dried; 2 x 4 inch sprigs fresh rosemary or 1½ teaspoons dried; Optional: vegan dumplings

Vegan Irish Stew

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Discover the warmth and comfort of Vegan Irish Stew, a hearty one-pot meal perfect for cozy family dinners or festive gatherings. This comforting stew combines tender vegetables and your choice of vegan beef or mushrooms, simmered together in a rich, savory broth that will have everyone asking for seconds. Enjoy it hot, paired with crusty bread or over creamy mashed potatoes. With its delightful flavors and nutritious ingredients, this Vegan Irish Stew is sure to become a favorite in your household.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: Serves approximately 6
Category: Main
Method: Simmering
Cuisine: Irish

Ingredients

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2 tablespoons oil (or water for oil-free)
9 oz (255 grams) optional 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 mls (11 oz) non-alcoholic stout
1 medium (about 800 grams / 28 oz) rutabaga or turnips, cut into chunky pieces
4 large (about 650g / 23 oz) potatoes, cut into large chunks
¼ head green cabbage, shredded
4 cups (960 mls) vegetable stock
¼ cup (60 mls) 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 x 4 inch sprigs fresh thyme or 1 teaspoon dried
2 x 4 inch sprigs fresh rosemary or 1½ teaspoons dried
Optional: vegan dumplings

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Instructions

Heat oil in a large Dutch oven over high heat.
Sear the vegan beef or mushrooms until golden; set aside.
Sauté onions, carrots, and celery until softened; add garlic.
Stir in flour to coat vegetables and cook briefly.
Gradually pour in non-alcoholic stout while stirring.
Add rutabaga, potatoes, cabbage, vegetable stock, soy sauce, salt, pepper, sugar, and herbs; stir well.
Bring to a boil then reduce heat to simmer uncovered for 45–50 minutes until tender.
Stir in the cooked vegan beef/mushrooms about 10 minutes before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 5g
Sodium: 700mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg

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