Description
Vegan Irish Stew is a hearty, comforting dish perfect for chilly nights or gatherings. This one-pot recipe features a medley of chunky vegetables, savory plant-based protein, and aromatic herbs simmered in a rich vegetable broth. Not only is it satisfying and wholesome, but it’s also easy to prepare and versatile enough to customize with your favorite veggies or leftovers. Whether enjoyed on its own or paired with crusty bread or creamy mashed potatoes, this stew is sure to warm your heart and fill your belly.
Ingredients
Scale
- 2 tablespoons oil (or water for oil-free)
- 1 large onion, diced
- 3 large carrots, cut into chunky pieces
- 2 ribs celery, diced
- 5 cloves garlic, minced
- 9 oz vegan beef or portobello mushrooms (optional)
- 1 medium rutabaga/swede, cut into chunks
- 4 large potatoes, cut into chunks
- ¼ head green cabbage, shredded
- 4 cups vegetable stock
- ¼ cup soy sauce or Tamari
- Fresh herbs (thyme and rosemary)
- 4 tablespoons all-purpose flour (or cornstarch)
Instructions
- In a large Dutch oven or soup pot over high heat, add the oil. Sear the vegan beef or mushrooms until golden brown and set aside.
- Lower the heat to medium and add onions, carrots, and celery to the same pot. Cook until softened.
- Add garlic and cook for an additional 30 seconds.
- Stir in the flour to coat the vegetables evenly for one to two minutes.
- Gradually pour in vegetable stock while stirring to prevent lumps.
- Add rutabaga, potatoes, cabbage, soy sauce, salt, pepper, sugar, bay leaves, thyme, and rosemary. Stir well.
- Bring to a boil then reduce to medium-low heat and simmer uncovered for about 45-50 minutes until vegetables are tender.
- Reintroduce seared protein before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg