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Vegan Irish Stew

Vegan Irish Stew
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Vegan Irish Stew is a comforting and hearty dish that warms the soul during chilly evenings. This plant-based take on a traditional favorite is brimming with tender vegetables and can be easily customized with your choice of vegan beef or mushrooms. Full of rich flavors, this stew is perfect for family dinners or gatherings, providing both nourishment and satisfaction. With its one-pot preparation, you can enjoy a savory meal without the fuss, making it an excellent option for busy weeknights or meal prep.

Ingredients

Scale
  • 2 tablespoons oil (or water for oil-free)
  • 1 large onion, diced
  • 3 large carrots, chunky
  • 2 ribs celery, diced
  • 5 cloves garlic, minced
  • 1 medium rutabaga, chunky
  • 4 large potatoes, cut into 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 tbsp white or cane sugar
  • 2 large bay leaves
  • 2 x 4 inch sprigs fresh thyme
  • 2 x 4 inch sprigs fresh rosemary
  • Optional: 9 oz (255 grams) vegan beef or portobello mushrooms

Instructions

  1. Heat oil in a large Dutch oven over high heat.
  2. Add vegan beef tips or mushrooms and sear until golden; remove from pot.
  3. Lower heat to medium; add onions, carrots, and celery. Sauté until softened, then add garlic.
  4. Stir in flour and cook for 1-2 minutes.
  5. Gradually add non-alcoholic stout alternative while stirring.
  6. Mix in rutabaga, potatoes, cabbage, vegetable stock, soy sauce, salt, pepper, sugar, and herbs.
  7. Bring to a boil then simmer uncovered for 45-50 minutes until potatoes are soft.
  8. Reintroduce seared protein about 10 minutes before serving.

Nutrition

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