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Vegan Irish Stew

Vegan Irish Stew

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If you’re in search of a warming meal that embodies comfort, look no further than this Vegan Irish Stew. Brimming with tender vegetables and the option to add vegan beef or mushrooms, it’s the perfect hearty dish for busy weeknights or family gatherings. This recipe is incredibly versatile; you can prepare it on the stovetop, in an Instant Pot, or let it simmer in a slow cooker. Whichever method you choose, expect a deliciously rich stew that feels like a warm hug in a bowl.

Ingredients

Scale
  • 2 tablespoons oil (or water for oil-free)
  • 9 oz vegan beef or portobello mushrooms
  • 1 large onion
  • 3 large carrots
  • 2 ribs celery
  • 5 cloves garlic
  • 4 tablespoons all-purpose flour (or cornstarch)
  • 4 cups vegetable stock
  • 1 medium rutabaga
  • 4 large potatoes
  • ¼ head green cabbage
  • ¼ cup soy sauce
  • Fresh herbs (thyme and rosemary)

Instructions

  1. In a large pot, heat oil over high heat and sear your protein until golden brown.
  2. Lower heat, add onions, carrots, and celery to sweat until soft. Stir in garlic.
  3. Sprinkle flour over veggies and cook for another minute.
  4. Gradually pour in vegetable stock while stirring to combine.
  5. Add rutabaga, potatoes, cabbage, soy sauce, salt, pepper, and herbs; stir well.
  6. Bring to a boil then simmer uncovered for about 45 to 50 minutes until vegetables are tender.
  7. Serve hot and enjoy!

Nutrition