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Vegan Irish Stew

Vegan Irish Stew
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Indulge in the warmth of a hearty Vegan Irish Stew, perfect for cozy dinners or gatherings with friends. This comforting dish features a delightful mix of chunky vegetables and your choice of vegan beef or savory portobello mushrooms, simmered together for rich flavors that will satisfy everyone at the table. The one-pot preparation not only simplifies cooking but also makes cleanup a breeze, ensuring you spend more time enjoying your meal. Whether served with crusty bread or over fluffy rice, this nourishing stew is sure to become a go-to recipe for chilly evenings.

Ingredients

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

Instructions

  1. In a large Dutch oven, heat oil over high heat. Sear vegan beef or mushrooms until golden, then set aside.
  2. Lower heat to medium and add onions, carrots, and celery; cook until softened. Add garlic and sauté briefly.
  3. Sprinkle in flour, stirring until well-coated and cooked out.
  4. Slowly pour in vegetable stock while stirring continuously to eliminate lumps.
  5. Add remaining vegetables, soy sauce, salt, pepper, sugar, herbs; stir to combine.
  6. Bring to a boil; reduce heat to low and simmer uncovered for about 45 minutes until vegetables are tender.
  7. Return seared protein to the pot ten minutes before serving.

Nutrition

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