Name: Vegan Irish Stew
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Irish
Ingredients: 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; 1 medium rutabaga/swede, cut into chunky pieces; 4 large potatoes, cut into large chunks; ¼ head green cabbage, shredded; 330 mls vegetable stock; ¼ cup 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 sprigs fresh thyme (or 1 teaspoon dried); 2 sprigs fresh rosemary (or 1½ teaspoons dried); 9 oz optional vegan beef or portobello mushrooms; Vegan dumplings (optional)

Description

Indulge in the warmth and richness of Vegan Irish Stew, an inviting plant-based twist on a classic favorite. This hearty stew combines an array of chunky vegetables with your choice of vegan beef or mushrooms, delivering a comforting dish perfect for cozy family dinners or meal prep. With its savory flavors and nourishing ingredients, this stew promises to satisfy everyone at the table.

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
1 medium rutabaga/swede, cut into chunky pieces
4 large potatoes, cut into large chunks
¼ head green cabbage, shredded
330 mls vegetable stock
¼ cup 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 sprigs fresh thyme (or 1 teaspoon dried)
2 sprigs fresh rosemary (or 1½ teaspoons dried)
9 oz optional vegan beef or portobello mushrooms
Vegan dumplings (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the vegetables by dicing the onion, carrots, celery, rutabaga/swede, and potatoes; shred the cabbage.
In a large Dutch oven or soup pot, heat oil over high heat. Sear the vegan beef or mushrooms until golden brown; remove from pot.
Lower heat to medium and add onions, carrots, and celery; sweat until softened. Add garlic and cook briefly.
Stir in flour to coat vegetables evenly; cook for 1-2 minutes.
Gradually pour in vegetable stock while stirring until lumps are gone.
Add rutabaga/swede, potatoes, cabbage, soy sauce, salt, pepper, sugar, bay leaves, thyme, and rosemary; bring to a boil then reduce to simmer for about 45-50 minutes.
Reintroduce seared vegan beef or mushrooms about ten minutes before serving.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main
Method: Stovetop
Cuisine: Irish

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 250
Sugar: 5g
Sodium: 600mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 8g
Cholesterol: 0mg