Go Back Email Link
Print

Vegan Irish Stew

Irish food is unique in its use of local ingredients, traditional recipes, and hearty flavors. Popular dishes often feature fresh fish or seafood, potatoes, and seasonal vegetables. Irish cuisine is also known for incorporating butter, cream, and herbs to create rich and comforting dishes. Irish stew is a hearty, comforting dish that is very easy to make. It’s packed with potatoes, carrots, celery, and flavorful herbs and seasonings. It’s also a great option for those looking for a delicious, budget-friendly meal. Plus, the leftovers are amazing! Don’t worry! You can make Irish stew even as an amateur cook. Start with the basics and don’t be afraid to experiment with different ingredients and seasonings. With some patience and practice, you can create a delicious dish that your family and friends will love. Good luck!
Course Main Course
Cuisine Irish
Keyword Vegan Food
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 233kcal

Equipment

  • Large cast-iron or nonstick skillet

Ingredients

  • 1 tbsp olive oil
  • 1 1/2 Cup Seitan Chunks
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 2 ribs celery chopped
  • 1 carrot chopped
  • 1 pound portobello mushrooms about 18 small whole mushrooms
  • 1/4 cup tomato paste
  • 1 dark stout beer (12-14oz can or bottle)
  • 3 cups low-sodium vegetable broth
  • 15 small potatoes
  • 2 bay leaves4 sprigs of fresh thyme
  • 1 Tbs vegan Worcestershire sauce I like Annie’s Naturals Organic Worcestershire
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 2 Tbs corn starch or arrowroot powder
  • 1 Tbs water to make a thickening slurry
  • fresh parsley for garnish

Instructions

  • Heat a large cast-iron or nonstick skillet over medium and add the seitan chunks when hot, add olive oil and onions. Soften onions in a few tablespoons of veg broth.
  • Add chopped celery and carrot, and let it simmer for 5 minutes.
  • Add minced garlic and stir.
  • Clean mushrooms and cut them in half, add mushrooms to the pot, and simmer until slightly reduced in size.
  • Stir well in tomato paste and add beer, then simmer for 1-2 minutes.
  • Add broth and potatoes that have been cut in half.
  • Add all seasonings and bring to a slow boil. Test to taste and reduce heat and cover.
  • Add mix cornstarch and water and stir into the stew to thicken. Simmer for 20-30 minutes or until potatoes are cooked through.
  • Turn off the heat. Garnish with fresh parsley if desired and serve warm.