Name: Vegan Irish Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Irish
Ingredients: 2 tablespoons oil (or use water for oil-free); 9 oz (255 grams) vegan beef or portobello mushrooms; 1 large onion, diced; 3 large carrots, cut into ½ inch chunky pieces; 2 ribs celery, diced; 5 cloves garlic, minced; 4 tablespoons all-purpose flour (or cornstarch); 4 cups (960 mls) vegetable stock; ¼ cup (60 mls) soy sauce (or Tamari); 1 medium rutabaga/swede (about 800 grams / 28 oz), cut into chunky pieces; 4 large potatoes (about 650g / 23 oz), cut into large chunks (each potato into about 6 pieces); ¼ head green cabbage, shredded; 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 1 tablespoon white or cane sugar; 2 large bay leaves; 2 x 4 inch sprigs fresh thyme (or 1 teaspoon dried); 2 x 4 inch sprigs fresh rosemary (or 1½ teaspoons dried); vegan dumplings

Vegan Irish Stew

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Indulge in the comforting warmth of this Vegan Irish Stew, a hearty dish that brings together tender vegetables and rich flavors, perfect for cozy evenings. This one-pot meal is not only satisfying but also easy to prepare, making it an ideal choice for busy weeknights or family gatherings. With its versatile ingredients and customizable options, you can create a delightful stew that everyone will love. Plus, it’s great for meal prep—make a big batch and enjoy leftovers throughout the week!

Author: Eleanor
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 6
Category: Main
Method: Stovetop
Cuisine: Irish

Ingredients

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2 tablespoons oil (or use water for oil-free)
9 oz (255 grams) vegan beef or portobello mushrooms
1 large onion, diced
3 large carrots, cut into ½ inch chunky pieces
2 ribs celery, diced
5 cloves garlic, minced
4 tablespoons all-purpose flour (or cornstarch)
4 cups (960 mls) vegetable stock
¼ cup (60 mls) soy sauce (or Tamari)
1 medium rutabaga/swede (about 800 grams / 28 oz), cut into chunky pieces
4 large potatoes (about 650g / 23 oz), cut into large chunks (each potato into about 6 pieces)
¼ head green cabbage, shredded
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 tablespoon white or cane sugar
2 large bay leaves
2 x 4 inch sprigs fresh thyme (or 1 teaspoon dried)
2 x 4 inch sprigs fresh rosemary (or 1½ teaspoons dried)
vegan dumplings

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Instructions

Heat oil in a large pot over high heat. Sear vegan beef or mushrooms until golden brown, then set aside.
In the same pot, reduce heat to medium and sauté onions, carrots, and celery until softened. Add garlic.
Stir in flour and cook for 1 minute to thicken.
Gradually add vegetable stock while stirring to create a smooth base.
Incorporate rutabaga, potatoes, cabbage, soy sauce, salt, pepper, sugar, and herbs; stir well.
Bring to a boil then simmer uncovered for 45-50 minutes until potatoes are tender.
Return seared vegan beef or mushrooms to the pot 10 minutes before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 250
Sugar: 4g
Sodium: 600mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg

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