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Vegan Irish Stew

Vegan Irish Stew
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If you’re craving a comforting dish that warms the soul, this Vegan Irish Stew is your answer. Loaded with hearty vegetables and tender plant-based protein options like mushrooms or lentils, this stew is rich in flavor and nutrition. Enhanced by a savory vegetable broth, it brings together the perfect blend of textures and tastes for a cozy meal any day of the week. Ideal for busy weeknight dinners or as a make-ahead option for meal prep, this dish will have everyone asking for seconds. With its simplicity and delightful aroma, you’ll love gathering around the table with family and friends to enjoy this nourishing bowl of goodness.

Ingredients

Scale
  • 2 tablespoons oil (or water for oil-free)
  • 9 oz vegan beef or portobello mushrooms
  • 1 large onion, diced
  • 3 large carrots, chopped
  • 2 ribs celery, diced
  • 5 cloves garlic, minced
  • 1 medium rutabaga, chopped
  • 4 large potatoes, chunky
  • ¼ head green cabbage, shredded
  • 4 cups vegetable stock
  • ¼ cup soy sauce
  • 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)

Instructions

  1. In a large pot over high heat, add oil. Once hot, sear vegan beef or mushrooms until golden. Set aside.
  2. Lower heat to medium; sauté onions, carrots, and celery until tender. Add garlic and cook for another minute.
  3. Sprinkle flour over veggies; stir well.
  4. Gradually pour in vegetable broth while stirring to create a smooth base.
  5. Add rutabaga, potatoes, cabbage, soy sauce, salt, pepper, sugar, and herbs; mix well.
  6. Bring to a boil then reduce heat and let simmer uncovered for about 45 minutes until veggies are tender.
  7. Return seared protein to the pot for the last few minutes of cooking.
  8. Serve hot with garnishes of choice.

Nutrition

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