Irish Food

Vegan Irish Stew

The perfect dish for a gathering between family or friends.

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
 

DIRECTIONS

  • 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, let it simmer for 5 minutes.
  • Add minced garlic and stir.
  • Clean mushrooms and cut 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 heat. Garnish with fresh parsley if desired and serve warm.

Inspired by BrandNewVegan

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