Vegan Irish Stew

The perfect dish for a gathering between family or friends.


  • 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 leaves

  • 4 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


  • 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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