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