Print

Vegan Irish Stew

Vegan Irish Stew
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re looking for a cozy and nourishing meal that brings warmth to both the heart and belly, this Vegan Irish Stew is your answer. Perfect for busy weeknights or family gatherings, this one-pot dish is packed with rich flavors and chunky vegetables. With tender veggies and your choice of protein, every bite bursts with comfort. Easy to prepare on the stove, in an Instant Pot, or slow cooker, this stew will quickly become a favorite in your home.

Ingredients

Scale
  • 2 tablespoons oil (or water for oil-free)
  • 9 oz vegan beef or portobello mushrooms
  • 1 large onion, diced
  • 3 large carrots, cut into chunky pieces
  • 2 ribs celery, diced
  • 5 cloves garlic, minced
  • 1 medium rutabaga, cut into chunky pieces
  • 4 large potatoes, chopped
  • 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, heat the oil and sear the vegan beef or mushrooms until golden brown. Remove and set aside.
  2. Lower to medium heat and sauté onions, carrots, and celery until softened. Add garlic and cook for another 30 seconds.
  3. Stir in flour to coat the vegetables; then gradually add vegetable stock while stirring until smooth.
  4. Add rutabaga, potatoes, cabbage, soy sauce, salt, pepper, bay leaves, thyme, and rosemary. Mix well.
  5. Bring to a boil; then reduce heat and simmer uncovered for about 45-50 minutes until potatoes are tender.
  6. Return seared protein to the pot about ten minutes before serving.

Nutrition

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