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Vegan Irish Stew
Cozy up to a bowl of vegan Irish Stew. Loaded with vegetables and easy to make, this dish is perfect for dinner on chilly evenings. It’s a great dish for St. Patrick’s Day, too!
Prep Time 15 minutes
Cook Time 45 minutes
Yields 6 servings
Calories 200 kcal
Ingredients
- 1 teaspoon neutral-flavored vegetable oil
- 1 small onion diced
- 2 cloves garlic minced
- 10 ounces cremini mushrooms sliced
- teaspoon sea salt divided
- ¼ cup flour (Any kind of flour will work. I like to use brown rice flour.)
- 3 carrots chopped
- 2 parsnips chopped
- 1 pound red skinned potatoes diced
- 2 cups vegetable stock
- 1 cup stout
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ¼ cup chopped parsley for garnish
Instructions
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Heat the oil in a large stock pot over medium high heat. Add the onion and cook for about 5 minutes, until it becomes fragrant and translucent.
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Add the garlic, mushrooms, and a pinch of salt and continue to cook until the mushrooms release their liquid, about 5 to 10 minutes. Sprinkle the flour over the vegetables and stir to combine
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Add the carrots, parsnips, and potatoes to the pot along with the stock, stout, vegan Worcestershire sauce, tomato paste, bay leaves, thyme and, rosemary. Bring the mixture to a boil and then reduce the heat and allow the stew to simmer. Allow the stew to simmer for 30 minutes, or until the vegetables are fork tender. Remove the bay leaves and then season with pepper and the remaining salt.
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Serve hot, garnished with parsley.