Name: Vegan Irish Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Irish
Ingredients: 1 large onion, diced; 3 large carrots, cut into ½ inch chunky pieces; 2 ribs celery, diced; 5 cloves garlic, minced; 1 medium rutabaga, cut into chunky pieces; 4 large potatoes, cut into large chunks; ¼ head green cabbage, shredded; 2 tablespoons oil or water for oil-free cooking; 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; 9 oz optional vegan beef or portobello mushrooms; 4 tablespoons all-purpose flour or cornstarch

Vegan Irish Stew

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Vegan Irish Stew is a hearty, one-pot dish that’s perfect for any occasion. Bursting with chunky vegetables and your choice of vegan beef or mushrooms, this comforting stew delivers a rich depth of flavor thanks to its savory gravy. Ideal for family dinners or cozy nights in, it’s easy to prepare, making it a fantastic option for busy weeknights. Plus, this meal is meal prep-friendly, storing well in the fridge or freezer for later enjoyment. Enjoy a bowl of warmth and nourishment that everyone will love!

Author: evelyn
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: Serves approximately 6
Category: Main
Method: Stovetop
Cuisine: Irish

Ingredients

Scale

1 large onion, diced
3 large carrots, cut into ½ inch chunky pieces
2 ribs celery, diced
5 cloves garlic, minced
1 medium rutabaga, cut into chunky pieces
4 large potatoes, cut into large chunks
¼ head green cabbage, shredded
2 tablespoons oil or water for oil-free cooking
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
9 oz optional vegan beef or portobello mushrooms
4 tablespoons all-purpose flour or cornstarch

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Instructions

Heat oil in a large Dutch oven over high heat.
Sear the vegan beef or mushrooms until golden, then set aside.
Reduce heat to medium and add onion, carrots, and celery; sweat until colored.
Stir in minced garlic for 30 seconds.
Sprinkle flour over the veggies, stirring to coat; cook for 1-2 minutes.
Gradually pour in vegetable stock while stirring to avoid lumps.
Add rutabaga, potatoes, cabbage, soy sauce, salt, pepper, sugar, bay leaves, thyme, and rosemary; mix well.
Bring to a boil then reduce heat and simmer uncovered for about 45-50 minutes until potatoes are tender.
Stir in seared ingredients 10 minutes before serving.
Serve hot and enjoy!

Nutrition

Serving Size: 1 bowl (about 350g)
Calories: 220
Sugar: 5g
Sodium: 750mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg

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