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Vegan Irish Stew

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Indulge in this hearty Vegan Irish Stew, a comforting one-pot dish brimming with chunky vegetables and rich flavors. Whether you cook it on the stove, in an Instant Pot, or a slow cooker, this stew combines tender potatoes, sweet carrots, and savory mushrooms or vegan beef, all enveloped in a luscious Guinness-infused gravy. Perfect for sharing with family and friends, this dish is not only delicious but also entirely plant-based!

Ingredients

Scale
  • 2 tbsp oil (or water for oil-free)
  • 9 oz vegan beef or portobello mushrooms
  • 1 large onion, diced
  • 3 large carrots, cut into ½ inch chunks
  • 2 ribs celery, diced
  • 5 cloves garlic, minced
  • 4 tbsp all-purpose flour (or cornstarch)
  • 11 oz Guinness
  • 1 medium rutabaga (800g), cut into chunks
  • 4 large potatoes (650g), cut into large chunks
  • ¼ head green cabbage, shredded
  • 4 cups vegetable stock
  • ¼ cup soy sauce (or Tamari)
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tbsp sugar
  • 2 bay leaves
  • Fresh thyme and rosemary sprigs

Instructions

  1. Heat oil in a large Dutch oven over high heat. Add vegan beef or mushrooms and sear until golden. Remove and set aside.
  2. Lower heat to medium; add onions, carrots, and celery to the same pot. If necessary, add more oil.
  3. Once veggies soften, stir in garlic followed by flour; cook for a minute.
  4. Gradually pour in Guinness while stirring to mix well.
  5. Add rutabaga, potatoes, cabbage, stock, soy sauce, salt, pepper, sugar, and herbs; stir thoroughly.
  6. Bring to a boil then reduce heat to simmer uncovered for about 45–50 minutes until potatoes are soft.
  7. Stir in the reserved beef or mushrooms about 10 minutes before serving.
  8. Remove herb stalks before serving.

Nutrition

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