Name: Vegan Irish Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Irish
Ingredients: 2 tablespoons oil (or use water for oil-free); 9 oz (255 grams) optional vegan beef or portobello mushrooms; 1 large onion, diced; 3 large carrots, cut into ½ inch chunky pieces; 2 ribs celery, diced; 5 cloves garlic, minced; 4 tablespoons all-purpose flour (or cornstarch); 330 mls (11 oz bottle) Guinness; 1 medium (about 800 grams / 28 oz) rutabaga/swede, cut into chunky pieces; 4 large (about 650g / 23 oz) potatoes, cut into large chunks (each potato into about 6 pieces); ¼ head green cabbage, shredded; 4 cups (960 mls) vegetable stock; ¼ cup (60 mls) soy sauce (or Tamari); 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 1 tablespoon white or cane sugar; 2 large bay leaves; 2 x 4 inch sprigs fresh thyme (or 1 teaspoon dried); 2 x 4 inch sprigs fresh rosemary (or 1½ teaspoon dried); vegan dumplings

Description

Vegan Irish Stew is a heartwarming, one-pot dish that embodies the essence of comfort food. This rich and flavorful stew combines fresh vegetables with the deep, malty notes of Guinness, creating a satisfying meal perfect for any occasion. Whether you’re hosting friends or simply enjoying a cozy night in, this vegan twist on a classic Irish dish will warm your soul. It’s customizable, allowing you to add your favorite vegetables or plant-based proteins like mushrooms or vegan beef. Plus, it’s excellent for meal prep, as the flavors deepen and improve with time. Serve it with crusty bread or over creamy mashed potatoes for a truly delightful experience.

Ingredients

Scale

2 tablespoons oil (or use water for oil-free)
9 oz (255 grams) optional vegan beef or portobello mushrooms
1 large onion, diced
3 large carrots, cut into ½ inch chunky pieces
2 ribs celery, diced
5 cloves garlic, minced
4 tablespoons all-purpose flour (or cornstarch)
330 mls (11 oz bottle) Guinness
1 medium (about 800 grams / 28 oz) rutabaga/swede, cut into chunky pieces
4 large (about 650g / 23 oz) potatoes, cut into large chunks (each potato into about 6 pieces)
¼ head green cabbage, shredded
4 cups (960 mls) vegetable stock
¼ cup (60 mls) soy sauce (or Tamari)
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 tablespoon white or cane sugar
2 large bay leaves
2 x 4 inch sprigs fresh thyme (or 1 teaspoon dried)
2 x 4 inch sprigs fresh rosemary (or 1½ teaspoon dried)
vegan dumplings

Instructions

Heat oil in a large Dutch oven over high heat.
Sear optional vegan beef or mushrooms until golden; set aside.
Lower the heat to medium and add onion, carrots, and celery; sauté until softened.
Stir in garlic and flour; cook for 1-2 minutes.
Gradually pour in Guinness, stirring well.
Add rutabaga, potatoes, cabbage, stock, soy sauce, salt, pepper, sugar, and herbs; mix thoroughly.
Bring to boil then reduce heat to medium-low; simmer uncovered for 45-50 minutes.
Add back the mushrooms or beefless tips about 10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main
Method: Stovetop
Cuisine: Irish

Nutrition

Serving Size: 1 cup (240g)
Calories: 250
Sugar: 5g
Sodium: 800mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 9g
Protein: 7g
Cholesterol: 0mg

Keywords: Feel free to substitute seasonal vegetables based on availability. For a gluten-free version, use cornstarch instead of flour and ensure your beer is gluten-free.