Name: Vegan Irish Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Irish
Ingredients: 2 tablespoons oil (or water for oil-free); 1 large onion, diced; 3 large carrots, cut into ½ inch chunky pieces; 2 ribs celery, diced; 5 cloves garlic, minced; 1 medium rutabaga/swedish turnip, cut into chunky pieces; 4 large potatoes, cut into large chunks; 4 tablespoons all-purpose flour (or cornstarch); 330 mls vegetable stock; ¼ cup soy sauce (or Tamari); 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 1 tbsp 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 (255 grams) vegan beef or portobello mushrooms; ¼ head green cabbage, shredded; Vegan dumplings

Vegan Irish Stew

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Experience the warmth of a hearty Vegan Irish Stew, perfect for cozy gatherings or comforting family dinners. This delightful one-pot dish is brimming with tender vegetables and your choice of savory vegan beef or mushrooms. The rich, flavorful gravy envelops each ingredient, making it a satisfying meal for any occasion. Not only is this stew easy to prepare, but it also promises minimal cleanup—ideal for busy weeknights or leisurely weekends. Enjoy a comforting bowl that keeps well in the fridge and tastes even better the next day!

Author: Alina
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 6
Category: Main
Method: Stovetop
Cuisine: Irish

Ingredients

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2 tablespoons oil (or water for oil-free)
1 large onion, diced
3 large carrots, cut into ½ inch chunky pieces
2 ribs celery, diced
5 cloves garlic, minced
1 medium rutabaga/swedish turnip, cut into chunky pieces
4 large potatoes, cut into large chunks
4 tablespoons all-purpose flour (or cornstarch)
330 mls vegetable stock
¼ cup soy sauce (or Tamari)
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 tbsp 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 (255 grams) vegan beef or portobello mushrooms
¼ head green cabbage, shredded
Vegan dumplings

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Instructions

In a large Dutch oven or soup pot, heat the oil over high heat.
Sear your choice of vegan beef or mushrooms until golden, then set aside.
Lower the heat and sauté onions, carrots, and celery until softened; add garlic.
Stir in flour and cook for a minute to eliminate raw taste.
Gradually pour in vegetable stock while stirring to avoid lumps.
Add rutabaga, potatoes, cabbage, soy sauce, salt, pepper, sugar, bay leaves, thyme, and rosemary; stir well.
Bring to a boil then reduce heat to medium-low; simmer uncovered for 45-50 minutes until potatoes are soft.
Return seared protein to the pot about 10 minutes before serving.

Nutrition

Serving Size: 1 serving
Calories: 245
Sugar: 4g
Sodium: 650mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 9g
Protein: 6g
Cholesterol: 0mg

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