Name: Vegan Irish Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Irish
Ingredients: Oil (or water for oil-free); Optional vegan beef or portobello mushrooms; Onion; Carrots; Celery; Garlic; All-purpose flour (or cornstarch); Rutabaga; Potatoes; Green cabbage; Vegetable stock; Soy sauce (or Tamari); Sea salt; Black pepper; Sugar; Bay leaves; Fresh thyme and rosemary

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If you’re looking for a cozy, hearty meal that warms your soul, then this Vegan Irish Stew is just the ticket! It’s one of those dishes that feels like a warm hug on a chilly evening. Packed with chunky vegetables and rich flavors, this stew is perfect for busy weeknights or family gatherings. I love how easy it is to prepare and how everyone around the table can enjoy it—whether they’re vegan or not!

This stew is truly special because it’s made in one pot, making cleanup a breeze while still delivering that deep, comforting flavor we all crave. Plus, you can whip it up on the stove, in an Instant Pot, or even in a slow cooker. No matter how you choose to prepare it, the result will be a delicious Vegan Irish Stew that brings everyone together.

Why You’ll Love This Recipe

One-Pot Wonder: Save time and hassle with just one pot to clean!
Flavorful and Filling: A delightful mix of vegetables and seasonings makes each bite satisfying.
Family-Friendly: Even non-vegans will love this hearty stew; it’s perfect for everyone!
Make-Ahead Convenience: This stew tastes even better the next day! Prep it in advance for an easy meal.
Flexible Ingredients: Customize with whatever veggies you have on hand for endless variations.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to make this Vegan Irish Stew shine. You’ll find everything you need at your local grocery store!

For the Stew

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)
1 medium rutabaga/swede (about 800 grams / 28 oz), cut into chunky pieces
4 large potatoes (about 650g / 23 oz), 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

Variations

This recipe is wonderfully flexible, allowing you to tailor it to your taste. Here are some fun ways to mix things up!

Swap the protein: Use lentils or beans instead of vegan beef or mushrooms for a protein-packed twist.
Add extra greens: Toss in some spinach or kale during the last few minutes of cooking for added nutrition.
Spice it up: If you enjoy heat, add a pinch of red pepper flakes or a splash of hot sauce to give your stew a kick!
Change the veggies: Feel free to swap out any vegetables based on what’s in season or what you have on hand.

How to Make Vegan Irish Stew

Step 1: Sear Your Protein

In a large Dutch oven or soup pot (that holds at least 6 quarts / 5.7 litres), add the oil and place over high heat. When really hot, add the beefless tips or mushrooms and sear them until golden on all sides. This step builds flavor through caramelization—so don’t skip it! Once done, scoop them out and set aside.

Step 2: Sauté Your Veggies

Turn down the heat to medium and add the onions, carrots, and celery right into that same pot. We want all those tasty bits stuck to the bottom to add depth! Let them sweat down until they start to color—it usually takes about five minutes. Then add in your garlic because who doesn’t love that aroma filling the kitchen?

Step 3: Add Flour

After about 30 seconds of cooking the garlic, sprinkle in the flour and stir everything around until coated. Cooking out that raw flour flavor is key here; let it bubble away for a minute before we move on.

Step 4: Pour in the Liquid

Slowly pour in your stout while stirring continuously—this will help incorporate everything smoothly without lumps. Don’t worry too much about small lumps; they’ll blend out as we cook.

Step 5: Stir in Vegetables and Seasonings

Now it’s time to bring in our hearty ingredients—add the rutabaga/swede, potatoes, cabbage, stock, soy sauce, salt, pepper, sugar, and herbs. Give everything a good stir; we want those flavors mingling beautifully!

Step 6: Simmer Away

Bring everything slowly to a boil while stirring frequently. Once boiling, turn down to medium-low and let it simmer uncovered. Stir occasionally until those potatoes are soft and start breaking down—about 45-50 minutes should do it! If you’re feeling patient (and I hope you are!), letting it simmer longer only improves its flavor.

Step 7: Add Back Your Protein

With about ten minutes left before serving time, toss back in your seared beefless tips or mushrooms. Give everything another good stir so they soak up all those delicious flavors.

Step 8: Serve It Up!

Before serving up bowls of steaming stew for everyone, be sure to fish out any herb stalks if you used fresh herbs. Enjoy every spoonful!

Pro Tips for Making Vegan Irish Stew

Creating the perfect Vegan Irish Stew is all about attention to detail and a sprinkle of love! Here are some pro tips to elevate your stew game:

Choose fresh ingredients: Fresh vegetables not only enhance the flavor but also ensure your stew is packed with nutrients. Look for vibrant produce to brighten up your dish.
Sear your mushrooms or vegan beef: Taking the time to sear these ingredients first adds a depth of flavor that makes every bite deliciously rich. This step creates that irresistible golden crust we all love!
Let it simmer: Don’t rush the cooking process; letting your stew simmer longer allows the flavors to meld beautifully. If you have time, simmering for an hour or more will make it even tastier.
Adjust the thickness: If you prefer a thicker gravy, simply mash a few potatoes against the side of the pot toward the end of cooking. This natural thickening method keeps everything wholesome and flavorful.
Don’t skip the herbs: Fresh herbs like thyme and rosemary pack an aromatic punch that elevates your stew from good to unforgettable. They add both fragrance and flavor, making each bowl delightful!

How to Serve Vegan Irish Stew

Serving Vegan Irish Stew can be as enjoyable as making it! Present it beautifully and let your loved ones dig in.

Garnishes

Chopped fresh parsley: Sprinkle some freshly chopped parsley on top for a pop of color and freshness that complements the rich flavors.
Crusty bread: Serve with a slice of crusty bread on top for added texture and warmth, perfect for soaking up every bit of that delicious gravy.

Side Dishes

Garlic Bread: The buttery, garlicky goodness of garlic bread pairs wonderfully with this hearty stew, providing a satisfying crunch.
Simple Green Salad: A light green salad dressed with lemon vinaigrette balances out the richness of the stew, offering a refreshing contrast.
Roasted Vegetables: Roasted seasonal vegetables add a caramelized sweetness that complements the savory notes of the stew while bringing additional nutrition.
Mashed Potatoes: For true comfort food lovers, serving mashed potatoes on the side allows you to enjoy even more creamy goodness alongside your hearty stew.

Enjoy every warm and comforting bite of this Vegan Irish Stew—perfect for sharing with family or savoring solo on chilly evenings!

Make Ahead and Storage

This Vegan Irish Stew is perfect for meal prep! It stores beautifully, allowing you to enjoy wholesome, hearty meals throughout the week.

Storing Leftovers

Allow the stew to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 4 days.
Label your container with the date to keep track of freshness.

Freezing

Portion out the stew into freezer-safe containers or resealable bags.
Leave a little space at the top of your containers or bags, as the stew will expand when frozen.
Freeze for up to 3 months. For best quality, consume within a month.

Reheating

Thaw overnight in the refrigerator if frozen.
To reheat, warm on the stove over medium heat, stirring occasionally until heated through (about 10-15 minutes).
You can also reheat in the microwave; just cover and heat in short intervals, stirring in between.

FAQs

Here are some common questions about making Vegan Irish Stew.

Can I make Vegan Irish Stew without mushrooms?

Absolutely! If you’re not a fan of mushrooms, you can use extra vegetables like zucchini or bell peppers for added texture and flavor.

How long does Vegan Irish Stew last in the fridge?

When stored properly, Vegan Irish Stew can last up to 4 days in the refrigerator. It’s great for meal prep!

Can Vegan Irish Stew be made gluten-free?

Yes! Simply substitute the all-purpose flour with cornstarch or a gluten-free flour blend. Ensure your vegetable stock and soy sauce are also gluten-free.

What makes this Vegan Irish Stew special?

This stew is not only rich and flavorful thanks to its hearty vegetables and herbs, but it also provides a comforting dish that warms you from the inside out.

Final Thoughts

I hope you enjoy making this Vegan Irish Stew as much as I do! It’s a wonderful dish that brings warmth and comfort to any table. Whether you’re enjoying it on a chilly evening or sharing it with loved ones, this stew is sure to be a hit. Happy cooking!

Vegan Irish Stew

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Author: Madison
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 6
Category: Main
Method: Stovetop/Slow Cooker/Instant Pot
Cuisine: Irish

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Description

Warm up your evenings with a cozy bowl of Vegan Irish Stew, a delightful dish that embodies comfort and flavor. This one-pot wonder is loaded with tender vegetables like carrots, potatoes, and rutabaga, creating a rich and satisfying meal that even non-vegans will enjoy. Perfect for chilly nights, family gatherings, or meal prep for the week ahead, this stew is easy to make and packed with nutrients. Plus, it can be prepared on the stove, in an Instant Pot, or in a slow cooker!

Ingredients

Oil (or water for oil-free)
Optional vegan beef or portobello mushrooms
Onion
Carrots
Celery
Garlic
All-purpose flour (or cornstarch)
Rutabaga
Potatoes
Green cabbage
Vegetable stock
Soy sauce (or Tamari)
Sea salt
Black pepper
Sugar
Bay leaves
Fresh thyme and rosemary

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Instructions

In a large pot over high heat, add oil and sear the optional protein until golden brown. Remove and set aside.
Reduce heat to medium; sauté onions, carrots, and celery for about 5 minutes. Add garlic and cook for another 30 seconds.
Sprinkle in flour and stir for about a minute to cook off the raw flavor.
Gradually pour in vegetable stock while stirring continuously.
Add rutabaga, potatoes, cabbage, soy sauce, salt, pepper, sugar, bay leaves, thyme, and rosemary; stir well.
Bring to a boil then reduce heat; let simmer uncovered for 45–50 minutes until vegetables are tender.
Return seared protein to the pot during the last 10 minutes of cooking.
Serve hot with your choice of garnishes.