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
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.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 4g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg