Vegan Irish Stew Food

VEGETARIAN IRISH STEW

Steps:

• In a large, lightly oiled pot steam fry the onion until it begins to soften [that means cook it in a bit of water] Add flour and stir around completely.
• Add the remaining ingredients, mix well, bring to boil. Cover and simmer on low for 30 minutes or until vegetables are done.
• Taste and season.
• Note: The turnips should be large dice. The carrots round sliced. You may use other yeast extract than marmite.
• Also look in speciality or finer food stores for the Marmite. It is a British product. I find mine in Wegmans in PA/NY.

SLOW COOKER VEGAN IRISH STEW

Steps:

• Add all of the ingredients to a slow cooker pot.
• Season well with salt and pepper.
• Stir well and set to high for 6 hours or low for 8 hours.
• Serve with mashed potatoes or crusty bread.
• Enjoy!

VEGAN STEW

Steps:

• In a large heavy pot or dutch oven, heat 6 tablespoons of olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
• Add the onions, carrots and celery to the pot, along with the garlic, thyme, rosemary and bay leaves. Cook, stirring occasionally, until the leeks start to brown.
• Add the mushrooms and turnips or rutabaga. Pour in the wine and Worcestershire sauce and reduce the heat to low. Stir in the potatoes and cover the pot.
• Make the roux: In a measuring cup, heat the broth in the microwave until it's hot. Heat 3 tablespoons of olive oil in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the roux starts to darken, about 4-5 minutes. Gradually add the hot broth while whisking. Add the vinegar, molasses paprika and a dash of tabasco and whisk until smooth. Stir the roux into the stew.
• Simmer the stew, uncovered, until all the vegetables are tender, about 1 hour. If you feel the liquid is evaporating too quickly, you can cover it for a while. Season to taste with salt and pepper. Serve with mashed potatoes or crusty bread and sprinkle with parsley.

VEGAN IRISH STEW

Steps:

• Mix together the dry ingredients for the seitan, then mix in the wet. Knead until well combined, then cover and let rest for 15 minutes. Shape into a disc and cut into ~ 3/4-inch chunks. Toss the pieces in 1 tablespoon of oil and a sprinkling of salt and pepper.
• Heat a large cast iron or nonstick skillet over medium and add the seitan chunks when hot (no need to add any extra oil). Fry for about 5 minutes, or until the chunks are lightly browned. Remove from pan and set aside.
• Add another teaspoon of oil to the pan if needed, then add the onions and a pinch of salt. Cook the onions until lightly caramelized, about 10-15 minutes.
• Add the garlic and bay leaves, and let cook for about 60 seconds. Add the flour and stir to coat, then add the browned seitan, carrots, potatoes, broth, guiness, tomato paste, thyme, and worcestershire sauce. Bring to a low boil, then turn the heat down and let simmer, covered, for 45-60 minutes until the vegetables are tender and seitan is cooked. Stir occasionally.
• Remove the bay leaves and thyme sprigs, add salt and pepper to taste and serve!

VEGAN IRISH STEW

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute leeks until translucent, 3 to 5 minutes. Add potatoes, parsnips, turnip, celery, and carrots. Cook and stir until slightly tender and coated in oil, about 4 minutes. Add garbanzo beans, vegetable broth, beer, and parsley. Bring stew to a boil.
• Reduce heat to low; cook until vegetables are tender and stew thickens slightly, about 1 hour more. Add a little water if necessary. Season with salt and pepper.

VEGAN IRISH STEW

Steps:

• Place everything in crock pot and cook on low for 6 hours. After 6 hours, add peas and cook for 2 more hours. If stew thickens too much, add some additional water.