Vegetarian Irish Stew Food
VEGAN IRISH STEW
This savory hearty vegan Irish stew is full of homemade seitan, potatoes, and carrots with a rich Guinness broth. It's easy to make and delicious served with a side of soda bread
Provided by Eva Agha
Categories Entrees
Time 1h25m
Number Of Ingredients 20
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!
Nutrition Facts : Calories 383 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, ServingSize 1, Sodium 893 grams sodium, Sugar 6 grams sugar
VEGETARIAN IRISH STEW
Make and share this Vegetarian Irish Stew recipe from Food.com.
Provided by That is Dr House to
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
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.
VEGAN IRISH STEW
Delicious vegan garbanzo bean stew with a stout beer broth.
Provided by PalouseBrand
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 1h37m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 60.9 g, Fat 11.6 g, Fiber 10.8 g, Protein 10.4 g, SaturatedFat 1.6 g, Sodium 700.6 mg, Sugar 5.8 g
SLOW COOKER VEGAN IRISH STEW
A simple Irish stew full of flavourful winter vegetables and lentils in a rich gravy made in a slow cooker.
Provided by Author: Jacqueline Meldrum
Categories dinner
Time 6h10m
Yield Yield: 6-8
Number Of Ingredients 11
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!
Nutrition Facts :
INSTANT POT® VEGETARIAN IRISH STOUT STEW
This meatless stew is a delicious, rich, and hearty choice for St. Patrick's Day or when the weather is cold. Serve with soda bread.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot. Add mushrooms and saute for 3 minutes. Press Cancel. Add broth and beer, scraping the bottom of the pot to loosen any browned bits.
- Stir in tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Stir in potatoes, carrots, and onion until combined.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and garnish with parsley.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 50.1 g, Fat 4.5 g, Fiber 8.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 1074.7 mg, Sugar 10.7 g
VEGETARIAN IRISH STEW
Make and share this Vegetarian Irish Stew recipe from Food.com.
Provided by Jacquiesa
Categories One Dish Meal
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Add all ingredients except for peas into crock pot and cook on low for 6 hours. Add peas and cook for 2 more hours.
Nutrition Facts : Calories 232.1, Fat 4, SaturatedFat 0.6, Sodium 203.7, Carbohydrate 40.4, Fiber 12.3, Sugar 5.8, Protein 10.1
More about "vegetarian irish stew food"
VEGETARIAN IRISH STEW - GOURMANDELLE
From gourmandelle.com
Cuisine EnglishTotal Time 35 minsCategory Main DishesCalories 239 per serving
VEGETARIAN IRISH STEW - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
4.6/5 (8)Estimated Reading Time 5 minsServings 4Total Time 1 hr 40 mins
- Cook the vegetarian sausages according to the instructions on the packet, probably around 20 minutes in the oven.
- Meanwhile, heat the oil in a large casserole pot (or, if your pot can't be used on the hob as well as in the oven, start it off in a large saucepan). Add the chopped carrots, celery, onion, garlic and potatoes, and cook over a medium heat for 5-10 minutes, until the onions are fairly soft.
- Add the vegetable stock, dark beer, bay leaf and dried thyme, and season with plenty of black pepper.
VEGAN IRISH STEW - IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
5/5 (138)Calories 233 per servingCategory Soup
- Heat a large pot over medium-high heat. Add the olive oil, and when hot add in the celery, onion, and garlic. Sauté until the onion becomes translucent and just begins to brown, about 5 minutes.
- Sprinkle in the flour. Stir well to coat the veggies, and cook for another minute to heat up the flour. Add 2 cups of vegetable broth, and scrape the bottom of the pan with your spoon to get any bits off the bottom.
- Add in the beer, all of the remaining veggies, tomato paste, and spices. The beer will foam up, but that’s ok, the bubbles and alcohol will cook right out. Bring to a simmer and cook for 10 – 15 minutes until the veggies are fork-tender, but not mushy. The stew will be very thick! If you prefer a thinner stew, feel free to thin it out to taste with 1 to 2 more cups of vegetable broth. Remove bay leaves before serving, and serve hot.
VEGETARIAN IRISH STEW - KARA LYDON
From karalydon.com
Estimated Reading Time 8 mins
IRISH 'LAMB' STEW [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 3 mins
VEGAN IRISH STEW FOR A HEALTHY, HAPPY ST. PATRICK'S DAY ...
From naturalkitchenschool.com
Reviews 4
- In a large pot, heat the olive oil (or ¼ cup vegetable broth) over medium heat. Add the onion and garlic. Cook and stir for a few minutes, then add the mushrooms. Add a pinch of the sea salt. Cook and stir for a few minutes. Cover and let cook a few more minutes to help them soften up. You can add a small splash of water if needed.
- Add the carrots, celery, cabbage, parsnip and potatoes. Add the broth, beer, thyme, maple syrup, and apple butter. Bring to a boil over medium high heat, then reduce the heat to cook, lightly covered, on low for 20 minutes.
- To make the dumplings, in a large mixing bowl combine the all-purpose baking flour, baking powder, sea salt and fresh rosemary. Stir well. Add the olive oil and almond milk. Stir well again.
- In a small bowl, stir the kuzu or cornstarch with a few tablespoons of cold water to dilute it. Add to the stew and stir until thickened. Add a little more if you want to achieve a thicker stew consistency.
15 VEGAN IRISH RECIPES FOR ST. PATRICK’S DAY - LIVEKINDLY
From livekindly.co
Author Gillian FisherPublished 2019-03-13
- Soda Bread. Every country has its national loaf. Italy has ciabatta, Germany has rye and Ireland has delicious soda bread. This spongy, slightly tangy bread gets its name from the baking soda which is used instead of yeast as a raising agent.
- Irish Stew. Usually made with lamb, this hearty stew is instead packed with mushrooms as well as chunky root vegetables. The thick gravy which is made with stout means it’s the perfect dish for supping in front of a roaring fire.
- Colcannon. Ireland and potatoes go together like England and tea. Although of course, neither plant is native to either country. The potato quickly became the general population’s staple food after being introduced from the Americas in the 16th century.
- Vegan Hand Pies. These golden pastries are made with cider vinegar and lots of veg. Traditionally made with beef, the chef has added some tempeh for extra texture and flavour.
- Carrot and Sea Spaghetti Salad. Long before fresh seaweed was recognised as a superfood, people in Ireland would use the plant in soups, salads and as a setting agent (carrageenan.)
- Dublin Coddle. Irish cuisine is the king of expediency. Coddle, named after the meal’s cooking method, was traditionally made at the end of the week, when all the household leftovers were put in a pot and coddled (simmered slowly.)
- Boxty. Simple but satisfying, these classic Irish potato pancakes can be served as an accompaniment to Irish stew, or on their own for a light snack. Traditionally made with buttermilk, this vegan boxty swaps cashew milk for dairy and throws in vegan mozzarella for good measure.
- Leek and Potato Soup. Another rustic dish, this thick soup is extra creamy thanks to a healthy glug of almond milk. It goes particularly well with soda bread.
- Vegan Corned Beef Reuben. Along with boiled bacon and buttermilk, corned beef is a popular part of Irish cookery. As a plant-based alternative, this behemoth of a sandwich recipe recreates the salted meat using seitan, a vegan protein made from wheat gluten.
- Irish Tea Brack. Though traditionally baked in a loaf tin, this vegan treat is more like a cake than a bread, slightly chewy and gorgeously syrupy. Get the recipe here.
VEGAN IRISH STEW WITH SAVORY HERB ... - CONNOISSEURUS VEG
From connoisseurusveg.com
4.9/5 (33)Total Time 1 hr 10 minsCategory EntreeCalories 591 per serving
- Begin by making the stew. Coat the bottom of a large pot with 2 tablespoons of oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer. Avoid crowding the pan and cook them in batches if needed. Allow the mushrooms to cook for about 5 minutes, flip, and cook 5 minutes more, until lightly browned on both sides. Remove them from the pot and transfer to a plate.
- Add the remaining oil to the pot. When the oil is hot, add the celery, carrot, and onion. Sauté for about 10 minutes, until the veggies begin to soften.
- Stir in the garlic and flour. Sauté about 2 minutes more, until the garlic is very fragrant and the flour evenly coats the veggies.
- Stir in the stout, broth, tomato paste, cabbage, potato and thyme. Return the mushrooms to the pot. Raise the heat and bring the liquid to a boil. Lower the heat and allow the mixture to simmer, uncovered, for 10 minutes. The veggies should be a bit firm at this point. You can add up to a cup of water during simmering if the broth reduces too much.
VEGETARIAN AND VEGAN IRISH RECIPES FOR ST. PADDY'S DAY
From thespruceeats.com
Author Jolinda Hackett
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- Colcannon. Colcannon is a traditional Irish side dish, and this version is both vegetarian and vegan. Make this recipe for St. Patrick's Day, or any day when you're longing for a wee taste of Ireland.
- Happy Irish Beer Bread Recipe. We call this Irish recipe "happy" because it calls for just a bit under 12 oz of beer... so you take a sip before using the rest.
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- Irish Eggs in a Hole. This vegetarian dish is a simple and cute St. Patricks Day's breakfast or brunch dish that will captivate your family and friends because of its shamrock shape.
- Vegan Shepherds Pie. Shepherds pie is traditionally served on St. Patrick's. Now you can serve this hearty and healthy vegan version to your family friends.
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VEGAN IRISH STEW - TRADITIONAL PLANT-BASED COOKING
From traditionalplantbasedcooking.com
Ratings 5Category Dinner, Lunch, Main CourseCuisine IrishTotal Time 1 hr
- To your saucepan add the dried TVP chunks and cover with 8 cups/2 litres of boiling water. Mix through the yeast extract, bay leaf's, thyme, tamari, Worcester sauce and stock cubes.Leave for 15 minutes while you prepare the rest of the ingredients.
RUSTIC VEGAN IRISH STEW WITH ORANGE GREMOLATA - PARSNIPS ...
From parsnipsandpastries.com
5/5 (3)Total Time 1 hr 15 minsServings 6Calories 450 per serving
- . Heat the olive oil in a deep pot or dutch oven over medium heat. Add the sliced shallots and leeks and stir to coat in the oil. Cook 5 minutes, until starting to soften, and sprinkle with the sugar and a pinch of sea salt. Continue to cook until golden and caramelized, about 25 minutes. The longer you let the onions slowly caramelize, the deeper the flavors will be.
- . While the onions are caramelizing, prepare all of your vegetables. (The washing, peeling, and chopping of all the veggies take time, so get your onions going beforehand.)
- . When the onions are nice and caramelized, deglaze the pot with the white wine, scraping off any brown bits from the bottom of the pot. Let the wine simmer about 3 or so minutes until it’s reduced by more than half.
EASY VEGAN VEGETABLE STEW - VEGGIE DESSERTS
From veggiedesserts.com
5/5 (7)Total Time 40 minsCategory DinnerCalories 150 per serving
- Heat the oil in a large pot and fry the onion until golden, about 5 minutes, then add the garlic and cook for 1 minute.
- Add the vegetable stock, potatoes, carrots, bay leaves and pepper, stir well, bring to the boil then reduce the heat and simmer for 20 minutes or until the potatoes and carrots are tender.
VEGAN IRISH STEW - HEALTH MY LIFESTYLE
From healthmylifestyle.com
5/5 (1)Total Time 45 minsCategory Main Course, SoupCalories 315 per serving
- In a large stockpot or saucepan over medium heat, add the onion, garlic, carrots, celery, and mushrooms. Sauté until the vegetables soften, about 5 minutes. The onions and mushrooms should sweat out excess liquid so no oil or water is necessary in the pan. If it gets too dry, add a tablespoon or two of water or broth.
- Add the tomato paste and stir to coat, then add the potatoes and cook for another minute or two. Add the vegetable broth and spices, stir well. Bring to a boil, cover, and turn down heat to a simmer. Allow to simmer for 10-15 minutes until potatoes are soft.
- Meanwhile, make a slurry by adding 1:1 ratio of cold water to cornstarch in a small bowl and stir to combine. Stir the slurry into the pot. Allow to simmer until the stew begins to thicken.
VEGAN BEEF (IRISH) STEW - VEGANOSITY
From veganosity.com
4.9/5 (9)Total Time 1 hr 40 minsCategory Entree, Main Course, SoupCalories 243 per serving
- Put 2 tbsp (30 ml) broth in a large skillet, Dutch oven or stock pot see note) and heat on medium heat. When the broth begins to boil add the mushrooms, onion and carrots and cook for five minutes. Stir frequently and add a few more tbsp of broth if needed. Add the garlic and stir well. Cook for two minutes.
- If you are cooking this in your slow cooker, transfer the onions, carrots, mushrooms and garlic from the pan to the cooker (if cooking in a stock pot or Dutch oven, leave the onions and add the potatoes and remaining ingredients) and add the potatoes, the remaining broth, 2 cups (480 ml) water, tamari or soy sauce, Worcestershire sauce, herbs, and salt and pepper. Gently push the herbs into the broth and bring to a boil. Reduce the heat to simmer and cook for one hour, or two or more hours in your slow cooker. The longer you cook the stew the softer the potatoes will become.
- Melt the butter in a small saucepan on medium heat. When it's melted whisk in the flour until it's creamy and thick. Whisk in the milk until it's creamy and slurry. Stir it into the stew until it's completely combined and let it simmer for approximately ten minutes until the broth thickens. Remove the herbs. Taste and add more salt and pepper as needed.
TRADITIONAL VEGETABLE VEGAN IRISH STEW - COOK EAT LIVE LOVE
From cookeatlivelove.com
5/5 (2)Total Time 1 hrCategory Main Course, SoupCalories 223 per serving
- Heat the olive oil in a skillet over medium high heat. When hot, add the onions and cook until very soft, about 8 minutes.
- Cut the carrots into about 1/2 inch pieces. Depending on the size of the mushrooms, leave intact or cut in half.
SIMPLE VEGAN IRISH STEW - YUMSOME
From yumsome.com
5/5 (2)Total Time 45 minsCategory MainsCalories 434 per serving
- Heat the oil in a large pan (e.g. a stock pot), and gently fry the onion, leeks, celery, thyme, bay, and carrot for 10 mins.
- Add the rest of the ingredients, except the parsley, stir well, cover the pan, bring to the boil, then reduce the heat, and simmer for around 25 minutes, until the carrots and potatoes are tender.
- Store any leftovers in an airtight container in the fridge for up to 5 days, or in the freezer for up to three months.
VEGAN IRISH STEW - A VIRTUAL VEGAN
From avirtualvegan.com
4.9/5 (27)Calories 164 per servingCategory Entree
- 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 in the pan until golden on all sides. Scoop them out and put in a bowl or on a plate and set them aside until near the end.
- Turn the heat down to medium, then to the same pot (don't clean it .. we want any stuck-on residue for flavour!), add the onions, carrots and celery. You might also need to add a teeny bit more oil depending on the pan you're using. If you are not using vegan beef, seitan or mushrooms begin with this step, adding the oil and warming the pan first.
VEGETARIAN IRISH STEW - SOUPADDICT
From soupaddict.com
Estimated Reading Time 6 mins
- Heat the olive oil or 2 Tbs broth in a 4 to 5 quart Dutch oven or soup pot over medium heat. Add the onions and celery and cook until translucent. Add the potatoes, turnips, carrots, mushrooms, and garlic, stir well and cover pot with a lid. Cook for 10 minutes, or until the vegetables have given off some liquid.
- Scootch the vegetables to one side and tip the pot to pool liquids to the cleared area (or, if dry, add a splash of vegetable broth). Spoon the tomato paste into the liquid, and top with the smoked paprika. Stir to create a paste, and let cook until fragrant.
- Add a splash of vegetable broth to the pot, and sprinkle the flour over the vegetables. Mix the tomato paste into the vegetables, and stir until the flour has disappeared into the vegetables. Add the beer, and let simmer, to cook off the alcohol.
- Add the remaining broth, miso, herbs, and lentils. When the stew begins to boil, reduce heat to maintain a gentle but active simmer (medium-low should do it). Cover partially with the lid, and cook for 45 minutes, stirring occasionally.
EASY VEGAN IRISH STEW WITH GUINNESS - THE FIERY VEGETARIAN
From thefieryvegetarian.com
4.8/5 (4)Calories 464 per servingCategory Meals in Under 30 Minutes
- Melt the plant-based spread or vegan butter in a pot over medium-high heat. Add the onions and fry gently for five minutes.
- Add the celery and fry five minutes more. If not adding celery, just fry the onions another five minutes (so ten minutes total), stirring often, until golden and soft.
- Add all of the other ingredients except the parsley. The seitan should be torn into chunks, not chopped. I make a small incision in it and then pull chunks off.
VEGAN IRISH STEW - KEEPING THE PEAS
From keepingthepeas.com
4.9/5 (7)Total Time 45 minsCategory Main Course, Soups, StewsCalories 144 per serving
- Add 1/4 cup of vegetable stock to a pot on medium heat. Add chopped onions, cleaned and sliced leeks, and minced garlic. Sauté until onions are translucent about 3-5 minutes.
- Add 3 cups of vegetable stock to the pot. Scrape any bits off the bottom of the pot with your spoon.
- Add chopped carrots, sliced potatoes, tomato paste, Italian seasoning, rosemary, salt and pepper. Stir to combine. Bring to a simmer. Reduce heat, cover, and cook for about 20 minutes, or until vegetables are tender.
TOP 5 DELICIOUS IRISH VEGETARIAN DISHES YOU NEED TO TRY
From irelandbeforeyoudie.com
- Irish Stew – our world-famous dish made vegetarian. Irish stew can be made purely with vegetables and potatoes without the meat, or it can be made using some meatless style chunks.
- Vegetarian Sunday Roast – the best meal of the week. Traditionally this would have been based around beef, lamb, or roast chicken. Still, these days there are many options for a vegetarian roast.
- Coddle – Dublin coddle the vegetarian way. You may not have realised that this could be made into a vegetarian dish, because vegetarian sausages aren’t quite the same consistency as meat sausages, but it can be done.
- Steak and Gravy pie with mash and veg – easy as pie. These Linda McCartney pies are unbelievably realistic and contain no meat whatsoever. They have meat style chunks, with thick gravy, and a flaky pastry which goes so well with creamy Irish mash and roasted veggies of your choice.
- Vegetarian Irish breakfast – the breakfast of champions. Gone are the days when you needed the traditional pork sausages, rashers, and pudding to make an Irish breakfast, now you can create the exact same breakfast with vegetarian replacements.
VEGETARIAN STEW RECIPES TO MAKE THIS WINTER - WELL+GOOD
From wellandgood.com
- Instant Pot vegan tofu and potato stew. This stew can be ready in an hour, and it's loaded with wholesome ingredients, including tofu, onion, carrots, celery, veggie broth, and frozen peas.
- Beef-less stew. This stew uses some of the same techniques used to make beef stew. Except this time, the secret ingredient that replaces meat is oyster mushrooms.
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- Vegan Irish stew. This veggie-packed stew is filled with hearty veggies like carrots, potatoes, and parsnips, leaving with you a filling option for lunch or dinner.
- West African peanut stew. This cozy West African peanut stew is packed with flavor. Instead of using peanut butter, you can swap in sunflower seed butter or almond butter—whichever is in your pantry.
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- Vegan winter lentil stew. Cozy up with this winter lentil stew. Aside from being delicious, it's also really affordable. The full recipe costs $5 to make.
- Instant Pot fennel, chickpea, and brown rice stew. All you need to do to make this stew is put your ingredients—including brown rice, chickpeas, and veggie broth—into your Instant Pot and you're good to go.
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