Veganirishstew Recipes

VEGAN IRISH STEW

Vegan Irish Stew image

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

Ingredients

1 cup (136g) vital wheat gluten
1/4 cup (27g) chickpea flour
1 tbsp (5g) nutritional yeast
1/2 cup (120g) vegetable broth
1 tbsp (15g) soy sauce
1 tbsp (14g) olive oil
scant 1/8 tsp liquid smoke (optional)
1 tbsp + 1 tsp olive oil, divided
1 large yellow onion, chopped
4 cloves garlic, minced
2 bay leaves
2 tbsp flour
2 cups vegetable broth (ideally beef-less broth)
11oz bottle Guinness Stout
4 sprigs fresh thyme (or 1 tsp dried)
4 large carrots, 1-inch dice
4-6 red or yellow waxy potatoes, 1-inch dice
1/4 cup tomato paste
1 tbsp vegan worcestershire sauce
salt and pepper to taste

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

VEGAN STOUT STEW

Vegan Stout Stew image

You'll find some of the most versatile vegetables simmering in a pot of thick Irish beer that, when thickened with flour and sweetened with a bit of brown sugar and soy sauce, becomes a rich and flavorful stew. Serve when it's cold or when you're looking for a hearty stew that will satisfy vegetarian and non-vegetarians alike! Make sure to get the regular beer, not stout!

Provided by The Inquisitive Vegetarian

Categories Soups, Stews and Chili Recipes Stews

Time 1h15m

Yield 6

Number Of Ingredients 13

Ingredients

5 tablespoons olive oil, divided
2 tablespoons soy sauce
14 ounces seitan, cut into bite-size pieces
1 yellow onion, diced
3 ribs celery, thinly sliced
2 carrots, halved lengthwise and thinly sliced
2 potatoes, diced
3 cloves garlic, minced
2 (12 fluid ounce) cans or bottles Irish stout beer
2 tablespoons brown sugar
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
salt and ground black pepper to taste

Steps:

Heat 2 tablespoons olive oil and soy sauce in a skillet over medium-high heat. Saute seitan in hot oil until browned on all sides, about 5 minutes.
Heat remaining olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, and garlic in hot oil until onions are soft, 3 to 5 minutes. Reduce heat to medium and slowly stir beer into vegetable mixture.
Stir brown sugar, flour, thyme, salt, and black pepper into beer mixture; add seitan. Bring mixture to a simmer, reduce heat to low, and cook until stew reduces and thickens, about 45 minutes.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 34.5 g, Fat 12.6 g, Fiber 3.1 g, Protein 18.5 g, SaturatedFat 1.9 g, Sodium 561.5 mg, Sugar 7.3 g

VEGETARIAN IRISH STEW

Vegetarian Irish Stew image

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

Ingredients

2 medium onions
1/4 cup unbleached flour
4 cups water
2 cups mushrooms, thickly sliced
1 cup carrots or 1 cup parsnip, sliced
1 cup turnips or 1 cup rutabaga
1 cup celery, diced
1/2 cup split red lentils
1/2 cup fresh parsley
1/4 cup Braggs liquid aminos or 1/4 cup soy sauce
3 vegetable bouillon cubes
1 bay leaf
2 teaspoons marmite
1 teaspoon sugar
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon marjoram
pepper
1 cup textured vegetable protein, chunks

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

Vegan Irish Stew image

Vegan Irish Stew, a delicious and filling recipe idea with no added dairy or meat. Slow cooker option included.

Categories Dinner

Time 45m

Number Of Ingredients 13

Ingredients

Tofu- 1 block firm (pressed.)
Flour- ¼ cup.
Olive Oil- 2 tablespoons.
Onion- 1 red chopped onion.
Celery- 2 stalks chopped.
Garlic- 4 cloves mined.
Vegetable Broth- 3 cups
Stout or similar beer- 16 ounces.
Mushrooms- 8 ounce container (sliced.)
Baby Potatoes- 2 ½ cups baby potatoes (sliced in half. Ketchup- ½ cup.)
Bay Leaves- 2.
Sugar- 2 teaspoons.
Oregano- 2 teaspoons (dried.)

Steps:

Start by preparing the tofu after it has been pressed by cutting the tofu into 1" cubes. Then you can place the flour into a shallow bowl and use it to cover the tofu. Alternatively, you can use the zip top bag method to do this.
In a large saucepan, heat the olive oil over medium high heat. Add the onion and cook until it turns golden.
Next, add your tofu to the saucepan with the onions and cook them five minutes, flipping your tofu as need to cook the tofu evenly. Then you should add the remaining ingredients and reduce the heat to simmer, uncovered, for 20 minutes.
Serve your vegan stew warm.

VEGAN IRISH STEW

Vegan Irish Stew image

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

Ingredients

¼ cup extra-virgin olive oil
3 leeks, thinly sliced
1 cup chopped red potatoes
1 cup peeled and sliced parsnips
1 cup peeled and chopped turnip
1 cup sliced celery
1 cup sliced carrots
4 cups garbanzo beans, drained
4 cups low-sodium vegetable broth
2 cups vegan stout beer (such as Samuel Smith's)
½ cup chopped fresh parsley
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
¼ cup water
salt and ground black pepper to taste

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

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