Name: Vegan Irish Stew Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Irish
Ingredients: 1 medium carrot, diced; 2-3 medium celery sticks, diced; 1 medium leek, sliced; 2-3 garlic cloves, finely chopped; 6 oz (170 g) plant-based “chicken”; ½ lb (225 g) celeriac, peeled and cut into ½-inch pieces; 1 lb (450 g) potatoes, peeled and cut into 1-inch pieces; A handful fresh parsley, roughly chopped; 1 tablespoon olive oil; 1 ½ cup (330 ml) Guinness; 2 tablespoons fresh thyme, finely chopped; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 4 cups vegetable stock; Salt and freshly ground black pepper to taste

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Introduction

Vegan Irish Stew is a hearty and comforting dish perfect for chilly days. This plant-based version uses savory vegetables and plant-based protein simmered in rich Guinness and vegetable stock, capturing the traditional flavors with a vegan twist.

A white bowl filled with a chunky stew, showing several layers of large, soft, golden yellow potato pieces mixed with tender, light brown meat chunks. The stew has a thick, glossy orange broth with visible green herbs scattered on top and throughout. The ingredients float in the rich liquid, with some small bits of vegetables and herbs adding texture and color. In the background, a bottle of Guinness and brown bread slices sit on a surface with a white marbled texture, next to a sprinkle of thyme sprigs. The scene is warmly lit, making the stew look hearty and comforting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium carrot, diced
2-3 medium celery sticks, diced
1 medium leek, sliced
2-3 garlic cloves, finely chopped
6 oz (170 g) plant-based “chicken”
1 ½ cup (330 ml) Guinness
2 tablespoons fresh thyme, finely chopped
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
½ lb (225 g) celeriac, peeled and cut into ½-inch pieces
1 lb (450 g) potatoes, peeled and cut into 1-inch pieces
4 cups vegetable stock
A handful fresh parsley, roughly chopped
Salt and freshly ground black pepper to taste

Instructions

Step 1: Heat the olive oil in a heavy-bottomed pot and sauté the carrot and celery for 4-5 minutes over medium heat until they soften.
Step 2: Add the leek and continue to cook for 2-3 minutes, stirring occasionally.
Step 3: Next, add the garlic and cook for a further minute.
Step 4: Add the plant-based “chicken” and cook for 2-3 minutes, stirring occasionally.
Step 5: Stir in the Guinness and simmer for 2-3 minutes.
Step 6: Add the fresh thyme, tomato paste, Worcestershire sauce, celeriac, potatoes, and vegetable stock and bring to a boil.
Step 7: Lower the heat, cover the pot with a lid and simmer for 20 minutes or until the potatoes are fork-tender.
Step 8: Stir in the fresh parsley, season to taste with salt and pepper, and serve with sourdough or your favorite crusty bread.

Tips & Variations

For a gluten-free version, ensure the Worcestershire sauce is gluten free or substitute with tamari.
If Guinness is unavailable, a dark stout beer or robust black tea can add a similar depth of flavor.
Add mushrooms for extra earthiness and a meaty texture.
Use different root vegetables such as parsnips or turnips to vary the stew.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with a thick stew that has about three visible layers: large pale yellow chunks of potatoes, medium pieces of light brown meat or tofu, and small pieces of orange carrots, all mixed in a rich, orange-brown broth with green herb sprinkles on top. The bowl sits on a folded grey and white striped cloth, and behind it there is a brown bottle labeled Guinness Original and some green herb sprigs. A slice of brown bread is partly visible at the top right corner, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew without the plant-based “chicken”?

Yes, you can omit the plant-based “chicken” and add extra vegetables, beans, or mushrooms to maintain the hearty texture and flavor.

Is this stew suitable for gluten-free diets?

It can be, provided you use gluten-free Worcestershire sauce and verify the plant-based “chicken” is gluten-free. Otherwise, gluten-containing ingredients may be present.