This recipe for Vegan Irish stew results in a delicious plant-based bowl of stew that is so comforting, warming, and sustaining. Irish stew is the perfect family meal especially when served with a wedge of wholesome Irish soda bread to dunk in the rich, savoury gravy, there is just nothing better - especially good for St Patrick's Day.
100gramsdried soya chunks [TVP][or dried soy curls, alternatively use 300 grams of fresh/frozen vegan pieces or tempeh or seitan]
500gramspotatoes[chopped into big chunk size pieces, leave the skins on if they are unblemished]
115gramsonion[1 medium, rough chopped]
4clovesgarlic[fine diced]
290gramscarrots[2 medium-large, chopped into large chunks]
120gramskale[tough stalks removed and chopped]
1.5litresvegetable stock[use vegan 'beef' stock if available such as OXO beef meat-free OXO stock cubes]
1tablespoonsoy sauce
1tablespoonvegan Worcester sauce[or replace with extra soy sauce]
1teaspoonMarmite[yeast extract]
2bay leaf
2teaspoonsdried thyme[or a few sprigs of fresh thyme]
Instructions
Add the dried soya chunks to your pot and cover with 1.5 litres or 7 cups of hot vegetable stock. Mix through the Marmite, bay leaf, thyme, soy sauce, and Worcester sauce.Leave to rehydrate while you chop the vegetables
Bring to the boil and lower the heat to a low-medium.
Simmer for 40 minutes.
Next add the kale and simmer for 5-10 minutes.
Season with salt and pepper to taste.
Remove the two bay leafs.
Serve with a few dollops of brown sauce or tomato ketchup if liked.
Notes
Nutritional information is provided for guidance only and is not a strict analysis as ingredients vary.
For a gluten-free Irish stew use a gluten-free vegetable stock, a gluten-free soy sauce such as tamari or coconut aminos, and if you can't source a gluten-free marmite alternative then replace this with 1-2 teaspoons of soy sauce. Also if you can't source gluten-free vegan Worcester sauce it can be replaced with the same amount of soy sauce.
Leftover Irish stew will keep fresh in the fridge, in a covered container, for 3 days.
Reheat leftovers in a non-stick pot, gently simmering for 2-3 minutes until piping hot. Extra vegetable stock may need to be added if the stew has become very thick.
Freeze leftovers for up to 2-3 months. Thaw before reheating.
Enjoy leftovers for lunch the next day either served on toast or with a wedge of wholemeal crusty bread.
For substitution ideas have a look at our FAQ section above this recipe.