Description
A hearty and flavorful vegan twist on traditional Irish stew, featuring mushrooms and a variety of vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups mushrooms, sliced
- 1 cup green peas
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Stir in carrots, potatoes, and mushrooms, cooking for about 5 minutes.
- Add vegetable broth, soy sauce, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in green peas and cook for an additional 5 minutes.
- Serve hot and enjoy your vegan Irish stew!
Notes
- Feel free to add other vegetables like celery or bell peppers.
- This stew can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a thicker stew, mash some of the potatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg