Vegan Irish Stew

20 INGREDIENTS • 7 STEPS • 1HR 10MINS

Vegan Irish Stew

Warm, hearty, and packed with flavor, this Vegan Irish Stew is a plant-based twist on a classic comfort food. Perfect for cozy nights or celebrating St. Patrick’s Day, this stew combines tender root vegetables, earthy mushrooms, and a rich, savory broth that will have you reaching for seconds. It's a simple yet satisfying dish that’s sure to please vegans and non-vegans alike!
Love This Recipe?
Warm, hearty, and packed with flavor, this Vegan Irish Stew is a plant-based twist on a classic comfort food. Perfect for cozy nights or celebrating St. Patrick’s Day, this stew combines tender root vegetables, earthy mushrooms, and a rich, savory broth that will have you reaching for seconds. It's a simple yet satisfying dish that’s sure to please vegans and non-vegans alike!
author_avatar
Mandy at SideChef
I’m Mandy, a foodie from Germany and I'm all about delicious bites. My motto? Life’s too short to skip dessert (especially when cookies are involved).

1HR 10MINS

Total Time

Ingredients

Servings
4
us / metric
Olive Oil
2 Tbsp
Olive Oil
Onion
1
Large Onion, diced
Garlic
3 cloves
Garlic, minced
Carrot
3
Medium Carrots, peeled, sliced
Parsnip
3
Medium Parsnips, peeled, roughly chopped
Potato
4
Medium Potatoes, peeled, cubed
or Yukon gold or red potatoes
Button Mushroom
2 cups
Button Mushrooms, quartered
or baby bella, cremini
Frozen Green Peas
1 cup
Frozen Green Peas
Vegetable Broth
1 1/2 cups
Vegetable Broth
Stout Beer
1 1/2 cups
Stout Beer
Tomato Paste
2 Tbsp
Tomato Paste
Soy Sauce
1 Tbsp
Soy Sauce
Dried Thyme
1 tsp
Dried Thyme
Dried Rosemary
1 tsp
Dried Rosemary
Smoked Paprika
1 tsp
Smoked Paprika
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Corn Starch
1 Tbsp
Corn Starch
or arrowroot
Water
2 Tbsp
Water
Fresh Parsley
to taste
Fresh Parsley, chopped

Nutrition Per Serving

VIEW ALL
Calories
360
Fat
7.4 g
Protein
8.2 g
Carbs
60.6 g
Love This Recipe?
author_avatar
Mandy at SideChef
I’m Mandy, a foodie from Germany and I'm all about delicious bites. My motto? Life’s too short to skip dessert (especially when cookies are involved).

Cooking Instructions

Hide images
step 1
Heat Olive Oil (2 Tbsp) in a large pot or Dutch oven over medium heat. Add diced Onion (1) and minced Garlic (3 cloves) cooking until softened and fragrant, about 3–5 minutes.
step 2
Add the Carrots (3), Parsnips (3), Potatoes (4), and Button Mushrooms (2 cups) to the pot. Stir well to coat the vegetables with oil and aromatics.
step 3
Pour in the Vegetable Broth (1 1/2 cups) and Stout Beer (1 1/2 cups). Stir in the Tomato Paste (2 Tbsp), Soy Sauce (1 Tbsp), Dried Thyme (1 tsp), Dried Rosemary (1 tsp), Smoked Paprika (1 tsp). Season with Salt (to taste) and Ground Black Pepper (to taste). Bring the mixture to a boil.
step 4
Reduce the heat to a gentle simmer, cover the pot, and let the stew cook for 30–40 minutes, stirring occasionally to ensure even cooking.
step 5
Once the vegetables are tender, mix the Corn Starch (1 Tbsp) with Water (2 Tbsp) and stir it into the stew. Let it cook for an additional 5 minutes to thicken slightly.
step 6
Add the Frozen Green Peas (1 cup) to the stew and allow them to heat through for 2–3 minutes. Adjust the seasoning with Salt (to taste) and Ground Black Pepper (to taste) to taste.
step 7
Ladle the stew into bowls and garnish with freshly chopped Fresh Parsley (to taste) before serving.
step 7 Ladle the stew into bowls and garnish with freshly chopped Fresh Parsley (to taste) before serving.

Tags

Dairy-Free
Budget-Friendly
Comfort Food
Lunch
British
Shellfish-Free
Kid-Friendly
Dinner
Vegan
Vegetarian
Vegetables
Soups & Stews
top