Vegetarian Irish Stew Recipes

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.

INSTANT POT® VEGETARIAN IRISH STOUT STEW

Instant Pot® Vegetarian Irish Stout Stew image

This meatless stew is a delicious, rich, and hearty choice for St. Patrick's Day or when the weather is cold. Serve with soda bread.

Provided by fabeveryday

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 (16 ounce) package baby bella mushrooms, quartered
2 cups vegetable broth
1 cup Irish stout beer (such as Guinness®)
3 tablespoons tomato paste
½ tablespoon apple cider vinegar
½ tablespoon soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon brown sugar
½ teaspoon garlic powder
1 ½ pounds potatoes, peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut into 2-inch pieces
1 large onion, chopped
1 sprig fresh parsley, chopped

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot. Add mushrooms and saute for 3 minutes. Press Cancel. Add broth and beer, scraping the bottom of the pot to loosen any browned bits.
Stir in tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Stir in potatoes, carrots, and onion until combined.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and garnish with parsley.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 50.1 g, Fat 4.5 g, Fiber 8.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 1074.7 mg, Sugar 10.7 g

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