Easy Plant-Based Irish Stew | Vegan Oil Free
St. Patrick’s Day is quickly coming up and Irish dishes are a great way to celebrate. Although, most Irish dishes are not always the best for you and especially your heart. That is why we decided to create a delicious vegan Irish stew that is salt-free, oil-free, and sugar-free.
While this recipe does include chopping, it is still great even for beginners. When chopping for stews you do not need to worry about uniform size chops or how you chop, making this recipe great for chopping practice. So grab your knife and your cutting board, it is time to get chopping!
Start by chopping the mushrooms, celery, carrots, parsnip, and onions. We suggest chopping them into larger pieces than normal because it is a stew. Toss all of the chopped vegetables into a large soup pot or dutch oven.
If you opt to use fresh rosemary, finely chop about a tablespoon and add to the pot. If you opt to use dry rosemary start with about a teaspoon. It is important to note that we suggest adding a little rosemary at a time, because if you add too much it can take away from the rest of the flavors.
Add the entire quart of veggie stock to the pot and stir well. If your stew needs more liquid, we suggest using water instead of more veggie stock. Add enough water to cover the vegetables. Be careful not to add too much liquid to the stew, because the vegetables will cook down. You can always add more water at the end.
It’s flavor time! Add the ground sage and thyme to the pot. Add the tomato paste, we used half the can but how much you use is completely up to you! Additionally, if you decide to use dry parsley you can throw that in now as well.
Bring the pot to a boil and stir. Lower the heat to a simmer, cover, and allow to cook for about 20-25 minutes until the vegetables are tender. If you are adding fresh parsley now is the perfect time to chop it u, but do not add it until the very end.
If you want to save more time on this recipe by not blending we suggest using our Mushroom Gravy Mix as it is the perfect base for soups or stews.
We are almost done, just a few more steps. If you opted to use fresh parsley you can add it to the stew now. To make this soup creamy and thick, take an immersion blender and slightly blend the stew. You can also achieve this by scooping the stew in a traditional blender. Like we mentioned earlier instead of blending the stew, our Mushroom Gravy Mix is a tasty substitution!
Now it is time to serve and enjoy! This stew is not only great for St. Paddy’s day, but anytime you want something hearty, warm, and filling. We love this vegan oil-free, sugar-free, and salt-free Irish stew and we hope you do too! Let us know how you prepared this stew!
Great for St. Patrick’s day and every day in between!
- 2 small onions, diced
- 2 carrots, diced
- 2 parsnips, diced
- 2 stalks celery, chopped
- 1 pound baby bella mushrooms, quartered
- 4-5 yukon gold potatoes, chopped
- ½ 6 oz. can tomato paste
- 2 teaspoons thyme
- 1 teaspoon sage
- 1 tablespoon fresh rosemary (or 1½ teaspoons dry)
- 5 cups water or veggie stock (more if desired)
- ½ cup fresh parsley, chopped
In a large pot or dutch oven, add all of your ingredients except the fresh parsley.
Bring the pot up to a boil and stir. Lower to a simmer and cook for 20-30 minutes, until vegetables are tender.
Use an immersion blender or scoop out a few ladles of stew into a regular blender and blend smooth and then add back to your pot of stew. This will give it a creamier texture.
Stir in the chopped parsley just before serving. Enjoy!