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I’m, what I like to call, a “Euro-mutt.”

There’s a spoonful of Norwegian, a helping of English, and a handful of German running through my veins. Surprisingly, there’s also a sprinkle of Native American (someone along the way fell in love with a beautiful Indian woman…I mean how could you not?). Most of what I know about my heritage comes from my mothers side- but I’m certain there is some Scottish and Irish up in here. I’m very sure. Super sure…okay, okay I’m hoping. (My “agent” will have to fact check this.)

The different pieces of me has been boiled down like a good stew- sometimes you forget where some of the ingredients came from, or what the ratios are, but, in the end, the taste is delicious. Yep, I’m a fancy stew people- simmered to perfection.

Which brings me to Saint Patties Day. I may have expressed this in past posts, but if I haven’t, know this: I freaking love Saint Patrick’s Day. Not for religious reasons. Not for green beer. For food. For savory dishes and the excuse to pinch people (and then hug them immediately afterwards). For having a reason to blast “Flogging Molly” all day because it is required. Most of all, for being able to make some sort of connection with my kids about our heritage (my children most definitely have the Irish gene- it’s oozing out of their veins).

So, I jumped on the band wagon early this year and decided to make a stew. I freaking good stew.

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After a quick Google search, I found a number of Irish stews using lamb as their main focus. I gotta tell ya, even when I ate meat, I didn’t care for the taste of lamb. Yeah, that lamb and jelly thing on Easter? I don’t get it. So I was excited to swap out the traditional lamb for some good ol’ seitan, and use some of my spices to doll it up a bit. The result was a very satisfying, hearty and warm feeling stew that made me wish I was dancing with wee folk.

Related: Make St. Patrick’s Day Fun & Educational for Your Kids!

Oh, and another reason this stew was appreciated? We have been sniffling and coughing up a storm over here. So it was like a rescue remedy to comfort us while we wait for this illness to pass. Stew works miracles I tell ya.

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I hope you do a little jig and tickle a leprechaun when you taste this Vegan Irish Stew!

Related: Vegan Irish Soda Biscuits

Vegan Irish Stew

Ingredients:

  • 1 large onion, diced
  • 3-4 cloves garlic, minced
  • 2 Tbsp vegan butter (such as Earth Balance, or use coconut oil)
  • 8 oz. seitan, cut into large chunks
  • 1 tsp dried thyme
  • 1 Tbsp soy sauce
  • 1 Tbsp balsamic vinegar
  • 8 oz. baby carrots
  • 3-4 yukon gold potatoes, quartered or cut into large chunks
  • 5 C vegetable stock
  • 3 Tbsp barley
  • Handful of fresh parsley, chopped (about 1/4 C)
  • 2 bay leaves
  • Sea salt and pepper
  • Chives for topping

Directions:

  1. In a large soup pot, saute onions and garlic in butter for 2 minutes.
  2. Add seitan and thyme, and cook for an additional 2 minutes, stirring to coat.
  3. Stir in soy sauce and balsamic vinegar. Cook for another 3-5 minutes, allowing onions and seitan to brown a touch (not burn!).
  4. Add the remaining ingredients (except chives) and bring to a boil. Cover, bring the heat down a touch, and simmer for 34-45 minutes, or until carrots and potatoes are cooked through. Adjust seasonings if necessary.
  5. Remove from heat. Ladle into bowls and top with chives. Serve.

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irishstew5

Vegan Irish Stew
Serves 5
Write a review
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 large onion, diced
  2. 3-4 cloves garlic, minced
  3. 2 Tbsp vegan butter (such as Earth Balance, or use coconut oil)
  4. 8 oz. seitan, cut into large chunks
  5. 1 tsp dried thyme
  6. 1 Tbsp soy sauce
  7. 1 Tbsp balsamic vinegar
  8. 8 oz. baby carrots
  9. 3-4 yukon gold potatoes, quartered or cut into large chunks
  10. 5 C vegetable stock
  11. 3 Tbsp barley
  12. Handful of fresh parsley, chopped (about 1/4 C)
  13. 2 bay leaves
  14. Sea salt and pepper
  15. Chives for topping
Instructions
  1. In a large soup pot, saute onions and garlic in butter for 2 minutes.
  2. Add seitan and thyme, and cook for an additional 2 minutes, stirring to coat.
  3. Stir in soy sauce and balsamic vinegar. Cook for another 3-5 minutes, allowing onions and seitan to brown a touch (not burn!).
  4. Add the remaining ingredients (except chives) and bring to a boil. Cover, bring the heat down a touch, and simmer for 34-45 minutes, or until carrots and potatoes are cooked through. Adjust seasonings if necessary.
  5. Remove from heat. Ladle into bowls and top with chives. Serve.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/
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Do you celebrate your heritage? Share in the comments below!

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2 comments

Reply

This dish looks delicious. A bowl of this stew and a chunk of irish soda bread would fill up any appetite. Stew is always a great choice when its cold or your feeling under the weather. The warmth and all the vitamins are just what you need.

Thanks for sharing your recipe.

Reply

Thank you Leanna! I totally agree- stew is the perfect comfort food!! I could easily eat stew 5 days a week lol.

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