-
20
minPrep Time -
60
minCook Time -
80
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:soy,wheat
- Seasons:fall,winter
- Cuisines:
- Courses:dairyfree,quickeasy
Recipe Description
A hearty and traditional Irish stew filled with savory flavors, perfect for warming up on a cold day. This vegan version features tender mushrooms and root vegetables in a rich, herby broth.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 pound mushrooms, quartered
- 1 pound potatoes, cubed
- 4 cups vegetable broth
- 1 cup stout beer (ensure vegan friendly)
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon each thyme and rosemary
- Salt and pepper to taste
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft.
- Add carrots, parsnips, mushrooms, and potatoes to the pot, stirring to combine.
- Pour in vegetable broth, stout beer, tomato paste, and soy sauce. Stir in thyme and rosemary.
- Bring to a boil, then reduce heat and simmer for about 45 minutes to an hour, until vegetables are tender.
- Season with salt and pepper to taste. Serve hot.
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