Name: Vegan Irish Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups carrots (cubed); 16 oz. mini portobello mushrooms (quartered); 2 cups leeks (diced); 6 cups potatoes (cubed); 2-4 Tbsp. extra virgin olive oil; 6 cups vegetable broth; 1 cup tomato sauce; 2-3 bay leaves; 2 Tbsp. molasses; 1 tsp. garlic salt; 1 tsp. dried thyme; 3 Tbsp. tapioca flour

Indulge in a comforting meal with this vegan Irish stew. Bursting with wholesome ingredients like carrots, mushrooms, leeks and potatoes, this stew is a celebration of earthy flavors. A vegetable broth is enhanced with aromatic herbs and spices, filling each bite with depth of flavor. A thickening agent made from tapioca flour makes each spoonful hearty and satisfying. Use the recipe to celebrate St. Patrick’s Day the vegan way, warm up on a chilly evening or as your favorite weekday stew.

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Vegan Irish Stew

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 8

Calories 240 kcal

Author Oana Ennis

Ingredients

2 cups carrots cubed
16 oz. mini portobello mushrooms quartered
2 cups leeks diced
6 cups potatoes cubed
2-4 Tbsp. extra virgin olive oil
6 cups vegetable broth
1 cup tomato sauce
2-3 bay leaves
2 Tbsp. molasses
1 tsp. garlic salt
1 tsp. dried thyme
3 Tbsp. tapioca flour

Instructions

In Dutch oven or big soup pot, heat olive oil. Sauté leeks a few minutes or until softened.
Add carrots and mushrooms and sauté an additional 3-5 mins.
Add vegetable broth, potatoes, tomato sauce, molasses, bay leaves, garlic salt and thyme.
Bring to a boil, turn heat to low and simmer 30-40 minutes or until potatoes and carrots are cooked.
Remove some broth and mix with the tapioca starch in a separate container to make a slurry, mixing a little flour at a time, so clumps do not form. Once all flour is mixed in, add the liquid back to the pot and cook for 5 more minutes, until the stew thickens.
Serve warm.