Vegan Irish Stew
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 8
Calories: 240 kcal
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.
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Add vegetable broth, potatoes, tomato sauce, molasses, bay leaves, garlic salt and thyme.
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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.
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Serve warm.
Recipe Notes
Grab these ingredients and more at Vitacost.
Nutrition Facts
Vegan Irish Stew
Amount Per Serving (1 g)
Calories 240
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 1130mg47%
Potassium 1211mg35%
Carbohydrates 48g16%
Fiber 6g24%
Sugar 10g11%
Protein 6g12%
Vitamin A 6253IU125%
Vitamin C 38mg46%
Calcium 77mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.