Vegan Irish Stew - SOS Free - Gluten Free Recipe
This vegan Irish stew recipe is free of salt, oil, and sugar. All the delicious whole foods makes this stew perfect for St. Patrick's Day!
Servings 4 servings
Calories 162kcal
Ingredients
Irish Stew Ingredients
- 3 cups no-sodium vegetable broth
- 1 onion chopped
- 3 garlic cloves diced
- 2 celery stalks chopped
- 1 parsnip chopped
- 3 carrots chopped
- 2 cups cremini mushrooms sliced
- 1 medium russet potato chopped
- 3 tablespoons tomato paste
- 12 ounce (bottle) vegan stout beer, such as Sierra Nevada can substitute with a 1/2 cup vegetable broth and 1 tablespoon of vegan Worcestershire sauce (see sos-free recipe below)
- 2 tablespoons vegan Worcestershire sauce sos-free recipe below
- 1 tablespoon cornstarch mix with 2 teaspoons of water to make a paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Fresh parsley for garnish
SOS-Free Vegan Worcestershire Sauce
- 1 cup apple cider vinegar
- 2 tablespoons balsamic vinegar
- 1 medjool date
- 1/2 teaspoon ginger
- 1/2 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
Instructions
Directions for the Vegan Worcestershire Sauce
- Mix together all the Worcestershire sauce ingredients in blender and blend until you've reached a smooth consistency.
Directions for the Irish Stew
- Place a large soup pot over medium-high heat and saute the onion and garlic in a small amount of water or vegetable broth for approximately 5 minutes.
- Add in the celery, parsnip, carrots, and mushrooms and saute for another 5 minutes.
- Add in the rest of the vegetable broth, along with the remaining ingredients, and mix together.
- Bring the stew to a boil, then lower the heat. Cover and let simmer for approximately 30 minutes or until the potatoes have cooked through. Garnish with parsley. Enjoy!