Irish Stew - Vegan Style!
If there is a stew made for Vancouver Island’s stormy weather, this is it!!
A hearty vegan twist on a classic potato and beef stew with lots of veggies and tons of flavour! We swapped in lentils instead of ground, kept all the classic beefy flavour and included our bomb Crispy Potato Recipe.
Enjoy our vegan take on an Irish Stew!
NOTE: Use vegan butter instead of oil to give it a little of that fatty vibe missing form ground beef.
INGREDIENTS:
Crispy Potato Ingredients
3 Tbsp Grapeseed Oil
Salt
4 yellow potatoes
Soup Ingredients
1 tbsp vegan butter
Mire Poix:
3 Carrots – diced tiny (1.5 cups)
3 Celery sticks – diced tiny (1 cup)
1 small onion – diced tiny (1 cup)
3-4 cloves garlic
2 tbsp All-Purpose Flour
1 Tbsp fresh Thyme
1/2 Cup lentils
1 Tbsp Liquid Beef Broth Concentrate ( you can also find vegan options of this at health foods stores!)
1 tbsp. Soy Sauce
Salt + Pepper
Handful fresh Parsley , chopped
INSTRUCTIONS:
1. Make recipe for The Best Crispy Potatoes.
2. While potatoes roast, dice the carrots, onion and celery
3. Take thyme leaves off stems and roughly chop.
4. Roughly chop parsley.
5. Peel, then mince or grate garlic.
6. Heat a large pot over medium-high heat. When hot, add vegan butter, then add the mirepoix, thyme and garlic and season with salt and pepper.
7. Reduce heat to medium. Cook, stirring occasionally, until mirepoix just starts to soften 3-4 min. Sprinkle with flour. Cook and stir often until everything even and coated.
8. Add broth concentrates, soy sauce, lentils and 5 cups water and bring to a boil. Once boiling, reduce heat to medium- low. Cook, stirring occasionally, until stew thickens slightly and veggies and lentils are tender, 15-18 mins (till lentils are tender)
9. Add chopped parsley, stir to combine and turn off heat.
10. Add roasted potatoes to the stew and stir to combine.
ENJOY
XO, Andrea