Description
A hearty, plant-based twist on traditional Irish stew with tender root vegetables, potatoes, mushrooms, and a rich, savory broth — perfect for chilly nights and comforting meals.
Ingredients
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2 tbsp olive oil
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1 onion, diced
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3 garlic cloves, minced
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3 carrots, chopped
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2 parsnips, chopped
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4 yellow potatoes, diced
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8 oz mushrooms, sliced
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2–3 celery stalks, chopped
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1 tbsp tomato paste
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1 tsp dried thyme
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1 bay leaf
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4–5 cups vegetable broth
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1 tbsp soy sauce or tamari (optional)
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Salt & black pepper to taste
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Fresh parsley, for garnish
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2 tbsp olive oil
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1 onion, diced
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3 garlic cloves, minced
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3 carrots, chopped
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2 parsnips, chopped
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4 yellow potatoes, diced
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8 oz mushrooms, sliced
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2–3 celery stalks, chopped
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1 tbsp tomato paste
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1 tsp dried thyme
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1 bay leaf
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4–5 cups vegetable broth
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1 tbsp soy sauce or tamari (optional)
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Salt & black pepper to taste
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Fresh parsley, for garnish
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Instructions
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Heat oil in large pot. Sauté onion, celery, and garlic for 5 mins.
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Add mushrooms and tomato paste. Cook 5–7 mins until browned.
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Add carrots, parsnips, potatoes, thyme, bay leaf, and soy sauce.
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Pour in broth. Bring to boil, then simmer uncovered for 30–35 mins.
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Mash a few potatoes to thicken if needed. Remove bay leaf.
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Garnish with parsley and serve hot.
Notes
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Add lentils or barley for more protein.
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Use day-old rolls or soda bread for serving.
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Freeze in portions for later cozy meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main
- Cuisine: Irish, Vegetarian Comfort Food
Nutrition
- Calories: ~275 per serving