Vegan Irish Stew
With a rich Guinness broth, this savory hearty vegan Irish stew is full of homemade seitan, potatoes, and carrots. It's simple to make and tastes great with a side of soda bread.
Ingredients
Ingredients:
Seitan
- 1-2 oz vital wheat gluten
- 2 oz chickpea flour
- 2 tsp nutritional yeast
- 4 oz vegetable broth
- soy sauce to taste
- olive oil
- 1 tbsp liquid smoke optional
- 3 tsp olive oil divided
- 1 large yellow onion chopped
- 4-5 cloves garlic minced
- 2 bay leaves
- 5 tsp flour
- 16 oz vegetable broth ideally beef-less broth
- 2 oz Guinness stout bottle
- 4-5 sprigs fresh thyme or 1 tsp dried
- 5-6 large carrots 1-inch dice
- 6 waxy potatoes red or yellow, 1-inch dice
- 2-3 oz tomato paste
- Worcestershire sauce vegan, to taste
- pepper to taste
- kosher salt to taste
Instructions
Instructions:
- To make the seitan, combine the dry ingredients first, then add the wet.
- Press for a few minutes until everything is well combined, then cover and set aside for 10-15 minutes.
- Serve with 1 tbsp of oil and salt and pepper, formed into a disc and cut into chunks.
- Fry the seitan chunks in a large cast-iron skillet for 5 minutes, or until they are lightly browned. Set them aside.
- Cook the onions with a pinch of salt until they are lightly browned, for 10-15 minutes.
- Cook for about 60 seconds after adding the garlic and bay leaves.
- Stir in the flour to coat the seitan, then add the potatoes, carrots, Guinness, broth, thyme, tomato paste, and Worcestershire sauce.
- Simmer until the vegetables are tender and the seitan is cooked.
- Remove the bay leaves and thyme sprigs, season to taste with salt and pepper, and serve!
Notes
- Vegan beef chunks, which are often available frozen, can be substituted for homemade seitan. Continue with the recipe after sautéing separately.
- Serve this stew with kale soda bread on the side.