Tis the season of green! With St. Patrick’s Day quickly approaching, some of us last minute types are desperately trying to piece together a St. Patrick’s Day feast that is also vegan. A vegan Irish food recipe? The task can seem overwhelming at first glance, after all, Ireland isn’t the first place one tends to think of when envisioning vegan living.
While the land of lamb stew, corned beef and beer might seem like an impossible place to find delicious and traditional vegan fare, it turns out that the Irish have a long and rich history in vegetarianism. In fact, the Belfast Vegetarian Association was established in 1878 followed by the Dublin Vegetarian Society in 1890. For nearly a century and a half, the Irish have been creating traditional vegetarian dishes that are easily converted for those who have adopted a vegan lifestyle.
Worth The Effort
This beautiful Irish stew recipe is one of those St. Patrick’s Day recipes that vegans the world over have been searching for. Thick, hearty, and filled with glorious root vegetables, this is a meal that will thrill every palate. The trickiest part of creating this savory beauty is locating a vegan Stout beer. Now, there have been rumors for the last two years that Guinness will be changing their recipe to remove the fish bladder additive that prevents their classic Stout from being vegan, but to date that has only happened in Australia. Thankfully, PETA has an extensive list of vegan beers that you can find in your area. (And hopefully, Guinness will get on the ball and adjust the recipe so we can kick the authenticity of this Irish St. Patrick’s Day stew up a notch!)
Erin go Bragh and a safe St. Patrick’s Day to you! Slainte!
Irish Stew Ingredients
- 3 Tbs Olive Oil
- 3 stalks of Celery, coarsely chopped
- 2 Yellow Onions, coarsely chopped
- 5 cloves of Garlic, finely minced
- ¼ of flour
- 4 cups of Vegetable Broth
- (1) 16 oz can of Vegan Beer
- 4 Carrots, peeled and coarsely chopped
- 3 Parsnips, peeled and coarsely chopped
- 1 Leek, washed and thinly chopped
- 10 oz of Mushrooms, halved
- ½ cup of Tomato Paste
- 2 Bay Leaves
- 2 tsp Dried Thyme
- 2 tsp Brown Sugar
- Salt and Pepper to taste
- In a large and preheated pot, add olive oil, celery, onion, and garlic. Sauté on medium-high until onions become translucent and brown.
- Slowly incorporate flour into the mixture, stirring constantly. Allow to completely incorporate and brown, about one minute. Slowly add half of the broth to deglaze the pot and create the base of the stew.
- Add remaining broth, beer, prepared vegetables, tomato paste, and seasoning. Allow to simmer for at least 15 minutes at medium-high heat, then reduce to low. Continue to simmer until you’ve reached the thickness of the stew you’re looking for.
- Remove bay leaves, taste for final seasoning and serve!
PS – I recommend you serve it up with traditional vegan Irish Soda bread. : )