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    Home » Recipes » Main Dishes

    Vegan Irish Stew

    Mar 9, 2021 · Modified: Mar 15, 2022 by Rachel · This post may contain affiliate links.

    Jump to Recipe
    Bowls of vegetable stew with text overlay "the best vegan Irish stew easy oil free."

    Enjoy this incredibly delicious Vegan Irish Stew that's easy to make and full of flavor! Made extra hearty with peas, potatoes, and mushrooms—the ultimate comfort food! All you need is one pot and 45 minutes!

    A bowl of vegetable stew topped with parsley with a hand dipping a slice of soda bread into the stew.

    There's nothing like a wonderful, rich and savory vegan stew or cozy soup on a cold day. The chunky vegetables simmered in a warm broth is a classic combination that's perfect when the days become shorter and nights become chilly.

    Vegan Irish Stew is the best stew for this reason! It has all the best stew vegetables in a thick, tomato-based broth that completely satisfies!

    Jump to:
    • Why this recipe works
    • Ingredient Notes
    • How to make Vegan Irish Stew
    • Want to make this in a slow cooker?
    • More vegan Irish recipes
    • 📖 Recipe

    Why this recipe works

    Traditional Irish stew is often made with lamb or beef, simmered for hours in a stew full of root vegetables. Although the exact combination of meat and vegetables varies, the basic ingredients for Irish Stew are lamb, potatoes, onions and parsley.

    To make Irish stew vegan, I included mushrooms for their meaty texture along with peas for their protein and heartiness. Both of these together make a great replacement for the meat in this stew!

    You may notice that many Irish Stew recipes use a stout beer like Guinness in the broth. The alcohol cooks off, leaving an extra depth of flavor. This appears to be more of an Americanized addition rather than a traditional ingredient so if you'd like to try it, feel free! I am keeping this recipe more simple by excluding it but I promise it is still just as flavorful!

    You're going to love this Vegan Irish Stew! It's:

    • Extra hearty
    • Cozy and comforting
    • Freezes well
    • Perfect for meal prep
    • Family friendly
    • Great for potlucks, St. Patrick's Day, or just when you need a hearty vegetable stew to warm up with on a cold day!

    Ingredient Notes

    This Irish vegetable stew is made with easy to find ingredients you probably already have on hand! Reference the recipe card at the bottom for exact measurements.

    Graphics of ingredients with labels of what they are.

    Onion—yellow sweet onions pair perfectly with this stew but any onion will work.

    Mushrooms—make the meat of the dish! You can use white button mushrooms, cremini, baby portobello or even canned mushrooms to save time.

    Tomato paste—gives this vegan Irish stew a deep of flavor and helps to thicken the sauce.

    Cornstarch—can also use arrowroot powder or double the amount of flour to help thicken the stew.

    How to make Vegan Irish Stew

    This step-by-step walkthrough shows the process of making this vegan Irish stew recipe. Exact times and temperatures can be found in the recipe card below.

    1. Start by washing and chopping all of the vegetables. You may want to use a food processor to speed up the process.

    chopped vegetables on a cutting board

    2. In a large stockpot or saucepan over medium heat, add the onion, garlic, carrots, celery, and mushrooms. Sauté until the vegetables soften, about 5 minutes.

    Vegetables simmering in large pot on stove.

    The onions and mushrooms will sweat out excess liquid so no oil or water is necessary in the pan. If it gets too dry, add a tablespoon or two of water or broth.

    3. Add the tomato paste and stir to coat, then add the potatoes and cook for another minute or two.

    4. Add the vegetable broth and spices, stir well. At this point, add the stout beer if desired, otherwise leave out for a more traditional Irish stew. If adding beer, you may need to reduce the amount of broth used.

    Vegan Irish Stew simmering in a large pot.

    5. Bring to a boil, cover, and turn down heat to a simmer. Allow to simmer for 10-15 minutes until potatoes are soft.

    6. Add the frozen peas and cabbage and stir well. Continue cooking until heated through, about 3-4 minutes.

    Peas and cabbage added to the vegan Irish stew in large pot on stove.

    7. Meanwhile, make a slurry by adding 1:1 ratio of cold water to cornstarch in a small bowl and stir to combine. Stir the slurry into the pot. Allow to simmer until the stew begins to thicken.

    Divide into bowls and garnished with fresh parsley if desired.

    Enjoy this delicious vegetarian Irish stew served with a thick crusty bread like Irish Soda Bread.

    A bowl of vegetable stew topped with parsley.

    Want to make this in a slow cooker?

    Prepare all of the vegetables, then add everything to a large slow cooker and stir to combine.

    Set the slow cooker to high, cover, and allow to cook for 6-8 hours until the potatoes are fork tender.

    More vegan Irish recipes

    Hearty Lentil Shepherd's Pie

    Vegan Irish Soda Bread (goes great with this stew!)

    Creamy Mashed Potatoes

    Healthy Vegan Gravy (Oil Free)

    Vegan Shamrock Shake

    For more plant-based eats check out the Health My Lifestyle Meal Planner. It makes plant-based eating effortless with easy recipes and simple customizable meal plans designed for busy people! Try for free!

    📖 Recipe

    A bowl of vegetable stew topped with parsley

    The Best Vegan Irish Stew

    Enjoy this hearty veganized version of Irish Stew. It's easy to make and full of flavor. Made extra hearty with peas, potatoes, and mushrooms—the perfect comfort food.
    5 from 7 votes
    Print Pin Rate
    course: Main Course, Soup
    cuisine: Irish
    servings: 4
    prep time: 15 mins
    cook time: 30 mins
    total time: 45 mins
    Author: Rachel

    Ingredients

    • 1 medium yellow onion, diced
    • 5 cloves garlic, minced
    • 2 large carrots, sliced
    • 2 stalks celery, sliced
    • 8 oz mushrooms, chopped
    • 6 oz tomato paste
    • 3-4 medium yukon potatoes, chopped into bite-sized pieces
    • 5 cups low-sodium vegetable broth
    • ½ teaspoon salt, to taste
    • ¼ teaspoon black pepper, to taste
    • 1 teaspoon dried thyme
    • 2 cups frozen peas, or canned
    • 2 tablespoons cornstarch, or flour
    • 2-3 cups chopped cabbage
    • fresh parsley, optional, to garnish

    Instructions

    • In a large stockpot or saucepan over medium heat, add the onion, garlic, carrots, celery, and mushrooms. Sauté until the vegetables soften, about 5 minutes. The onions and mushrooms should sweat out excess liquid so no oil or water is necessary in the pan. If it gets too dry, add a tablespoon or two of water or broth.
      1 medium yellow onion, 5 cloves garlic, 2 large carrots, 2 stalks celery, 8 oz mushrooms
    • Add the tomato paste and stir to coat, then add the potatoes and cook for another minute or two. Add the vegetable broth and spices, stir well. Bring to a boil, cover, and turn down heat to a simmer. Allow to simmer for 10-15 minutes until potatoes are soft.
      5 cups low-sodium vegetable broth, 6 oz tomato paste, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon dried thyme, 3-4 medium yukon potatoes
    • Add the frozen peas and cabbage and stir well. Continue cooking until heated through.
      2 cups frozen peas, 2-3 cups chopped cabbage
    • Meanwhile, make a slurry by adding 1:1 ratio of cold water to cornstarch in a small bowl and stir to combine. Stir the slurry into the pot. Allow to simmer until the stew begins to thicken.
      2 tablespoons cornstarch
    • Divide into bowls and garnished with fresh parsley if desired. Enjoy!
      fresh parsley

    Notes

    Store leftovers in an airtight container in the refrigerator for up to a week. Freeze for longer.
    This stew is perfect for meal prep and reheats well.
    Want to make in a slow cooker? Add all ingredients to a slow cooker, stir well to combine, and cook on high for 6-8 hours.

    Nutrition Per Serving

    Calories: 315kcal Carbohydrates: 68g Protein: 14g Fat: 1g Saturated Fat: 1g Sodium: 693mg Potassium: 1790mg Fiber: 14g Sugar: 17g Vitamin A: 7356IU Vitamin C: 92mg Calcium: 108mg Iron: 5mg
    Want to eat healthier but don't know where to start?Get a free customizable meal plan and stop the struggle!
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    More Plant Based Main Dishes

    • Smoky Tofu Ground Beef (Vegan Tofu Crumbles)
    • Easy Beet Pasta
    • Easy Roasted Cherry Tomato Soup
    • Easy Pita Pizzas 3 Ways

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    Reader Interactions

    Comments

    1. Ieva

      March 16, 2022 at 1:30 am

      5 stars
      What a beautiful winter warmer! And budget-friendly! We used kale instead of cabbage as that's what we had on hand, and it was super delicious! Thanks so much for sharing your recipe.

      Reply
    2. Heather Johnson

      March 15, 2022 at 8:46 pm

      5 stars
      so yum and so healthy - i love a great veggie soup - and this was a great unique take on one - i loved it!

      Reply
      • Rachel

        March 16, 2022 at 12:21 pm

        Thanks so much Heather! 🙂

        Reply
    3. Casey

      March 15, 2022 at 7:54 pm

      5 stars
      My daughter is vegan and she loved this recipe! We made it in the crockpot and it was super easy!!!

      Reply
      • Rachel

        March 16, 2022 at 12:21 pm

        Thanks, Casey! That makes me so happy to hear!

        Reply
    4. Amanda

      March 15, 2022 at 6:31 pm

      5 stars
      This stew is some serious comfort food! They vegetables made it perfectly hearty, and the broth was full of flavor.

      Reply
    5. Kris

      March 15, 2022 at 5:48 pm

      5 stars
      This came out so hearty and comforting! Can't wait to make again! 🙂

      Reply
      • Rachel

        March 16, 2022 at 12:20 pm

        Yay, I'm so glad!!

        Reply
    6. Joshua

      March 08, 2022 at 9:39 am

      Does this recipe really have 14 g of protein per serving? One cup of peas only provides about 4 g, and mushrooms only a bit more than half that amount.

      Reply
      • Rachel

        March 08, 2022 at 10:05 am

        It does! One cup of peas has about 8 grams of protein and this recipe calls for 2 cups. You're right the mushrooms are about half that, 3-4 grams per cup. All the vegetables provide protein, even the potatoes. It all adds up to about 14 grams but it will vary depending your specific ingredients like how big your potatoes, onion, carrots, etc. are but this is a good estimate. Hope it helps!

        Reply

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