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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!

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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 or a side of these quick vegan dinner rolls.

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!

A bowl of vegetable stew topped with parsley

The Best Vegan Irish Stew

5 from 8 votes
Author: Rachel
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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Method

  • Stovetop

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, 1/2 teaspoon salt, 1/4 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

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
Course: Main Course, Soup
Cuisine: Irish
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Recipe Rating




12 Comments

  1. 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.

  2. 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!

  3. 5 stars
    This stew is some serious comfort food! They vegetables made it perfectly hearty, and the broth was full of flavor.

  4. 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.

    1. 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!