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A bowl of vegetable stew topped with parsley
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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.
Course Main Course, Soup
Cuisine Irish
Diet Low Fat, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 315kcal
Author Rachel

Equipment

  • 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