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+ servings
A bowl of vegetable stew topped with parsley

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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 315kcal
Author Rachel


  • Stovetop


  • 1 medium yellow onion diced
  • 5 cloves garlic minced
  • 2 large carrots sliced
  • 2 stalks celery sliced
  • 8 oz mushrooms chopped
  • 5 cups low-sodium vegetable broth
  • 6 oz tomato paste
  • 3-4 medium yukon potatoes chopped into bite-sized pieces
  • 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


  • 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.
  • 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.
  • Add the frozen peas and cabbage and stir well. Continue cooking until heated through.
  • 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!


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.


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