Enjoy a healthy Vegan Irish Stew for St. Patrick’s Day or anytime you want a comforting, plant-based meal. Dried mushrooms are rehydrated and blended into the broth to add depth of flavor and color. For an even darker broth, you can briefly simmer onion skins in the stock and remove them before proceeding.
This Vegan Irish Stew also includes an optional omnivore variation so everyone at the table can enjoy it.
Method Overview
- Rehydrate dried mushrooms and blend them into the broth
- Sauté a portion of the vegetables
- Assemble the stew and simmer until vegetables are tender
- Sauté fresh shiitake slices separately and add them to each bowl when serving
We have leeks from last season growing in our greenhouse — they came in handy for this recipe.
Print Recipe
Vegan Irish Stew
Equipment
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soup pot
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large non-stick skillet
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immersion blender or regular blender
Ingredients
- 4 dried shiitake or porcini mushrooms
- 1 cup warm water (for soaking)
- 1 Tablespoon olive oil
- 2 large leeks, sliced into 1/4-inch rounds (see tips below)
- 1 large yellow onion, diced
- 4 stalks celery, chopped small
- 1/4 teaspoon Himalayan sea salt
- 6 to 8 medium carrots, cut into 1-inch pieces
- 6 medium potatoes, cut into eighths
- 2 quarts low-sodium vegetable broth
- 1/2 medium yellow cabbage, shredded
For the sautéed mushrooms
- 1 Tablespoon olive oil
- 1/2 pound fresh shiitake mushrooms, stems removed and sliced 1/4-inch thick
- 1/4 teaspoon Himalayan sea salt
To garnish
- 1/4 cup chopped parsley
- freshly ground black pepper
Instructions
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Soak the dried mushrooms in the warm water until fully rehydrated, about 30 minutes.
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Place the rehydrated mushrooms and their soaking liquid into the soup pot and add the vegetable broth. Blend with an immersion blender until smooth. If you don’t have an immersion blender, pulse the mushrooms, soaking liquid, and some broth in a regular blender, then return to the pot with the remaining broth.
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Heat 1 Tablespoon olive oil in a large non-stick skillet over medium-high heat. Add a small amount of the leeks so they begin to sizzle, then add the remaining leeks, diced onion, and chopped celery. Sprinkle with 1/4 teaspoon salt and sauté until the vegetables are softened and starting to brown.
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Add the sautéed vegetables, potatoes, and carrots to the soup pot. Bring to a low boil, then reduce heat and simmer partially covered, stirring occasionally, until the carrots and potatoes are almost tender. Add the shredded cabbage and continue simmering until all vegetables are cooked through.
To sauté the shiitakes
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While the stew simmers, heat 1 Tablespoon olive oil in the same skillet over medium-high heat. Add a few shiitake slices to start; when they sizzle, add the rest, sprinkle with 1/4 teaspoon salt, and cook, stirring occasionally, until golden. Reserve for serving.
To serve
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Ladle hot stew into bowls and top each serving with some of the sautéed shiitakes so they keep their meaty texture. Garnish with chopped parsley and fresh ground black pepper.
Notes
Simmering onion skins in the broth before starting will darken the color of the stock. Remove the skins before adding the other ingredients.
Nutrition
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Carbohydrates: 40g
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Protein: 6g
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Fat: 4g
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Fiber: 8g
How do you clean leeks?
Trim off the roots and the tough upper stalks, and remove the dark green outer leaves (save them for stock if you like). Slice the remaining white and light-green parts into 1/4-inch rounds. Place the slices in a bowl of water and gently massage them to release trapped dirt. Let the grit settle to the bottom, then lift the leeks from the water.
Optional Omnivore Variation
If you prefer meat, sear cubed lamb, beef, or another cut, then cook until tender—either in a pressure cooker or by simmering in a little broth until soft. Add cooked meat to individual omnivore servings when plating.
If you enjoy this Vegan Irish Stew, you may also like my Vegan Potato Kale Soup recipe.