Happy St. Patrick’s Day! My Irish husband always wants to have something Irish for dinner on St. Patrick’s Day. Unfortunately…or not, his days of corned beef and cabbage are behind him. I try to help him over the heartache of the breakup by making something delicious to help him forget what he’s missing.
Enter…Vegan Irish Stew! This has the depth of flavor of the meat-filled version but is much healthier. I don’t think you’ll miss the meat. It will be satisfy even the staunchest of carnivores.
We try to keep a mostly vegan diet with the occasional fish dish. There are many recipes you can convert to vegan and still maintain the taste and the satisfaction factor. I recommend you try this one on for size.
I prefer gluten free but unfortunately, Guinness is made with malted barley, which contains gluten. Next time I’ll try it with a gluten free Stout.
Vegan Irish Stew
- Slow cooker
- 3 stalks celery, chopped
- 1 onion, chopped
- 5 cloves garlic, minced
- 16 oz Guinness Stout
- 4 carrots, chopped
- 12 oz mushrooms, chopped
- 3 cups little potatoes or full sized potatoes chopped
- 1 can tomato paste
- 2 tbsp coconut sugar
- 1 tbsp thyme
- salt and pepper to taste
- 4 tbsp arrowroot mixed with about 2/3 cup water to make a slurry
- Put all ingredients in a slow cooker and cook until potatoes are soft.
- Turn off slow cooker, mix slurry into broth to thicken.
- Serve with a crusty bread.
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