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A thick and hearty vegan Irish stew with traditional flavors, that’s so easy to make! It’s the perfect meal for your St. Patrick’s Day or any day you want a stick to your bones kind of meal!
St. Patrick’s Day is always a fun holiday to celebrate whether you’re Irish or not!
I am in fact not Irish. Not one bit! But I love St. Patrick’s Day!
Back in 2007 my husband and I took a two week trip to Ireland and it was one of our most memorable trips! It’s hard to believe that was 14 years ago!
One of our favorite aspects of exploring any new country is experiencing the cuisine!
This vegan Irish stew is my take on the traditional stew that’s made with mutton lamb. It’s totally meatless yet so full of flavor, a rich stock, and hearty vegetables.
Both my boys are not fans of soup. I think it’s the temperature and the texture, but this stew was something they were willing to give a chance.
All those thick chunks of vegetables in a rich flavorful sauce feels more like a meal than a soup!
When I was preparing the stew the smell permeated through the house. My husband was working upstairs, and the smell drew him into the kitchen.
The whole family couldn’t wait to dig in! This stew is simple, and doesn’t take all day to simmer on the stove either. You’ll have a complete one pot meal ready in about 45 minutes!
Why you’ll love this Vegan Irish Stew…
- An easy St. Patrick’s Day meal!
- Healthy and whole food plant-based
- No added oil
- Gluten-free option
- Rich and hearty
- Full of vitamins and nutrients
- Super flavorful
- A one pot meal!
Recipe Ingredients and Notes
White Potatoes: I used white potatoes for this recipe. I didn’t want to use russet potatoes, and I couldn’t find Yukon gold, but you could use any type of potatoes that you like best.
Leeks, Onions, and Garlic: A combination of chopped leeks, onions, and minced garlic really adds flavor to this stew. I love the addition of leeks. It has a sweet mild flavor that gives this stew a nice texture. Be sure to clean and slice your leeks before using.
Carrots: Peel and roughly chop the carrots. I like having big chunks of carrots in my stew rather than the more finely chopped you’ll see in soups.
Spices: This stew is simply seasoned with Italian seasoning, rosemary, salt, and pepper. It has a nice undertone of herbal flavor.
Green Beans: I wanted to add a splash of green to this stew, so I choose to throw in a cup of frozen green beans.
Flour and Tomato Paste: The flour and tomato paste thickens the sauce and gives this stew it’s gravy like texture.
Tools and Equipment
Vegetable Peeler: I use a vegetable peeler to peel the carrots and the potatoes before chopping.
Large Pot: You’ll need a good size stock pot for this recipe. All those chunky vegetables need room to simmer!
How to Make Vegan Irish Stew – Step by Step
Step 1: Add 1/4 cup of vegetable stock to a pot on medium heat. Add chopped onion, cleaned and sliced leeks, and minced garlic. Sauté until onions are translucent about 3-5 minutes.
Step 2: Add the flour. Stir to coat the onions and leeks. Cook for an additional minute. Add 3 cups of vegetable stock to the pot. Scrape any bits off the bottom of the pot with your spoon.
Step 3: Add the chopped carrots, chopped potatoes, tomato paste, Italian seasoning, thyme, salt and pepper. Stir to combine. Bring to a simmer. Reduce heat, cover, and cook for about 20 minutes, or until vegetables are tender.
Step 4: Before serving, add the frozen green beans, and red wine vinegar. Cook for an additional minute to defrost the green beans. Remove from heat and serve warm!
Top Tips for Making Vegan Irish Stew
- Prepare all of the vegetables before you begin making the stew. You’ll need to peel and chop the carrots and potatoes. Clean and slice the leeks, dice the onion, and mince the garlic.
- It’s okay if the flour sticks to the bottom of the pan. Just scrape with your spoon, it will all incorporate and thicken as the stew simmers.
- I prefer to cover the stew to help the vegetables along on their cooking process. Be sure the heat is low enough to keep the stew at a low simmer, but not too hot so that it bubbles and boils over.
Variations and Substitutions
Gluten-Free: If you’d like to make this recipe gluten-free, substitute the flour for one tablespoon of corn starch.
Added Vegetables: If you’d like more vegetables, feel free to add your favorites! This stew would taste great with added mushrooms, peas, or celery.
How to Store and Keep
Store: Allow the stew to cool, then transfer to an air tight container in the refrigerator. Stews tend to taste even better the day after they’ve cooked, so enjoy the leftovers!
Keep: This stew will keep for 3-4 days in the refrigerator.
Freeze: If you’d like to freeze this stew, no problem! Allow the stew to cool completely, then transfer to an air tight freezer safe container. Label with the date and contents. It will keep in the freezer for 2-3 months.
Reheat in the Microwave: When ready to reheat, transfer to a microwave safe container, and warm for about 45 seconds, depending in the strength of your microwave and the amount you are reheating. The time is an estimate for one bowl.
Reheat Stovetop: Another option is to transfer the contents to a pot, and heat on low until warmed through.
Reheat from Frozen: Remove the stew from the freezer. Transfer to the refrigerator to thaw overnight. Place in a large pot, and reheat on medium-high heat until warmed through.
Check out these other vegan St. Patricks’ Day recipes!
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Vegan Irish Stew
- 3 1/4 cup vegetable stock divided
- 1 cup diced yellow onions
- 1 cup leeks cleaned and sliced
- 3 cloves garlic minced
- 2 tbsp flour
- 1 1/2 lb white potatoes cut into 1/4 inch pieces
- 3 carrots peeled and roughly chopped
- 1 tsp Italian Seasoning
- 1 tsp rosemary
- 1 cup frozen green beans
- 1 tbsp red wine vinegar
- Add 1/4 cup of vegetable stock to a pot on medium heat. Add chopped onions, cleaned and sliced leeks, and minced garlic. Sauté until onions are translucent about 3-5 minutes.
- Add the flour. Stir to coat the onions and leeks. Cook for an additional minute.
- Add 3 cups of vegetable stock to the pot. Scrape any bits off the bottom of the pot with your spoon.
- Add chopped carrots, sliced potatoes, tomato paste, Italian seasoning, thyme, salt and pepper. Stir to combine. Bring to a simmer. Reduce heat, cover, and cook for about 20 minutes, or until vegetables are tender.
- Add frozen green beans, and red wine vinegar. Cook for an additional minute to defrost the green beans. Remove from heat and serve warm!
- Will keep in the refrigerator for 3-4 days.
- Tastes even better the day after you prepare it.
- You can also freeze this recipe for 2-3 months.