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vegan Irish stew in white bowl over green kitchen towel
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5 from 6 votes

Vegan Irish Stew

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Soups, stews
Cuisine: Irish
Keyword: vegan Irish stew
Servings: 6
Calories: 144kcal
Author: Alison Corey

Ingredients

  • 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

Instructions

  • 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, rosemary, 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!

Video

Notes

  • 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.

Nutrition

Calories: 144kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 543mg | Potassium: 693mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5749IU | Vitamin C: 31mg | Calcium: 54mg | Iron: 2mg