Updated Irish Stew Recipe - Vegetarian Times

Updated Irish Stew

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Publish date:
updated-irish-stew-march-2008-CROP

This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over mashed potatoes for a deliciously comforting meal. Traditional Irish stout is not vegan, but to find a beer that is, log on to veganconnection.com.

  • 2Servings

Ingredients

  • 1 Tbs. olive oil
  • 10 small frozen pearl onions, thawed
  • 1 medium carrot, cut into 1/2-inch pieces (2/3 cup)
  • 1 Tbs. flour
  • 4 oz. seitan, cut into 1-inch pieces
  • 2 slices smoky tempeh bacon, cut into 1/2-inch pieces
  • 1 clove garlic, minced (1 tsp.)
  • 1 tsp. fresh thyme, chopped
  • 1 cup stout beer
  • 1 14-oz. can low-sodium vegetable broth
  • 6 oz. butternut squash, cut into 1/2-inch cubes (1 cup)
  • 1/3 cup frozen shelled edamame

Preparation

Heat oil in saucepan over medium-high heat. Add onions and carrot, and cook 5 minutes. Stir in flour, and cook 2 minutes more. Add seitan, tempeh bacon, garlic, and thyme, and cook 2 minutes.

Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes. Add edamame and cook 10 minutes more. Season with salt and pepper, and serve.

Nutrition Information

  • Calories: 308
  • Carbohydrate Content: 36 g
  • Fat Content: 8.5 g
  • Fiber Content: 6 g
  • Protein Content: 23 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 384 mg
  • Sugar Content: 7 g