St Paddy's Vegan Irish Stew Recipe

Posted by Alfie Austin on

Healthy, high protein and full of root veg goodness, celebrate St Patrick’s Day the vegan way, with our Chef’s Irish Stew Recipe!

Irish stew ingredients boiling in a large pan


Root veg on display on shelves


- In a medium bowl or saucepan add the cup of tvp mince to a cup of stock. Use 2 teaspoons of marigold bouillon and boiling water. Set aside and soak your TVP for at least 10 minutes.

- Having washed the vegetables chop and dice them. Heat the oil in a medium-large saucepan and add the onions first, keep stirring for a minute and then add the rest of the chopped and diced vegetables and the minced garlic.

Chopped leeks and knife on chopping board

- Once the onions are fully softened and translucent add the rehydrated TVP to the pan.

- Make another cup of stock with 1 tsp marigold bouillon and boiling water and add to the mix until you have the consistency you want of a stew. Then add the tbsp of tomato puree and tbsp of tamari. Stir well and add salt and pepper to taste.

-Simmer the stew until the potato and carrot cubes are fully softened. Serve with warm crusty bread and a cool glass of Sam Smith's Organic Chocolate Stout to enjoy this hearty savoury dish.

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