Description

This Vegetable Irish Stew tastes so much like a traditional Irish stew but it’s made meatless. This vegan version is full of flavor, hearty and filling. This dish is perfect for St. Patrick’s Day or any cold winter night!

Ingredients

Scale

2 tbsp avocado oil

1 small onion, chopped

1 leek, chopped

1 cup carrots, chopped

3 cups portobello mushrooms, chopped

2 small potatoes, chopped

2 garlic cloves

3 cups cabbage, chopped

3 tbsp tomato paste

1/2 cup dry red wine

4 cups low sodium vegetable broth

2 tbsp coconut aminos

½ tsp dry thyme

2 bay leaves

½ tsp salt

¼ tsp pepper

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Instructions

Heat avocado oil in a large pot. Add onion, leek, carrots, mushrooms, potatoes and salt. Cook for about 5 minutes. Add garlic, cabbage, tomato paste and cook for another 2 minutes.
Pour in red wine and cook for 3-4 minutes until most of the wine has evaporated. Stir in broth, coconut aminos, thyme, bay leaves and black pepper. Bring to a boil, turn down the heat and simmer for 30 minutes.

Prep Time: 10 minutes
Cook Time: 40 minutes

Start with heating avocado oil in a large pot. Then add onion, leek, carrots, mushrooms, potatoes and salt. Cook for about 5 minutes. Add garlic, cabbage, tomato paste and cook for another couple of minutes.

Pour in red wine and cook until most of the wine has evaporated. Stir in broth, coconut aminos, thyme, bay leaves and black pepper. Bring to a boil, turn down the heat and simmer until thickened. Serve with a crusty loaf of bread!