RECIPE: Irish Garden Stew (100% Plants, Vegan, WFPB)

Traditional Irish roots and herbs combine in this recipe for a tasty and nutritious 100% plants, vegan soup. When I developed this recipe I was looking to make a dinner that would help connect my family and I to our Irish heritage. Irish Stew is Ireland’s official National Dish and is at the front of most every list of traditional Irish fare. While traditional Irish Stew is known to contain older sheep, this recipe places the Irish garden’s bounty as the centerpiece. Potatoes, carrots, rutabaga, parsnip, onion, barley, and fresh herbs mix into a nourishing and satisfying stew.

Ingredients: Irish Garden Stew

This simple garden stew features numerous roots, shoots, and seeds.

Fresh herbs — including Parsley, Sage, Rosemary, and Thyme — give this stew a rich combination of flavor. If you don’t have your own herb garden, most groceries sell fresh herbs in the produce section. If you don’t have access to fresh herbs you can substitute with dried herbs.

INGREDIENTS:
? 3 potatoes
? 3 carrots
? 8 oz barley
? 1 parsnip
? 2 rutabaga
? 1 large onion (yellow or white)
? 5 garlic bulbs
? 1 sprig rosemary
? 2 sage leaves
? 2 bay leaves
? 1 tbsp fresh thyme leaves or 1 tsp dry thyme
? 2 spring onions
? 1/2 bunch parsley
? 4 cups vegetable broth, low sodium
? 4 cups water
? 1.5 tbsp corn starch
? 2 tsp salt
? generous black pepper twists

STEPS: Irish Garden Stew

1. Rinse all fresh veggies and herbs to remove dirt and debris.
2. Chop potatoes , rutabaga, carrots, and parsnips into small chunks.
3. Dice onions and garlic into small pieces.
4. Add chopped veggies to a large soup pot with fresh herbs, spices, vegetable broth and water.
5. Cook on medium/low heat for 50 minutes or until carrots, potatoes,rutabaga, and parsnips are soft and tender but not mushy. Or cook in slow-cooker for 4–5 hours.

Serving Suggestions:

Top with fresh parsley or chopped green onions. Serve with a salad or fresh bread.

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RECIPE: Irish Garden Stew (100% Plants, Vegan, WFPB)

Cuisine

Irish, Plant-Based, Vegan

Prep Time

30 minutes

Cook Time

50 minutes

Servings

bowls

Ingredients

• 3 potatoes, medium/large
• 3 carrots
• 8 oz barley
• 1 parsnip
• 2 rutabaga
• 1 onion large
• 5 bulbs garlic (large size, or add a few more)
• 1 sprig rosemary fresh, or 1 tsp dried
• 2 leaves sage fresh, or 1 tsp dried
• 2 leaves bay dried
• 2 green onions can substitute with chives
• 1/2 bunch parsley ~1 cup loosely packed or sub 2 tbsp dried
• 1 tbsp thyme fresh, or 1 tsp dried
• 4 cups vegetable broth
• 4 cups water
• 1.5 tbsp corn starch (thickens broth slightly)
• 2 tsp sea salt
• 2 tsp black pepper (or generous twists of fresh-ground)

Cuisine Irish, Plant-Based, Vegan Prep Time 30 minutes Cook Time 50 minutes Servings bowls Ingredients 3 potatoes, medium/large 3 carrots 8 oz barley 1 parsnip 2 rutabaga 1 onion large 5 bulbs garlic (large size, or add a few more) 1 sprig rosemary fresh, or 1 tsp dried 2 leaves sage fresh, or 1 tsp dried 2 leaves bay dried 2 green onions can substitute with chives 1/2 bunch parsley ~1 cup loosely packed or sub 2 tbsp dried 1 tbsp thyme fresh, or 1 tsp dried 4 cups vegetable broth 4 cups water 1.5 tbsp corn starch (thickens broth slightly) 2 tsp sea salt 2 tsp black pepper (or generous twists of fresh-ground)

Instructions

1. Rinse all fresh veggies and herbs to remove dirt and debris.
2. Chop potatoes , rutabaga, carrots, and parsnips into small chunks.
3. Dice onions and garlic into small pieces.
4. Add chopped veggies to a large soup pot with fresh herbs, spices, vegetable broth and water.
5. Cook on medium/low heat for 50 minutes or until carrots, potatoes,rutabaga, and parsnips are soft and tender but not mushy. Or cook in slow-cooker for 4–5 hours.