Vegan Irish Stew

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Vegan Irish Stew

Yield: 8

Author: Riley Shaia

Ingredients

• 2 tbsp water to saute mushrooms
• 9-12 oz Portobello mushrooms
• 3 large carrots, cut into 1/2 inch chuncky pieces
• 2 ribs celery, diced
• 5 cloves of garlic, minced
• 4 tbsp cornstarch, flour or arrowroot powder
• 11 oz bottle Guiness or 11 oz red wine if you are gluten free
• 1 medium rutabaga or turnips (28 oz) cut into chunky pieces
• 4 large potatoes (about 23 oz) cut into large chunks
• 1/2 head green cabbage, shredded
• 4 cups of vegetable stock
• 1/4 cup soy sauce or coconut aminos
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tbsp date sugar or could substitutewhite sugar
• 2 bay leaves
• 1 tsp dried thyme
• 1 1/2 tsp dried rosemary

Instructions

1. Combine water and mushrooms in a large pot or Dutch oven over high heat. Cook the mushrooms until they are golden on all sides. Remove them from the pan and set aside.
2. Without cleaning the pan of the mushroom residue, add the carrots and celery. You might need a bit more water if they get stuck to the pan. Just as they are beginning to color, add the garlic and cook for about 30 seconds.
3. Add the flour, cornstarch or arrowroot powder so that everything gets coated and cook for about a minute.
4. Add the Guinees or wine slowly stirring as you go. Don't worry if there are a few small lumps.
5. Add the rutabaga or turnips, potatoes, cabbage, stock, soy sauce, salt, pepper, sugar and herbs and give it a good stir.
6. Bring it slowly to a boil then reduce the heat to medium-low and let it simmer uncovered, stirring occasionally, until the potatoes are soft and the gravy is thick. This will take 45 minutes-1 hour but you could leave it simmering longer if needed, just turn the heat down to low.
7. About 10 minutes before you are going to serve it, add the mushrooms back in and give it a stir.