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A bowl of Vegan Irish Stew with spoon, napkin, and pepper mill
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5 from 4 votes

Vegan Irish Stew

Course: dinner
Cuisine: Irish
Servings: 8 servings

Equipment

  • soup pot
  • large non stick skillet
  • immersion blender, or other blender of your choice

Ingredients

  • 4 dried shiitake or porcini mushrooms
  • 1 cup warm water
  • 1 Tablespoon olive oil
  • 2 large leeks, cut into 1/4-inch thick slices (see tips for cleaning leeks below recipe card)
  • 1 large yellow onion, diced
  • 4 stalks celery, chopped small
  • 1/4 teaspoon Himalayan sea salt
  • 6 to 8 medium carrots, cut into 1-inch pieces
  • 6 medium potatoes, cut into eigths
  • 2 quarts low-sodium vegetable broth
  • 1/2 medium yellow cabbage, knife shredded

For the sautéed mushrooms

  • 1 Tablespoon olive oil
  • 1/2 pound shiitake mushrooms, remove stems and cut into 1/4-inch thick slices
  • 1/4 teaspoon Himalayan sea salt

To garnish

  • 1/4 cup chopped parsley
  • fresh ground black pepper

Instructions

  • Soak the dried mushrooms in the warm water until rehydrated; this will take about 30 minutes.
  • Put the rehydrated mushrooms and soaking water into the soup pot; add the broth. Blend well using an immersion blender.
    No immersion blender? No problem. Blend the rehydrated mushrooms, soaking water, and some of the broth in another blender of your choice. Put into the soup pot with the remaining broth.
  • Heat the oil in a large non-stick skillet over medium-high heat. Add a bit of the leek slices. When they begin to sizzle add the rest of the leeks, onions, and celery. Sprinkle with 1/4 teaspoon salt and sauté until the veggies are softened and a bit golden.
  • Add the sautéed veggies plus the potatoes, carrots, and cabbage to the soup pot. Bring to a low boil and cook, partially covered, until the carrots and potatoes are almost tender; stir often. Add the cabbage and continue simmering until the carrots and potatoes finish cooking.

To sauté the shiitakes

  • While the stew is simmering, heat the oil in the previously used large non-stick skillet over medium-high heat. Add a bit of the shiitake slices. When they begin to sizzle add the rest of the shiitake, sprinkle with 1/4-teaspoon salt, and cook, stirring occasionally, until golden.

To serve

  • Ladle hot stew into each bowl; stir in some cooked shiitakes (they will keep their meat-like texture if added to the stew right before serving).
    Garnish with chopped parsley and fresh ground black pepper.

Notes

Optional step:
Simmering onions skins in the broth will make the broth develop a darker color; just be sure to remove the skins before continuing with the recipe.