St. Patrick’s Day is just around the corner and we all know what that means – a day to feast on traditional Irish food, generous amounts of beer and dressing head to toe in green. And yes, I said feast! Traditionally, St. Patrick’s Day began as a day for Christians to commemorate Saint Patrick and the arrival of Christianity in Ireland. Since then it has evolved to a day of feast, to break from the lent tradition of not eating meat on Fridays and to celebrate Irish culture and tradition with parades, festivals, beer, and of course good old-fashioned Irish food.
And while St. Patrick’s Day marks a day as an acceptable release of one’s commitment to lent, why not indulge with an Irish classic…vegan style! This delicious recipe is a great alternative to a classic meat-lovers Irish stew, it will not only keep your lent on track but will also keep your vegan Irish guests happy as well! The recipe below is full of flavor and will leave you feeling warm and nourished for this weekend’s celebration.
Vegan Irish Stew
- 3 tbsp extra virgin olive oil
- 3 leeks, sliced (white and light green parts)
- 1 cup red potatoes, chopped
- 1 cup parsnips, peeled and chopped
- 2 large carrots, peeled and chopped
- 1/2 cup turnip, peeled and chopped
- 1 celery stalk, chopped
- 1- 8 oz package tempeh, diced
- 4 cups fresh veggie broth
- 2 cups vegan stout beer
- 1 cup barley
- 1 bay leaf
- 1/2 cup fresh parsley, chopped
- 1/4 t dried thyme
- 1/4 t dried rosemary
- 1/4 t dried marjoram
- Sea salt and pepper to taste
1. In a large soup pot, heat olive oil over medium heat, then saute the leeks until they are very soft, about 5 minutes.
2. Add the vegetables, allowing them to cook in the oil for a few minutes.
3. Add the broth, beer, barley, herbs, and salt and pepper to the pot, and bring to a boil. Once boiling, reduce heat to medium-low, and allow to simmer for about an hour, stirring occasionally.
4. Top with fresh parsley and serve.
Recipe/Photo: Lindsay Loves Veggies