The Best Hearty Vegan Irish Dinner Stew
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This vegan Irish dinner stew is a perfect way to enjoy the flavors of traditional Irish cuisine without using animal products. With simple ingredients, fresh herbs, and vegan protein, this is a fantastic recipe for anyone looking for a plant-based meal. This hearty stew will be a hit, whether it’s for a cozy weeknight dinner or a St. Patrick’s Day feast!
You won’t believe how rich and hearty this Vegan Irish Dinner Stew is—without a single drop of meat or dairy! Keep reading to find out how to make it.
Before losing 125 pounds, I had never tried seitan or plant-based proteins like tofu. Now that I eat a vegan diet, I love eating it. Many people worry about getting enough protein, but simply adding ingredients like seitan to recipes guarantees you get plenty.
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St. Patrick’s Day is the perfect time to celebrate with delicious traditional Irish recipes, but if you’re following a plant-based diet, you might be looking for a vegan version of the classic Irish stew. This hearty stew is a fantastic recipe for a vegan Irish dinner, loaded with root vegetables, fresh herbs, and vegan protein.
What Makes This Vegan Irish Dinner Stew Special
This vegan beef stew is a plant-based alternative to the traditional stew but still packs all the comforting flavors. Using simple ingredients, it’s an easy one-pot dish you can prepare on the stovetop, in a slow cooker, or even in an Instant Pot.
The vegan protein from seitan makes this dish filling, and the potatoes (a staple in traditional Irish food) add a creamy texture, making it the perfect meal for any time of the year. This vegan Irish stew is rich, satisfying, and perfect for a St. Patrick’s Day feast!
Vegan Irish Stew vs. Traditional Irish Stew
The traditional version of Irish stew typically contains lamb or beef, but in this vegan Irish dinner stew, I’ve opted for a plant-based version using seitan. You could also use soy curls as a vegan protein alternative. This stew is free from animal products but retains the hearty flavors and rich texture you’d expect from a traditional Irish stew.
Ingredients for the Vegan Irish Stew
Don’t let the long list fool you, you won’t need to hunt for complicated ingredients to make this hearty vegan stew. With a mix of fresh herbs, root vegetables, and basic ingredients, you can make this dish in no time. Here’s what you’ll need:
- Seitan, soy curls, or add more mushrooms to replace the meat used in traditional recipes
- Potatoes – I prefer Yukon Gold potatoes for a creamy texture.
- Carrots
- Onion
- Green peas (frozen or fresh)
- Cabbage
- Mushrooms—Earthy varieties like cremini or button mushrooms can add a rich, savory flavor to the stew. They’re perfect for a more “meaty” texture and depth.
- Olive oil – omit and saute in vegetable broth if you want to make it oil-free.
- Vegetable broth
- Tomato paste
- Worcestershire – make sure it’s vegan.
- Soy sauce – or liquid aminos.
- Smoked Paprika
- Black pepper
- Dried thyme
Optional
- Dulse or kombu – can add a mineral-rich, salty depth to the stew. It’s a unique addition that stays true to the coastal flavors of traditional Irish food.
- All-purpose flour to thicken
Other Vegan Irish-Inspired Recipes
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Shamrock Shake Vegan Shake Recipe
How to Make This Vegan Irish Dinner
This one-pot dish comes together quickly and is perfect for busy weeknights or a St. Patrick’s Day feast. Here’s how to make it:
Instructions:
Step 1: Prepare Seitan or Soy Curls and Vegetables
- Start by chopping the seitan into bite-sized pieces. If using soy curls, soak to prepare. Wash and peel the Yukon Gold potatoes, then dice them into cubes. Chop the carrots, onion, and mushrooms into bite-sized pieces and shred the cabbage.
Step 2: Sauté the Veggies and Seitan
- Heat olive oil in a large pot over medium heat. Add the chopped onion and carrots to the pot and sauté for about 5 minutes until the onion is translucent.
- Add the mushrooms and seitan or soy curls and cook for another 3-4 minutes until the mushrooms release their moisture and the seitan begins to brown slightly.
Step 3: Add Broth and Seasoning
- Stir in the vegetable broth, tomato paste, Worcestershire, and soy sauce, and mix well. Season with black pepper, dried thyme, and smoked paprika. Bring the mixture to a simmer and cook for about 15 minutes, allowing the flavors to meld together.
Step 4: Add Potatoes, Cabbage, and Seaweed
- Add the Yukon Gold potatoes, green peas, cabbage, and dulse or kombu to the pot. Stir to combine and ensure everything is evenly distributed. Simmer for another 20-25 minutes, until the potatoes are tender and the cabbage has softened.
Step 5: Serve and Enjoy
- Taste the stew and adjust the seasoning, adding salt, pepper, or soy sauce if needed. If you like a thicker stew, you can mash some of the potatoes with a spoon to thicken the broth or make a slurry by mixing two tablespoons of all-purpose flour and a little water and stir into the stew. Once everything is cooked through and the flavors are balanced, remove from heat.
- Ladle the stew into bowls and garnish with fresh thyme if desired. Serve alongside vegan Irish soda bread or vegan biscuits, and this rich, decadent Mint Chocolate Pots for the perfect St. Patrick’s Day meal!
Vegan Irish Dinner Stew Tips
To make this recipe even easier, consider using a slow cooker or Instant Pot for hands-off cooking.
Slow Cooker -Add all the ingredients and cook on low for 6-8 hours in the slow cooker.
Instant Pot – sauté chopped onions, carrots, and mushrooms in a little olive oil or broth for 3 minutes using the Sauté function. Add the rest of the ingredients and secure the lid, set to Pressure Cook (High) for 15 minutes, then allow a natural release for 10 minutes. Thicken the stew with a slurry if needed, and let it sit for a few minutes on Keep Warm before serving.
Thicker Stew – If you like a thicker stew, you can mash some of the potatoes with a spoon to thicken the broth. If you want it even thicker, use a slurry. You can start by whisking 2 tablespoons of all-purpose flour or starch (such as cornstarch, arrowroot, potato starch, or tapioca starch) with ¼ cup of cold water or plant-based broth in a small bowl until smooth and lump-free.
If you’re looking for a gluten-free recipe, simply swap out flour for gluten-free flour.
Once your stew is simmering, slowly pour in the slurry while stirring constantly. Let the stew cook for a few minutes, stirring occasionally, until it reaches your desired thickness. For best results, always use cold water to prevent lumps and incorporate the slurry gradually for a smooth, velvety texture.
How to Store Stew
To store stew properly, let it cool to room temperature before transferring it to an airtight container. Refrigerate for up to 4–5 days.
You can also freeze for up to 3 months in a freezer-safe container. When freezing, leave a little space at the top to allow for expansion.
For reheating, warm it on the stove over medium heat, stirring occasionally, or microwave in short intervals, adding a splash of broth if needed to adjust consistency.
For more information about food safety, go to www.foodsafety.gov.
Recipe
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The Best Hearty Vegan Irish Dinner Stew
Ingredients
- 8 oz seitan, chopped or soy curls
- 4 medium potatoes, diced I prefer Yukon Gold
- 3 carrots, chopped
- 3 cups vegetable broth
- 2 cups cabbage, chopped
- 1 cup peas, frozen or fresh
- 1 cup mushrooms, chopped
- 1 small onion, chopped
- 2 Tbsp olive oil substitute veggie broth for oil free
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce (vegan)
- 1 Tbsp soy sauce or liquid aminos
- 1 Tbsp dried dulse or kombu
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp black pepper
Instructions
- Sauté the Aromatics – Heat olive oil or broth in a large pot over medium heat. Add the chopped onion and carrots, sautéing for 5 minutes until the onion becomes translucent.
- Add the mushrooms and seitan, cooking for another 3-4 minutes until the mushrooms soften and the seitan browns slightly.
- Add Broth and Seasonings – Stir in the vegetable broth, tomato paste, Worcestershire sauce, soy sauce, black pepper, smoked paprika, and dried thyme. Bring the mixture to a gentle simmer over medium heat.
- Add Potatoes, Peas, Cabbage, and Seaweed –Add the Yukon Gold potatoes, green peas, cabbage, and dulse or kombu. Stir everything together, ensuring all ingredients are evenly distributed.
- Simmer – Reduce the heat to low, cover, and let the stew simmer for 25-30 minutes, or until the potatoes are tender and the flavors meld together. Stir occasionally to prevent sticking.
- Thicken & Serve – If you prefer a thicker stew, mash some of the potatoes with a spoon to create a heartier texture or use a slurry (see TIPS above). Taste and adjust seasoning with additional pepper, thyme, or soy sauce if needed. Serve warm and enjoy!
Notes
Tips for Making Vegan Irish Dinner Stew
Thicker Stew – If you like a thicker stew, you can mash some of the potatoes with a spoon to thicken the broth. If you want it even thicker, use a slurry. You can start by whisking 2 tablespoons of all-purpose flour or starch (such as cornstarch, arrowroot, potato starch, or tapioca starch) with ¼ cup of cold water or plant-based broth in a small bowl until smooth and lump-free. Once your stew is simmering, slowly pour in the slurry while stirring constantly. Let the stew cook for a few minutes, stirring occasionally, until it reaches your desired thickness.How to Store Stew
To store stew properly, let it cool to room temperature before transferring it to an airtight container. Refrigerate for up to 5 days. You can also freeze for up to 3 months in a freezer-safe container. When freezing, leave a little space at the top to allow for expansion. For reheating, warm it on the stove over medium heat, stirring occasionally, or microwave in short intervals, adding a splash of broth if needed to adjust consistency.What to Serve with Vegan Irish Dinner Stew
Serve alongside vegan Irish soda bread or vegan biscuits, and a rich, decadent dessert like these Mint Chocolate Pots or this Vegan Chocolate Guinness Cake for the perfect St. Patrick’s Day meal!Nutrition
Before I say goodbye, I encourage you to take a moment to find out how I went from obese with a crippling back injury to 125-pound lighter – discover my transformation to a health coach.
More Healthy Recipes:
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About The Author
Although Cindy has lost 125 pounds, her path to success was not easy. Go here to read her incredible story, “From Morbidly Obese to Losing 125 Pounds and Becoming a Health Coach.” To send Cindy a quick message, visit her contact page here.
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Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.
