Hearty Vegan Irish Stew
Enjoy this updated vegan stew recipe with root vegetables, tofu, and rich stout beer broth. One bite and it is hard to believe this simple recipe is meatless!
Like traditional beef stew, this vegan stew recipe uses thick and chunky root vegetables. Hearty root vegetables are a classic chilly day meal.
This stew is perfect for meat eaters, vegetarians, and vegans. My meat-eating family loves this recipe on cold nights! It is funny, but they call it vegan beef stew. When the weather turns chilly, I break out my crockpot, make my favorite hearty vegan stew, and let it simmer all day.
To replicate a beef broth, I used Guinness beer. The rich broth adds a beef-like flavor I cannot find with any other product. Guinness is also easy to find and vegan.
What I Love About This Recipe
- Packed with Nutritious Vegetables: Loaded with various vegetables, this stew is delicious and incredibly healthy.
- Cozy and Comforting: Ideal for those chilly days, providing a warm and satisfying meal.
- Unique Stout Beer Flavor: Adding stout beer lends a complexity akin to traditional beef broth, elevating the stew’s taste profile.
- Versatile and Inclusive: Perfect for everyone, including meat lovers, vegetarians, and vegans.
Ingredients
- Extra Firm Tofu: Extra firm tofu brings a firm texture to the stew, absorbing flavors while providing a protein-rich vegan alternative to meat.
- Soy Sauce: Soy sauce adds depth and umami, enhancing the overall flavor profile.
- Olive Oil: Used for sautéing the veggies. You can substitute with your favorite oil or vegetable broth instead.
- Root Vegetables (Onion, Carrot, Celery, Potatoes): These classic stew ingredients provide earthy flavors.
- Garlic: Garlic adds aromatics.
- Vegetable Stock: Providing the liquid base, vegetable stock adds a flavorful foundation.
- Vegan Stout or Porter Beer: Stout or porter beer introduces a unique, malty depth that mimics beef broth’s rich, full-bodied flavor in traditional stews. I like to use Guinness stout beer; it is certified vegan!
- Corn Starch: Corn starch is needed to thicken the stew.
Instructions
Step One: Prepare the Tofu
- Start by pressing the tofu to remove excess moisture. This step is crucial for achieving the desired texture.
- Slice the pressed tofu into 1-inch cubes. Then, gently coat the tofu cubes with cornstarch to help them crisp up during cooking.
- Heat olive oil in a pot or Dutch oven. Arrange the tofu in a single layer and cook for 3-4 minutes until golden. Flip the tofu, add soy sauce, and cook for 3-4 minutes more. Once done, set aside.
How to Press Tofu
- Wrap the block of tofu in a clean kitchen towel or several layers of paper towels.
- Place the wrapped tofu on a flat, stable surface like a cutting board.
- Set a heavy object on top, such as a cast-iron skillet, a large can, or a heavy book.
- Let the tofu sit under the weight for 15-30 minutes.
- You can extend this time to an hour or more for firmer tofu.
- Change paper towels if they become too saturated.
Step Two: Saute the Veggies
- Heat another splash of olive oil over medium heat using the same pot or Dutch oven.
- Add the chopped onion, carrot, and celery, stirring them into the oil.
- Sauté the mixture for 5-7 minutes, or until the vegetables soften and release their natural sweetness.
- Next, add the potatoes, garlic, thyme, oregano, salt, and pepper to the pot.
- Continue to sauté for 1-2 minutes, allowing the flavors to meld and the potatoes to soften.
Step Two: Saute the Veggies
- Add the remaining ingredients: vegetable broth, beer, and tofu.
- Mix two tablespoons of cornstarch in a separate container with two tablespoons of water until smooth.
- Add the cornstarch slurry to the stew and stir all ingredients together.
- Bring to a boil, reduce heat to low, cover, and simmer until the potatoes are easily pierced with a fork.
- Garnish with parsley and serve.
Alternative: Slow Cooker Method
Letting the stew slowly simmer daily is the best way to bring out the vegetable flavor. To use this method, follow steps one and two as written. Then, transfer the ingredients to a slow cooker instead of cooking the stew on the stovetop. Add the remaining ingredients. Place the cover on the cooker, turn the heat low, and let it simmer all day.
Other Vegan Dinner Recipes to Try
What to Serve With Stew
Oh, so many great things go with the stew. My favorite is hearty winter-type foods. Here are a few recommendations:
- Mashed potatoes
- Mashed cauliflower
- Roasted potatoes
- Dumplings
- Rice
- Biscuits
- Crusty bread
- Dinner rolls
Substitutions
Tofu is my go-to substitution for meat, but that might not be yours. If you are looking for a different substitute, try one of these.
- Chickpeas: An excellent alternative for added protein.
- Jackfruit: Mimics the texture of meat.
- Kidney Beans: Another protein-rich addition.
- Lentils: Great for a thicker, heartier stew.
FAQ
In addition to the vegetables in the recipe, I recommend baby bella mushrooms (cremini mushrooms), bell peppers, cauliflower, green beans, green peas, kale, ad, sweet potato.es
Refrigerator Storage Instructions – Store in an airtight container in the refrigerator for up to one week or in the freezer for up to three months.
Did you make this? Leave a comment below and let me know how it turned out!
Easy and Hearty Vegan Stew
Ingredients
- 8 ounce block extra firm tofu
- 4 tablespoons cornstarch
- 4 tablespoons olive oil, divided
- 2 tablespoons soy sauce
- 1 cup yellow onion, diced
- 1 cup carrots, cut into round
- 1 cup celery, cut into 1/4-inch slices
- 2 cups potatoes, 1-inch cubs
- 3-4 cloves garlic, thinly sliced
- 2 teaspoons thyme
- 1 teaspoon oregano
- 2 bay leaves
- salt and black pepper to taste
- 2 cups vegetable stock
- 1 cup vegan stout or porter beer
Instructions
Step One: Prepare the Tofu
- This step is crucial for achieving the desired texture. If needed s,ee notes for how to press tofu
- Slice the pressed tofu into 1-inch cubes. Then, gently coat the tofu cubes with cornstarch to help them crisp up during cooking.
- Heat olive oil in a pot or Dutch oven. Arrange the tofu in a single layer and cook for 3-4 minutes until golden. Flip the tofu, add soy sauce, and cook for 3-4 minutes. Set aside once done.
Step Two: Vegetable Sauté
- Heat another splash of olive oil over medium heat using the same pot or Dutch oven.
- Add the chopped onion, carrot, and celery, stirring them into the oil.
- Sauté the mixture for 5-7 minutes, or until the vegetables soften and release their natural sweetness.
- Next, add the potatoes, garlic, thyme, oregano, salt, and pepper to the pot.
- Continue to sauté for 1-2 minutes, allowing the flavors to meld and the potatoes to soften.
Step Three: Simmer and Stew
- Add the remaining ingredients: vegetable broth, beer, and tofu.
- Mix two tablespoons of cornstarch in a separate container with two tablespoons of water until smooth.
- Add the cornstarch slurry to the stew and stir all ingredients together.
- Bring to a boil, reduce heat to low, cover, and simmer until the potatoes are easily pierced with a fork.
- Garnish with parsley and serve.
Notes
- Wrap the block of tofu in a clean kitchen towel or several layers of paper towels.
- Place the wrapped tofu on a flat, stable surface like a cutting board.
- Set a heavy object on top, such as a cast-iron skillet, a large can, or a heavy book.
- Let the tofu sit under the weight for 15-30 minutes.
- You can extend this time to an hour or more for firmer tofu.
- Change paper towels if they become too saturated.
Is the beer necessary? Is there a substitute I can use?
Hello Denise, I have not tried it, but I get you could use vegan beef broth (or regular beef broth if you are not vegan/vegetarian). I only use the beer to get a rich flavor, but broth should come close.
If you make it with broth, let me know how it turns out.
Ruth