Top o’ the mornin’ to you, and Happy St. Patrick’s Day! While I would have dearly loved to celebrate this holiday by having a green beer or two at the pub, I made do with wearing a green dress to work and popping this hearty stew into the crockpot to munch on for dinner. Paired with a slice of homemade soda bread and a pint of Guinness, this meal is a healthy, meat-free alternative to a traditional Irish dish.
Vegan Irish Stew (serves 6)
– 6 red potatoes, washed and cubed
– 1 package of mushrooms, chopped
– Roughly 4 cups of vegetable broth
– 1 medium yellow onion, chopped
– 4 cloves of garlic (or more if you love it!), chopped
– Roughly 1 TBS chopped rosemary (fresh)
– Roughly 3 TBS of your favorite BBQ sauce
– 1/2 to 3/4 c barley
– 1 cup corn ( I used frozen)
– 2 cups peas
– 3 bay leaves
– 1 cup non-dairy creamer ( I used Silk Soy Creamer in plain)
– Salt and pepper to taste
1) In a pan, sauteé the onion, mushrooms, and garlic for about 5-8 minutes (or until the onions are translucent) over medium heat.
2) In the meantime, toss the rest of your ingredients into a crockpot. When the mushroom mixture is done cooking, throw that in as well. Mix together, and cook on low for 8-10 hours.
One of the things I love most about cooking, is all the freedom that comes with it. It’s so much fun to toss ingredients together in a pot and hope for the best- a method I’ve found leads to some pretty delicious meals. So, that being said, have fun with this stew! Play around with your ingredients and spices, and see what you come up with.
How are you celebrating St. Patrick’s Day? I’d love to hear!