Name: Vegan Irish Stew - SOS Free - Gluten Free Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 cups no-sodium vegetable broth; 1 onion (chopped); 3 garlic cloves (diced); 2 celery stalks (chopped); 1 parsnip (chopped); 3 carrots (chopped); 2 cups cremini mushrooms (sliced ); 1 medium russet potato (chopped); 3 tablespoons tomato paste; 12 ounce (bottle) vegan stout beer, such as Sierra Nevada; 2 tablespoons vegan Worcestershire sauce (sos-free recipe below); 1 tablespoon cornstarch (mix with 2 teaspoons of water to make a paste); 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; Fresh parsley for garnish; 1 cup apple cider vinegar; 2 tablespoons balsamic vinegar; 1 medjool date; 1/2 teaspoon ginger; 1/2 teaspoon mustard powder; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon cinnamon; 1/8 teaspoon cayenne pepper; 1/8 teaspoon ground cloves

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This delicious vegan Irish stew recipe is salt, oil, sugar, and flour free and is perfect for the St. Patrick’s Day holiday! Enjoy this hearty stew with a warm piece of Irish soda bread!

In addition to the various vegetables, this recipe calls for vegan Worcestershire sauce. Traditional Worcestershire sauce contains both sugar and salt, so I’ve included my homemade version of vegan Worcestershire sauce in the recipe card that is salt and sugar free. Also, when using stout beer, you just want to ensure that you’re using a vegan beer, such as Sierra Nevada.

Place a large soup pot over medium-high heat and saute the onion and garlic in a small amount of water or vegetable broth for approximately 5 minutes. Add in the celery, parsnip, carrots, and mushrooms and saute for another 5 minutes. Add in the rest of the vegetable broth, along with the remaining ingredients, and mix together. Bring the stew to a boil, then lower the heat. Cover and let simmer for approximately 30 minutes or until the potatoes have cooked through. Garnish with parsley. Break off a piece of Irish soda bread to go with your stew! Enjoy and Happy St. Patrick’s Day!

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Vegan Irish Stew - SOS Free - Gluten Free Recipe

This vegan Irish stew recipe is free of salt, oil, and sugar. All the delicious whole foods makes this stew perfect for St. Patrick's Day!

Prep Time20

Cook Time30

Total Time50

Course: Soup

Servings: 4 servings

Calories: 162kcal

Author: Dr. Julie Jack

Ingredients

Irish Stew Ingredients

3 cups no-sodium vegetable broth
1 onion chopped
3 garlic cloves diced
2 celery stalks chopped
1 parsnip chopped
3 carrots chopped
2 cups cremini mushrooms sliced
1 medium russet potato chopped
3 tablespoons tomato paste
12 ounce (bottle) vegan stout beer, such as Sierra Nevada can substitute with a 1/2 cup vegetable broth and 1 tablespoon of vegan Worcestershire sauce (see sos-free recipe below)
2 tablespoons vegan Worcestershire sauce sos-free recipe below
1 tablespoon cornstarch mix with 2 teaspoons of water to make a paste
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Fresh parsley for garnish

SOS-Free Vegan Worcestershire Sauce

1 cup apple cider vinegar
2 tablespoons balsamic vinegar
1 medjool date
1/2 teaspoon ginger
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves

Instructions

Directions for the Vegan Worcestershire Sauce

Mix together all the Worcestershire sauce ingredients in blender and blend until you've reached a smooth consistency.

Directions for the Irish Stew

Place a large soup pot over medium-high heat and saute the onion and garlic in a small amount of water or vegetable broth for approximately 5 minutes.
Add in the celery, parsnip, carrots, and mushrooms and saute for another 5 minutes.
Add in the rest of the vegetable broth, along with the remaining ingredients, and mix together.
Bring the stew to a boil, then lower the heat. Cover and let simmer for approximately 30 minutes or until the potatoes have cooked through. Garnish with parsley. Enjoy!