St. Patrick’s Day Weekend is in full swing, but we still gotta eat! Make those Irish tummies smile with this ‘everything but the meat’ version of a hearty and yummy Irish stew! I bet no one will even notice you replaced the traditional lamb with earthy-rich portobello mushrooms! Mmmmm! Enjoy! And have a safe and Happy St. Patrick’s Day!!
Vegan Irish Stew
2 onions, diced
3 portobello mushrooms, largely diced
1/2 lb. of carrots, cut into 1 inch pieces
2 lbs. of fingerling potatoes, cut into 1 inch pieces
1 tbsp. olive oil
4 tbsp. Earth Balance
4 cloves of garlic, chopped
1/2 tsp. dried thyme
3 cups of vegetable broth
3/4 cup red wine
1 tbsp. tomato paste
a handful of fresh parsley and chives to garnish
Saute the onions, carrots and potatoes in the olive oil and Earth Balance in a large pot for about 20 minutes on medium. Add the vegetable broth, wine, thyme, garlic, and tomato paste and softly simmer for about an hour or until the vegetables are soft and the house smells amazing.
Serve warm with a hearty crusty bread.