Vegetarian Irish Stew
Get into the Spirit of St. Patrick's Day with this Vegetarian Irish Stew, a plant-based version made with seitan instead of meat.
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This Vegetarian Irish Stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over our Garlicky Mashed “Potatoes” for a deliciously comforting meal.
1 Tbs. olive oil
10 small frozen pearl onions, thawed
1 medium carrot, cut into 1/2-inch pieces (2/3 cup)
1 Tbs. flour
4 oz. seitan, cut into 1-inch pieces
2 slices smoky tempeh bacon, cut into 1/2-inch pieces
1 clove garlic, minced (1 tsp.)
1 tsp. fresh thyme, chopped
1 cup stout beer
1 14-oz. can low-sodium vegetable broth
6 oz. butternut squash, cut into 1/2-inch cubes (1 cup)
1/3 cup frozen shelled edamame
- Heat oil in saucepan over medium-high heat. Add onions and carrot, and cook 5 minutes. Stir in flour, and cook 2 minutes more. Add seitan, tempeh bacon, garlic, and thyme, and cook 2 minutes.
- Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes. Add edamame and cook 10 minutes more. Season with salt and pepper, and serve.
- Calories 308
- Carbohydrate Content 36 g
- Fat Content 8.5 g
- Fiber Content 6 g
- Protein Content 23 g
- Saturated Fat Content 1 g
- Sodium Content 384 mg
- Sugar Content 7 g