Main Course

Vegetarian Irish Stew

Get into the spirit of St. Patrick's Day with this plant-based version of an Irish classic. It's made with seitan in place of meat.

This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over 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


  1. 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.
  2. 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.