St. Patrick’s Day is almost upon us! Time to bust out the green, the shamrocks, the beer, and the mouth-watering Irish food!
Although Irish fare is traditionally loaded with meat, it can be easy and delicious to have a vegan St. Patty’s Day. Last year, I made an amazing, creamy potato and greens dish, called colcannon, which was a huge hit in my household. This year, I put together a hearty Irish stew, complete with the stout beer and all.
This recipe is loaded with root veggies, barley, and tempeh, and can be eaten alone as a very satisfying meal, although, personally, I’ll have mine with a big serving of colcannon and a brew.
- 3 T olive oil
- 3 leeks, sliced (white and light green parts)
- 1 cup potatoes, chopped
- 1 cup parsnips, peeled and chopped
- 1 carrot, peeled and chopped
- 1/2 cup rutabaga, peeled and chopped
- 1/2 cup turnip, peeled and chopped
- 1 cup celery, chopped
- 1- 8 oz package tempeh, diced
- 4 cups veggie broth (or 4 cups water + veggie boullion)
- 2 cups vegan stout beer
- 1 cup barley
- 1/2 cup fresh parsley, chopped
- 1/4 t dried thyme
- 1/4 t dried rosemary
- 1/4 t dried marjoram
- sea salt and pepper to taste
1. In a large soup pot, heat olive oil over medium heat, then saute the leeks until they are very soft, about 5 minutes.
2. Add the vegetables, allowing them to cook in the oil for a few minutes.
3. Add the broth, beer, barley, herbs, and salt and pepper to the pot, and bring to a boil. Once boiling, reduce heat to medium-low, and allow to simmer for about an hour, stirring occasionally.
4. Top with fresh parsley and serve.
This stew is even better after it has been sitting in the fridge overnight and the flavors have had a chance to meld with each other, so feel free to make this the night before and save yourself some effort on St. Patty’s Day!
What is your favorite St. Patty’s Day food or tradition?