One-Pot Vegan Irish Stew
Servings: 4 to 6 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 oounces cremini mushrooms destemmed and diced
- 3 cloves garlic minced
- 1 medium leek (white parts) thinly sliced
- 3 small red potatoes cut into 1-inch cubes
- 3 medium carrots peeled and chopped
- 1 celery root peeled and diced into 1-inch cubes (about 2 cups)*
- 3 tablespoon tomato paste
- 1/2 cup dry lentils
- 2 teaspoons fresh or dried thyme
- 6 cups vegetable broth
- 1/2 cup lager or stout beer
- 1 cup shredded cabbage about 1/2 small head
- 1 tablespoon white miso
- chopped fresh parsley for serving
Instructions
- In a large pot, warm 1 tablespoon olive oil over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Add leek, potatoes, carrots, celery root (or parsnips), thyme and tomato paste. Cook 2 minutes. Add lentils and broth then bring to a boil. Reduce heat to medium-low, cover, and simmer 20-30 minutes, stirring occasionally.
- Add lager and simmer 10 to 15 minutes, or until thickened, stirring often. Ladle about 1/2 cup of the liquid out into a measuring cup. Add miso to the cup then whisk until smooth. Stir in cabbage and miso mixture then simmer 4 to 5 minutes, until cabbage softens. Season with salt & pepper, as desired (I like about 1/2 to 3/4 teaspoon). Garnish with fresh parsley, serve and enjoy!
Notes
*If you can't find celeriac (celery root) then you can use parsnips instead