Divine Vegan Irish Dinner – A Culinary Adventure in Plant-Based Comfort Food

Allergens

Potato, Gluten (contains in vegan bread)

Ingredients

• 2 cups vegetable broth 1 cup red wine (optional) 2 tbsp olive oil 1 large onion, chopped 2 carrots, peeled and sliced 4 cloves garlic, minced 2 cups diced potato 2 cups diced turnip or rutabaga 1 lb button mushrooms, halved 2 cups peas (fresh or frozen) 1 tbsp fresh thyme leaves, chopped 1 tsp dried rosemary Salt and pepper to taste 4 large russet potatoes, peeled and quartered 1/2 cup plant
• based butter 1/2 cup unsweetened almond milk or any non
• dairy milk 1 loaf crusty vegan bread, sliced 3 cloves garlic, minced 1/4 cup fresh parsley, finely chopped Vegan cheese (optional)

Instructions

1. a. Begin by preparing the Irish stew. In a large pot, heat olive oil over medium heat and sauté onions until they start to turn translucent. Add garlic, carrots, and potatoes, cooking for 5 minutes or until they begin to soften. b. Pour in vegetable broth and red wine (if using), and add diced mushrooms, turnip, peas, thyme, rosemary, salt, and pepper. Bring the mixture to a boil and then reduce heat, allowing it to simmer for 30 minutes or until vegetables are tender. c. While the stew is cooking, prepare the mashed potatoes. Boil the peeled russet potatoes in a separate pot until they become fork tender. Drain them, then return them to the pot and add plant based butter and non dairy milk. Mash until smooth and creamy, seasoning with salt and pepper to taste. d. For the garlic bread, preheat your oven to 375°F (190°C). In a small bowl, mix together softened plant based butter, minced garlic, and chopped parsley. Spread this mixture over each slice of bread and place them on a baking sheet. Bake for approximately 10 minutes or until the edges are golden brown.

Chef’s Insight

To elevate the dish, consider adding a side of vegan colcannon or steamed green vegetables.

Notes

This recipe is perfect for a vegan meal plan and provides a hearty, satisfying dinner option.