Sunday, 25 October 2015

Vegan Irish Stew

This is a slow cooker recipe from Cooksmart that I veganized. You can easily do it in the stove too on a low heat.

Vegan Irish Stew


1lb Vegan beef chunks or tofu cubes (I used Elianni Veggie Cutlets)
3 cloves garlic, minced
1 Onions, chopped
2 Carrots, chopped
2-4 Russet potatoes, peeled and chopped (I didn't peel)
2 Tbls rice flour
1 Tbls cooking oil
2Tbls Tomato paste
1 Tbls Soy sauce (I used Tamari)
3 cups vegan beef stock (I used vegan chicken stock)
1/4 cup vegan red wine
2 bay leaves
1/4 tsp Black pepper
1 cup frozen peas


Mix together tomato paste, soy sauce, vegan beef stock and red wine in slow cooker.
Add vegan beef chunks/TVP/tofu, garlic, onions, carrots, potatoes, bay leaves, and black pepper.
Cook on low for 6 to 7 hours.
Defrost peas in some boiling water and then fold them into stew.
Once peas are heated through the stew remove bay leaves and serve!

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