Vegan Irish stew

Our vegan riff on the Irish stew features a selection of root and other veg, lentils and vegan sausages (from Denny’s) in a broth of homemade vegan stock (from frozen off cuts of roots, onions, garlic, leeks, herb stalks etc), seasoned with tamari soy sauce, nutritional yeast, bay leaves and lots of thyme.

Ingredients (serves 4)

The basics:

2 tablespoons vegetable or mild olive oil
1 onion, red or white
3 cloves of garlic
1 leek
2 medium potatoes
1 large carrot
1 large parsnip
2–3 firm vegan sausages (e.g. Denny or Linda McCartney)
1 tin green lentils (400g)
1 litre stock (we use homemade)
1 tsp salt
2 bay leaves
1 tsp thyme, preferably fresh
3 tbsps nutritional yeast
3 tbsps tamari or soy sauce
Salt and fresh black pepper to season if required
Fresh parsley to garnish

Optional extras/substitutes:

1–2 cups Guinness (reduce stock amount as appropriate)
Mushrooms in place of sausages (or in addition to)
Turnip (small)
Brussel sprouts (handful)
Peas and sweetcorn (c. half-cup fresh or frozen, add at the end and cook for 2-3 mins)
Kale or spinach (fresh or frozen, add at the end and cook for 2-3 mins)

We used one small turnip, a handful of sprouts and half a cup of peas and sweetcorn (to add sweetness) in addition to the basics.

Method

Prep veg:
Roughly chop onion
Finely chop garlic
Cut all veg into bite-sized chunks
Drain and wash lentils
De-stem kale if using

Cook:
Heat oil in large pot.
Cook onions and garlic till starting to soften.
Add leek, carrot, parsnip, turnip (if using) and salt, sweat with the lid on for 5 mins on medium-low heat.
Add sausages (chopped into smaller pieces), potatoes and sprouts and continue to sweat for 10 mins. Add a splash of water or stock if needed.

Add stock, lentils, tamari, bay leaves, thyme and nutritional yeast and turn up heat.
Bring to boil and simmer for 15 mins.
If using, add peas, sweet corn, kale and/or spinach, and cook for further 2-3 mins till cooked through/wilted.

Serve:
Ladle into bowls.
Add salt and pepper to taste.
Garnish with fresh parsley.
Serve with ‘buttered’ bread.

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