A vegan Irish Lamb Stew that’s hearty, delicious, and will please even an omnivore. The gravy is smooth and fragrant with spices, and packed with healthful vegetables like carrots, celery and potatoes. A touch of Guinness adds even more authentic flavor, while TVP chunks or soy curls add chewiness and texture. A vegan, gluten-free dish, updated from a recipe I originally posted in 2014.
Stir up the pot this St. Patrick’s Day with my delicious and meatless vegan Irish Lamb Stew.
After becoming vegan I have created meatless versions of many favorite lamb recipes that I grew up eating in my Indian home, replicating the same spices and herbs and other seasonings used in the originals, to create authentic-tasting dishes, like My Dad’s ‘Not-Mutton’ Mushroom Curry or my Lamb and Cauliflower Curry.
For this Irish Lamb Stew made without lamb (honestly, wouldn’t you rather just cuddle one?), I used TVP chunks or soy nuggets which I browned first, just as you would brown meat, to add deep and rich flavor. Browning the TVP first makes the nuggets chewier, giving them a very meat-like texture that’s often hard to replicate in vegan substitutes. Be sure to add some Guinness for authenticity– it’s vegan now!
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The TVP also gives the stew a big protein boost, making it pretty much a meal in itself, what with all the veggies in there– the comforting kind, like potatoes and carrots and mushrooms. You can serve it with some crusty bread or some rice or, in true Irish style, with a side of potatoes and cabbage.
Have a great weekend, all, and a happy St. Paddy’s Day!
Irish Lamb Stew
- 1 cup TVP chunks or soy chunks or soy curls
- 1/4 cup all-purpose flour. You can use whole wheat or even a gluten-free flour like rice flour
- Salt and pepper to taste
- 1 large onion, chopped
- 6 cloves garlic, minced
- 2 cups button or crimini mushrooms, halved or quartered if large
- 3 sticks celery, chopped
- 2 medium carrots, cut into rounds about 1/6th of an inch thick
- 3 potatoes, cut in a chunky dice
- 1/2 bottle of Guinness (can sub another beer)
- 3-5 cups vegetable stock
- 1 tbsp fresh thyme, minced (substitute with 1 tsp dry)
- 1 tbsp fresh rosemary, minced (substitute with 1 tsp dry)
- 2 tbsp vegetable oil
- Soak the TVP or soy chunks or curls in hot water for 30 minutes. Drain.
- Mix the flour with some salt and pepper and dredge the TVP chunks in the flour. Shake off any excess flour.
- Heat all but 1 tsp of the vegetable oil in a dutch oven or a large, heavy-bottomed pot.
- Place the TVP chunks in the dutch oven in a single layer, being careful not to crowd them. Brown the chunks on all sides over medium heat.
- Remove to a dish lined with a paper towel and set aside. Also reserve any flour remaining from dredging the TVP because we'll use that to thicken the sauce.
- Add the remaining teaspoon of oil to the dutch oven and add the onions and garlic. Season with some salt and pepper. Saute, stirring frequently, over medium heat until the onions are softened and translucent, about 3-4 minutes.
- Add the thyme, rosemary, carrots, mushrooms, potatoes and celery and saute until the vegetables are all well mixed together.
- Add the remaining flour and stir well to mix, about two minutes.
- Add the beer and 4 cups of the vegetable stock along with the reserved TVP chunks.
- Bring to a boil, turn the heat to a simmer, cover with a lid, and cook for 30 minutes or until the vegetables are all tender and the flavors have melded together. Add more stock or water if the stew looks too dry. I made my stew rather thick because that's how we like it, but you can definitely make it soupier.
- Add salt and ground black pepper to taste.
- Serve hot. Stew always tastes best when it has had some time to stand and the flavors have mixed together, so this is a great dish to make the day before you want to serve it.