Go Back
–+ servings
Vegan Irish lamb stew in bowl.
Print Recipe Add to Collection
5 from 34 votes

Vegan Irish Lamb Stew

No one will miss the meat in this divinely vegan Irish lamb stew. The gravy is creamy, aromatic with spices and loaded with protein and healthful vegetables like carrots, celery and potatoes. A glug of Guinness adds authentic flavor.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Stew
Cuisine: Irish, Vegan
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 392kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

For "lamb" soy chunks

  • 2 tablespoons extra virgin olive oil
  • 2 cups TVP chunks (also called soy chunks. Soy curls work too or use seitan chunks)
  • 1 teaspoon dried thyme
  • Salt and ground black pepper to taste
  • ¼ cup all-purpose flour (You can use whole wheat or, to make this gluten-free, use a gf all purpose flour)

Other ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large onion (finely chopped)
  • 4 medium carrots (or two large carrots, cut in one-inch rounds)
  • 3 stalks celery (finely chopped)
  • 6 cloves garlic (minced)
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 8 oz Guinness draught stout
  • 2 cups mushroom stock
  • 4 medium potatoes (cut in one-inch chunks)
  • 10 oz frozen wild mushrooms (or 10 oz of fresh mushrooms, including cremini, shiitake and oyster mushrooms. Chop fresh mushrooms into bite-sized pieces.)
  • 1 bay leaf
  • 2 tablespoons vegan Worcestershire sauce (or tamari or liquid aminos. This is optional but it adds another dimension of flavor)
  • 2 tablespoons vegan butter (optional, but very, very nice)
  • Salt and ground black pepper to taste
  • 2 tablespoons parsley (minced)

Instructions

Soak and season TVP chunks

  • Season three cups of hot water with salt and ground black pepper. Add the TVP chunks and soak them in the water for 15-20 minutes until they drink in a good deal of the water and are puffy.
  • Strain out any remaining water and add the herbs and flour to the TVP chunks. Toss to mix.

Roast TVP chunks

  • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium high heat. Add the TVP chunks in a single layer.
  • Roast the TVP chunks until golden-brown, about five minutes. Turn them around at intervals to make sure they brown on all sides. Remove the TVP chunks to a plate or bowl and set aside.

Make the stew

  • Heat remaining 1 tablespoon oil in the Dutch oven. Leave any browned bits from the soy chunks in - they will add great flavor. Add the onions, celery, carrots, garlic and dried herbs. Sauté the vegetables until the onions are translucent.
  • Add the Guinness to the pot and bring to a boil. Let the veggies simmer in the Guinness for five minutes. Add two cups mushroom stock or water, then add the potatoes and mushrooms.
  • Add the soy chunks and bay leaf to the pot. Bring the stew to a boil, lower heat to a simmer and let the stew simmer 20-30 minutes. This gives the vegetables time to cook until they're very tender and it develops all the flavors in the stew. If the stew looks thin, mash a few potatoes with a ladle to thicken it.
  • Add the vegan Worcestershire sauce and vegan butter to the pot. Check seasoning and add salt and ground black pepper as needed.
  • Turn off heat and garnish the stew with parsley.

Nutrition

Serving: 1serving | Calories: 392kcal | Carbohydrates: 51g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Potassium: 1089mg | Fiber: 11g | Sugar: 9g | Vitamin A: 7041IU | Vitamin C: 36mg | Calcium: 166mg | Iron: 6mg