A delicious traditional vegan Irish stew recipe with root vegetables, broth and herbs. A simple recipe to cook up for your Saint Patrick's Day celebration or a hearty weeknight dinner meal.
Heat the olive oil in a skillet over medium high heat. When hot, add the onions and cook until very soft, about 8 minutes.
Scrub the potatoes well. Slice two into thin slices and cut the remaining into large cubes.
Cut the carrots into about ½ inch pieces. Depending on the size of the mushrooms, leave intact or cut in half.
Layer the sliced potatoes in the bottom of a large oven safe skillet, dutch oven or casserole dish.
Add the miso to the broth and stir to dissolve it.
Top with the onions, remaining potatoes, carrots, mushrooms, add the broth and miso mixture, bay leaves, thyme and parsley sprig. Add salt and pepper to taste. Cover with lid or foil and cook in the oven for 45 minutes or until potatoes and carrots are tender.
Taste and adjust the seasoning. Serve up in a bowl topped with chopped parsley.
Notes
Cut and layer the potatoes as directed. This creates the proper consistency as the thinner potato slices on the bottom of the large pot will cook and fall apart in the soup giving the broth some texture.Cut the carrots a bit smaller than the potatoes. They actually take longer to cook and you don’t want them to be too firm. I suggest about one-half inch pieces.Don't cut the mushrooms. If your mushrooms are small enough, leave them intact so they mimic the look of chunks of meat in the stew.