Vegan Irish Stew
A vegan twist on the Irish classic, this meatless Irish stew goes well with a few slices of crusty bread.
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 30 minutes
- 2 cups vegan stew meat
- 1 tsp white miso
- 1 Tbsp vegetable butter
- 1 Tbsp sugar
- 1 cup water
- 1 large onion chopped
- 1 tsp dry parsley
- 1 1/2 Tbsp bouillon
- 2 cups carrots chopped
- 2 cups potatoes chopped
- 1 bay leaf
- 1 cup Guinness
- 2 1/2 cups water
- pepper to taste
Add stew meat, miso, veggie butter, sugar, water, and onion to the Instant Pot and sauté until unions are clear.
Add the rest of the ingredients to the pot, seal the lid, and pressure cook for 10 minutes.
Do a quick release. For a thicker stew, see notes below.
- For a thicker stew, add 1 Tbsp vegan butter and 1 Tbsp flour to a pan and whisk over heat until slightly browned. Slowly add 1 cup of the stew broth until combined. Mix this gravy into the stew.
- To make this on the stove, bring stew to a boil in step 2, lower the heat, and simmer for 30-40 minutes.