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1. Gather the ingredients.

  • 5 Tbsp olive oil, divided
  • 1 Tbsp tamari
  • 2 tsp balsamic vinegar
  • 2 garlic cloves, minced
  • 1/2 – 3/4 lb mushrooms, chopped into chunks (you want about 4 cups), I used a combo of portabellas and cremini mushrooms
  • 3 carrots
  • 1 celery stalk
  • 1 small onion or 1/2 medium onion
  • 2 medium yellow potatoes, such as Yukon Gold
  • 4 cups vegetable broth or equivalent of vegetable bouillon dissolved in water
  • salt, about 1- 1/2 tsp or to taste
  • pepper, to taste
  • 1 Tbsp potato or corn starch (optional)

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2. Roast the mushrooms.

Preheat the oven to 375. In a large shallow baking dish, mix together 4 tablespoons of olive oil, the tamari, the balsamic vinegar, and garlic cloves. Stir well then add the chopped mushrooms and coat well. Roast in the oven for 18 to 20 minutes, until juices have released and mushrooms are well-browned. Remove from the oven.

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3. Prepare and sauté the other vegetables.

Meanwhile, peel and chop veggies to desired size (you can leave the skins on the potatoes). I recommend not making the pieces (especially the potatoes) too small or they will break down in the soup. Add the last tablespoonful of olive oil to a soup pot and heat over medium. Add carrots, celery, and onion and sauté for about 10 minutes over medium to medium-low, stirring occasionally.

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4. Add the stock, potatoes, roasted mushrooms.

Add the vegetable stock (or bouillon and 4 cups of water), diced potatoes, and roasted mushrooms, making sure to (carefully!) scrape the roasting pan so that you get all the delicious juices from the mushrooms. Partially cover pot and bring to a boil. Reduce heat to medium, and cook for about 20 minutes. Remove lid, and add 1- 1/2 tsp salt and freshly ground pepper to taste. You may need less if your broth or bouillon contains salt. Cook for another 5 minutes with the lid off.

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5. Make a slurry. (optional)

To thicken your stew, take 2 tablespoonfuls of liquid from the stew and place in a heat-safe bowl. Add potato or cornstarch and mix well to form a slurry. Turn off the heat on the soup and then mix in the slurry, stirring well.

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6. Finish cooking and serve warm!

Divide the stew into bowls and serve with bread, over rice, or with mashed potatoes. Happy hearty holiday!

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Hearty Vegan Irish Stew
Serves 4-6

  • 5 Tbsp olive oil, divided
  • 1 Tbsp tamari
  • 2 tsp balsamic vinegar
  • 2 garlic cloves, minced
  • 1/2 – 3/4 lb mushrooms, chopped into chunks (you want about 4 cups), I used a combo of portabellas and cremini mushrooms
  • 3 carrots
  • 1 celery stalk
  • 1 small onion or 1/2 medium onion
  • 2 medium yellow potatoes, such as Yukon Gold
  • 4 cups vegetable broth or equivalent of vegetable bouillon dissolved in water
  • salt, about 1- 1/2 tsp or to taste
  • pepper, to taste
  • 1 Tbsp potato or corn starch (optional)

Gather the ingredients. First, roast the mushrooms. Preheat the oven to 375. In a large shallow baking dish, mix together 4 tablespoons of olive oil, the tamari, the balsamic vinegar, and garlic cloves. Stir well then add the chopped mushrooms and coat well. Roast in the oven for 18 to 20 minutes, until juices have released and mushrooms are well-browned. Remove from the oven. While the mushrooms are roasting, prepare and sauté the other vegetables. Chop the veggies to desired size. I recommend not making the pieces (especially the potatoes) too small or they will break down in the soup.

Add the last tablespoonful of olive oil to a soup pot and heat over medium. Add carrots, celery, and onion and sauté for about 10 minutes over medium to medium-low, stirring occasionally. Add the vegetable stock (or bouillon and 4 cups of water), diced potatoes, and roasted mushrooms, making sure to (carefully!) scrape the roasting pan so that you get all the delicious juices from the mushrooms. Partially cover pot and bring to a boil. Reduce heat to medium, and cook for about 20 minutes. Remove lid, and add 1- 1/2 tsp salt. You may need less if your broth or bouillon contains salt. Cook for another 5 minutes with the lid off. To thicken your stew, take 2 tablespoonfuls of liquid from the stew and place in a heat-safe bowl. Add potato or cornstarch and mix well to form a slurry. Turn off the heat on the soup and then mix in the slurry, stirring well. Divide the stew into bowls and serve with bread, over rice, or with mashed potatoes. Happy hearty holiday!