Today (7th March), Meaghan the US vegan posted a fab. vegan recipe on her web-site The wicked good vegan titled ‘Vegan Irish stew’, for St Patrick’s Day which is on the 18th March.
‘… If you’re looking for a simple centerpiece for your St. Patrick’s Day supper, then look no further …
Vegan Irish Stew Recipe
- Yield: 4-6 Servings
- Prep: 5 mins
- Cook: 40 mins
- Ready In: 45 mins
Bold but simple, the stew goes well with whiskey and winter nights.
Ingredients
- 2 knobs Earth Balance (EB)
- 2 onions Chopped
- 2 carrots Sliced
- 3 potatoes Large diced
- 4 cups (homemade) vegetable broth
- 1 package Gardein Beefless Tips Thawed
- few sprigs thyme Leaves picked
- few bay leaves
- salt and pepper To taste
- parsley For garnishing
Instructions
- Melt the EB in a large pot over medium-high heat.
- When melted, add the onion and sauté briefly until translucent, 4-5 minutes.
- Add the carrot and sauté until the onion starts to turn golden, another 3-4 minutes.
- Add the potatoes, beefless tips, broth, thyme, and bay leaves. Taste and add salt and pepper. Boil, then simmer 20-30 minutes, until potatoes are tender.
- Taste and adjust seasoning before serving garnished with chopped parsley …’
Read the item in full and the recipe, view images and subscribe at www.thewickedgoodvegan.com/2013/03/07/vegan-irish-stew/
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Posted in: News
Posted on March 7, 2013
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