Difference between revisions of "Make Vegan Irish Stew"

#Preheat the oven. To ensure that the oven is hot enough to roast the mushrooms, you must preheat it. Set the temperature to 375°F (190°C), and allow it to fully heat.<ref name="rf1">http://www.inhabitots.com/how-to-make-hearty-savory-vegan-irish-stew/</ref>

#Combine the oil, tamari, vinegar, and garlic. Add 4 tablespoons (60 ml) of olive oil, 1 tablespoon (18 g) of tamari, 2 teaspoons (10 g) of balsamic vinegar, and 1 minced garlic clove to shallow baking dish. Mix the ingredients together until they’re well blended.<ref name="rf1" />

#Mix in the mushrooms and toss to coat. Once the ingredients are mixed, add ½ pound (225 g) of fresh mushrooms that have been quartered to the dish. Stir them with the marinade so they are well coated.<ref name="rf1" />

#Roast the mushrooms until they are well browned. When the mushrooms are coated in the marinade, place them in the preheated oven. Allow the mushrooms to roast for 18 to 20 minutes, or until they have released their juices and become well-browned. Remove them from the oven, and set them aside for the moment.<ref name="rf1" />

#Heat the olive oil. Add 2 tablespoons (30 ml) of olive oil to a large pot. Place the pot on the stove, and heat it over medium-high until it begins to shimmer, which should take approximately 3 to 5 minutes.<ref name="rf2">http://itdoesnttastelikechicken.com/2017/03/15/vegan-irish-stew/</ref>

#Saute the celery, onion, and garlic until the onion is translucent. Once the oil is hot, add 2 chopped celery stalks,1 chopped yellow onion, and 4 minced garlic cloves to the pot. Allow the mixture to saute until the onion becomes translucent and starts to brown, which should take approximately 5 minutes.<ref name="rf2" />

#Sprinkle the mixture with flour and cook for a minute. After the onion has become translucent, add ½ cup (63 g) of all-purpose flour to the mixture. Mix it in well so it coats the vegetables, and let the mixture cook for 1 minute to get rid of the raw flour taste.<ref name="rf2" />

#Mix in the broth and scrape the bottom of the pot. After you’ve cooked the flour into the vegetable mixture, add 2 cups (473 ml) of vegetable stock to the pot. Mix it in, using your spoon to scrape the bottom of the pot and loosen any browned bits.<ref name="rf3">https://www.palousebrand.com/blogs/recipe-ideas/vegan-irish-stew</ref>

#Stir in the beer, remaining vegetables, tomato paste, and spices. Once you’ve mixed the stock into the pot, add 16 ounces (473 ml) of vegan stout beer, 3 carrots that have been peeled and cut into 1-inch (2.5-cm) pieces, 2 parsnips that have been peeled and cut into 1-inch (2.5-cm) pieces, 2 ½ cups (565 g) of halved baby potatoes, the roasted mushrooms, ½ cup (115 g) of tomato paste, 2 bay leaves, 1 teaspoon (1 g) of dried thyme, 2 teaspoons (8 g) of brown sugar, ¾ teaspoon (4 g) of salt, and ½ teaspoon (1 g) of ground pepper. Mix well to ensure that all of the ingredients are fully blended.<ref name="rf2" />

#Simmer the mixture until the vegetables are tender. When all of the ingredients are mixed, lower the heat to medium and bring the mixture to a simmer. Allow it to cook for 10 to 15 minutes, or until the vegetables are all fork-tender.<ref name="rf2" />

#Remove the bay leaves and serve the stew while warm. When the stew is finished cooking, fish the bay leaves out of the pot and discard them. Ladle the stew into bowls, and serve while it’s still hot.<ref name="rf2" />