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Tempeh Irish Stew

Posted on Mar 18, 2013 by in Recipes and Reviews | 2 comments

Tempeh Irish Stew Recipe

I know I’m a day late with this Irish-themed recipe, but trust me, this stew is perfect for any cool Spring day, not just for St. Patty’s Day!

I usually make corned seitan for our St. Patrick’s Day dinner, but this year I wanted to test out a few different ideas that weren’t wheat-based. One of them was the Sweet Potato Shepherd’s Pie and the other is this Tempeh Irish Stew. This stew has all of my favorite ‘corned’ flavors including mustard seed, caraway seed, and fennel seed. The cabbage and sweet potatoes add that heartiness that is so familiar in Irish dishes and homemade vegetable broth gives it a bold flavor that isn’t overly salty.

Vegan St. Patrick's Day Stew

It’s still been quite chilly and even a little snowy here, so this stew makes a nice, warming dinner for any night of the week – at least until Spring arrives! And even when Spring does get here, this would be a delicious dinner option for early-season camping. The best part about this stew is that you can put it in the slow cooker and forget about it for the afternoon. You could also do this in the pressure cooker if you are short on time – just follow the same instructions except add the cabbage in with the sweet potatoes, bring to pressure, and cook for 10-12 minutes (with a quick release).

Tempeh Irish Stew Recipe

 

Tempeh Irish Stew
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Vegan, Holiday
Serves: 4-6
Ingredients
  • 1 tsp Olive Oil
  • ½ Onion, diced
  • 2 Stalks Celery, diced
  • 2 Large Carrots, peeled & chopped
  • 8 oz Tempeh, cubed
  • 1 Large Sweet Potatoe, peeled & cubed
  • 1 Clove Garlic, minced
  • ½ Head of Cabbage, chopped
  • 8 cups Vegetable Broth
  • 1 tsp Mustard Seeds
  • 1 tsp Fennel Seeds
  • 2 tsp Caraway Seeds
  • 1 tsp Rosemary
  • Salt & Pepper to Taste
Instructions
  1. Warm oil in a slow cooker on high heat. Add the onions, carrots, celery, and tempeh. Cook until vegetables start to soften, about 15 minutes. Add the garlic, broth, sweet potatoes, and spices, stir well, and cook on high heat for at least 2½ hours. Add the cabbage, stir well, turn heat to low or medium, and cook 2 more hours. Serve with a side of Irish soda bread!

  • coconutandberries

    This looks delicious. I’m fairly new to tempeh but am a complete convert, I love the stuff!
    That you can make this in the slow cooker is a bonus 🙂

    • I love tempeh, too! When I first became vegan I was very wary of it, but I’m a total convert as well!

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