Rich stout beer is the key to creating this intensely flavorful Easy Healthy Vegan Irish Stew With Dumplings, and totally delicious batch of vegan Irish stew! Top it all off with some fluffy herbed dumplings and you’re in vegan comfort food heaven.
What makes this stew Irish, you ask? Well, first off, it’s totally not authentic. It’s the addition of some Irish stout, cabbage, and savory dumplings that make this stew totally inauthentically Irish. And totally delicious.
The stew starts with some mushrooms. They’re hearty, savory, and the perfect replacement for meat that you’d find in a traditional Irish stew.
Stout is the key ingredient that makes the stew super savory. Add that, along with some cabbage, potatoes, and seasonings, and let it simmer for a bit… worst-case scenario – if you do not have stout in hand, any regular beer will do, but to properly experience the Irish dish – stout is the best thing to use!
While the stew simmers, you can mix up the dumpling dough. Drop spoonfuls into the stew, cover, and let it cook a little longer until the veggies are super tender and the dumplings are soft and fluffy.
Don’t like mushrooms? I know I’ve got a lot of readers that feel this way. Try swapping them out with eggplant or seitan.
Avoid crowding the pot when you cook the mushrooms and don’t stir them, just flip them halfway through cooking. In order to get some nice browning, you’ll want a fair amount of contact between the bottom of the pot and the mushrooms. Cook them in batches if needed
Shall we try this Irish stew?
Do let me know how you found this Easy Healthy Vegan Irish Stew With Dumplings if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
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Easy Healthy Vegan Irish Stew With Dumplings
- For the Stew:
- 3 tablespoons olive oil divided
- 1 pound cremini mushrooms cleaned and coarsely chopped
- 2 medium celery stalks diced
- 2 medium carrots diced
- 1 large onion diced
- 3 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1 12 ounce/ 350ml bottle vegan stout beer (such as Sierra Nevada Stout)
- 2 cups/472ml vegetable broth
- 2 tablespoons tomato paste
- 3 cups chopped cabbage
- 1 small russet potato peeled and diced
- 1 tablespoon fresh thyme or dried thyme also works
- 1 tablespoon of paprika
- Salt and pepper to taste
- For the Dumplings:
- 1 1/2 cups/192g of all-purpose flour
- 3 tablespoons nutritional yeast flakes
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons finely chopped chives
- 2 tablespoons fresh thyme leaves
- 1 cup/236ml + 2 tablespoons unflavored soy or almond milk
- 3 tablespoons olive
- Begin by making the stew. Coat the bottom of a large pot with 2 tablespoons of oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer. Avoid crowding the pan and cook them in batches if needed. Allow the mushrooms to cook for about 5 minutes, flip, and cook 5 minutes more until lightly browned on both sides. Remove them from the pot and transfer to a plate.
- Add the remaining oil to the pot. When the oil is hot, add the celery, carrot, and onion. Sauté for about 10 minutes, until the veggies begin to soften.
- Stir in the garlic and flour. Sauté about 2 minutes more, until the garlic is very fragrant and the flour evenly coats the veggies.
- Stir in the stout, broth, tomato paste, cabbage, potato, and thyme. Return the mushrooms to the pot. Raise the heat and bring the liquid to a boil. Lower the heat and allow the mixture to simmer, uncovered, for 10 minutes. The veggies should be a bit firm at this point. You can add up to a cup of water during simmering if the broth reduces too much.
- While the stew simmers, make the dumpling dough. Stir the flour, nutritional yeast, baking powder, salt, thyme, and chives together in a medium mixing bowl. Stir in the milk and oil to form a soft and sticky dough. Be careful not to overmix.
- After the stew has simmered for 10 minutes, taste-test the broth and season it with salt and pepper to taste. Then drop 2-3 tablespoon dollops of the dough into the stew. Make sure you've got plenty of room, as the dumplings will expand as they cook.
- Cover the pot and lower the heat. Allow simmering for about 15 minutes more, until the veggies are tender and the dumplings are fluffy.
- Ladle into bowls and serve.