Irish Vegan Stew

This hearty veggie stew is full of flavour and the perfect comfort meal.

Serves 4

Cooks in 30 Minutes


1 tbsp. olive oil
2 cloves garlic peeled and crushed
2 celery stalks washed and diced
2 medium sized carrots washed, topped, and sliced
2 thyme sprigs, keep the leaves and discard twig
6 Portobello mushrooms washed, trimmed, and sliced
300g baby potatoes washed and halved
100ml water
400ml veggie stock
1 tbsp. tomato puree
3 tsp red wine vinegar
1 tbsp. vegan Worchester sauce (I used Biona)
1.5 tbsp corn flour


In a large pot over a medium heat add the olive oil, garlic, mushrooms, and thyme. Stir and cook for 1-2 minutes.
Next add the carrots, potatoes and celery. Pour in the veggie stock, water, tomato puree and bring the pot to boil. Once boiling lower heat to a steady simmer for 15 minutes until the potatoes are tender.
Leave over a medium heat.
Stir in the vegan Worchester sauce and red wine vinegar.
Next add the corn flour, stirring until the flor has dissolved. This will really thicken up the stew.
Remove and serve.