Vegan Irish Stew

Serves 6

2 onions, diced
3 portobello mushrooms, largely diced
1/2 lb. of carrots, cut into 1 inch pieces
2 lbs. of fingerling potatoes, cut into 1 inch pieces
1 tbsp. olive oil
4 tbsp. Earth Balance
4 cloves of garlic, chopped
1/2 tsp. dried thyme
3 cups of vegetable broth
3/4 cup red wine
1 tbsp. tomato paste
a handful of fresh parsley and chives to garnish

Saute the onions, carrots and potatoes in the olive oil and Earth Balance in a large pot for about 20 minutes on medium. Add the vegetable broth, wine, thyme, garlic, and tomato paste and softly simmer for about an hour or until the vegetables are soft and the house smells amazing.
Serve warm with a hearty crusty bread.

Courtesy of http://lesliedurso.com/2013/03/vegan-irish-stew/

This entry was published on March 18, 2013 at 4:39 pm. It’s filed under Dinner, Lunch and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: