Vegetarian Irish Stew


  • 2 medium onions, chopped
  • 1/4 cup unbleached flour
  • 4 cups water with 3 T McKays Beef Seasoning or Vegetable broth powder added
  • 1 cup beer
  • 2 cups mushrooms, thickly sliced
  • 1 cup carrots or parsnips, sliced
  • 1 cup turnips or rutabagas (potatoes can also be used)
  • 1 cup celery, diced
  • 1/2 cup split red lentils (any lentils will do if you can’t find these)
  • 1/2 cup fresh parsley
  • 1/4 cup Braggs liquid aminos or soy sauce
  • 1  bay leaf
  • 2 teaspoons nutritional yeast, optional
  • 1 teaspoon sugar
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon marjoram
  • pepper
  • 1 cup textured vegetable protein, chunks or Soy Curls


  1. Water sauté the onion until it begins to soften [that means cook it in a bit of water] Add flour and stir around completely.
  2. Add the remaining ingredients, mix well, bring to boil.
  3. Cover and simmer on low for 30 to 45 minutes or until vegetables are done.
  4. Taste and season and serve.

You can also throw it in your slow cooker and let it simmer all day.  (If you set the slow cooker on high, let it cook for approximately 4 to 5 hours.  If you set the slow cooker on low, let it cook for approximately 8 hours.)

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