St. Patrick’s Day might be synonymous for many with corn beef and cabbage and other meat-laden dishes but it doesn’t have to be. Here is a completely vegan stew for the occasion(or any other occasion!). From myratelinc.com.

Ingredients

4 serv.

olive oil↗1 tablespoon
medium yellow sweet onion, diced (or white or red onion)↗1
garlic cloves, finely chopped↗2
vegetable broth, room temperature (try The End of All Things Vegetable Broth)↗4 cups
nutritional yeast flakes↗1 tablespoon
apple juice (or cider)↗3⁄4 cup
apple cider vinegar↗1⁄4 cup
large potatoes, peeled and cut into chunks↗3
large carrots, peeled and cut into chunks↗2
large celery ribs, cut into chunks↗3
large parsnips, peeled and cut into chunks↗2
pearl barley↗3 tablespoons
dried sage (or 3 fresh sage leaves finely chopped)↗1⁄2 teaspoon
salt and pepper
bay leaf↗1
cup frozen peas, thawed↗1⁄2
green onions, chopped, for garnish (optional, or coarsely chopped fresh parsley)↗4 -6

Step-by-step instructions

1
In large sauté pan, heat olive oil over medium heat. Add onions and garlic and sauté until softened, about 5 minutes. Remove to crockpot.
2
To crock pot add vegetable broth and nutritional yeast; stir to dissolve nutritional yeast. Add apple juice and apple cider vinegar to the crock pot.
3
Add remaining ingredients except peas and green onions to crock pot. Stir well; cover and set on low.
4
Cook on low 6 to 8 hours.
5
Add the peas the last hour of cooking time.
6
Remove bay leaf and ladle into bowls.
7
Sprinkle generously with chopped green onions or chopped parsley.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App