Vegan Guinness Stew
Celebrate St. Patrick's Day as a vegan with this tempeh based Guinness stew!
Servings: 2 servings
Ingredients
- 1 tbsp olive oil
- 3 celery stalks
- 1 ½ large onions
- 1 package unflavored tempeh
- 3 lb. russett potatoes peeled
- 3 large carrots peeled
- 1 tbsp flour
- 1 11.2- ounce bottle of Guinness
- 1 tsp mustard
- 2 tbsp tomato paste
- 1 bay leaf
- 1 tsp black pepper
- 1 tsp paprika
- 4 cups vegetable stock
- 1 tsp salt
Instructions
- Lightly spray a skillet with olive oil and heat the pan to medium high heat while cutting the block of tempeh into one inch cubes.
- Place tempeh cubes in pan and toss occasionally to mostly brown the sides of the cubes. This can be achieved while you’re completing the next steps.
- Meanwhile, heat olive oil over medium heat in a large soup pot and add the celery and carrots. Saute til softened, about ten minutes.
- Add flour to the pot and stir to coat. Pour in the Guinness and stir well. Add the remaining ingredients, herbs and spices, including the tempeh, and bring to a boil.
- Reduce heat and simmer until vegetables can be pierced with a fork, about 10-15 more minutes. Remove bay leaf. Add salt to taste once complete.