Hearty and comforting Vegan Irish Vegetable Stew is healthy, nutritious and full of veggie goodness. Root vegetables are the highlight of this stew while brown rice adds texture and bulkiness.
The Vegan Irish Vegetable Stew is a family favorite that I make around St. Patrick’s Day every year. In the spirt of St. Patrick’s Day coming up in a few weeks, I figured that it would be the perfect time to share the recipe with you!
The bulk of this stew is a variety of different root vegetables. I like to use a mixture of carrots, parsnips, rutabaga, turnips, and potatoes. If you aren’t sure about using the less popular rutabagas and turnips, try them in this stew. I think you’ll be surprised by how much flavor they have.
In the original recipe, I used pearled barely in the stew. For this version, I wanted for it to be gluten-free so I looked for a different grain that would still add the chewy texture and bulkiness to the stew. Short grain brown rice was the perfect option for a the gluten-free option. It might not be very traditional, but the brown rice adds a really nice texture and chewiness. The flavor of the brown rice lets the flavors of the root vegetable really shine, making them the star of this recipe. My favorite brand of short grain brown rice is Lundberg.
You’ll find this Vegan Irish Vegetable to be:
Hearty & comforting
Full of veggie goodness
If you try this recipe, be sure to tag us on Instagram using #thymeandlove. It’ll make my day to see what recipes you are making!
Recipe adapted from here.