MY VEGAN IRISH STEW AND IRISH APPLE BREAD PUDDING RECIPES-- GOOD ANY DAY OF THE YEAR! (2024)

This is the vegan Irish stew I prepare every St. Patrick's Day because that's what my husband asks for (and we love it). I posted this photo on my Facebook pagea couple of days ago, with a link to an older postwhich contains the recipe for the accompanying Colcannon (Irish mashed potatoes with kale and/or cabbage). I promised to post the stew recipe, but I didn't get it up on St. Patrick's Day, or the day before, because we had to go off island, and then we had guests yesterday. However, I am going to post it here today even though it's a day late. After all, not only can you enjoy it next St. Patrick's Day, but you can also enjoy it any day of the year (why not?).

In addition, I posted a picture of our dessert, which is nearly always Irish Apple Bread Pudding with vegan Poured Custard (custard sauce) and Brown Sugar Whiskey Sauce. The Poured Custard recipe is available on that same older post that I mentioned above (along with notes about British custard powder). So, I'm going to post that recipe here, too. (These recipes are adapted from my book "The (Almost) No-Fat Holiday Cookbook", BTW.)

BRYANNA'S VEGAN IRISHSTEW WITH STOUT

Serves 6

This stew is entirely my own invention and contains suchun-Irish ingredients as soy sauce and red lentils. But it has the taste andtexture of a good brown stew (or "gypsy", as it's called in someIrish homes), and it's delicious served with Colcannon.

NOTE: If you don'twant to use alcohol,use the darkest de-alcoholised beer you can find instead of the Stout (an Irishproduct that can be found in most liquor stores—see this post about vegan stout. UPDATE: And, hooray! Guinness is vegan now!)

2 cups reconstituted textured soy protein chunks, or cubesof seitan, or Gardein “Beefless Tips”

whole wheat flour

2 tablespoons olive oil

2 medium onions, sliced

1/4 cup unbleached flour

3 cups tasty vegan broth

1 cup water

1 cup Stout (or dark de-alcoholised beer) (See here about vegan stout, etc.)

2 cups thickly-sliced mushrooms

2 large carrots, scrubbed and sliced into 1/4-inch-thickrounds

1 cup diced peeled turnips or rutabagas OR 1 cup thawedfrozen peas

1 cup diced celery

1/2 cup red split lentils

1/2 cup chopped fresh parsley

1 bay leaf

2 tsp. Marmite or other yeast extract OR 4 tsp. red miso

1 tsp. sugar or alternate

1/2 tsp. EACH dried thyme, rosemary and marjoram

pepper to taste

Toss the soy protein or seitan chunks, or “Beefless Tips” inthe whole wheat flour to coat. In alarge heavy pot heat the olive oil over high heat. Add the breaded chunks and brown on allsides. Remove from pot. Add the onion slices and sauté overmedium-high until they begin to soften, adding a few drops of water asnecessary to keep from sticking. Add the flour and stir around thoroughly. Returnthe browned chunks to the pot and mix in the remaining ingredients. Bring to aboil. Cover, turn down to low heat and simmer for about 30 minutes or until thevegetables are done. Taste for seasoning. Serve with mashed potatoes, boiled orsteamed potatoes, or Colcannon (mashed potatoes with kale and/or cabbage-- recipe here).

BRYANNA’S IRISH APPLEBREAD PUDDING

Serves 6

In researching the cooking of Ireland, I've noticed thatapple desserts take pride of place. Thisis our favorite.

Brown Sugar Sauce:

1 pinch salt

Poach the apples in the apple juice in a covered skillet for 10 minutes.

In a lightly-greased 9" square pan, place 4 slices ofbread, cut to fit the bottom of the pan. With a slotted spoon, place the poached apples over the bread and sprinklewith the currants or raisins. Top with the remaining bread slices.

When the pudding is baked, cool for at least half an hour, cut into 6 squares and serve with the warm Brown Sugar/Whiskey Sauce and Custard Sauce poured over it.

Enjoy!