Rich with Irish stout, this meat free stew delivers deep, savoury flavours in every spoonful!
Ready in 35 minutes
INGREDIENTS
2 white onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
150 g small chestnut mushrooms, halved
100 g dehydrated soya chunks
1 vegetable stock cube
300 ml vegetable stock
3 tablespoons dark soy sauce
2 tablespoons plain flour
1 tin of finely chopped tomatoes
1 can (440 ml ) of Irish stout (e.g. Guinness)
salt and pepper
Serve with
creamy mashed potatoes or homemade soda bread
METHOD
Boil the kettle and add the soya chunks and the stock cube to a bowl. Top with boiling water, stir so that the stock cube dissolves and leave for 10 minutes. Peel and roughly chop the vegetables.
Heat a large non-stick pan on a medium heat and add a little oil. Fry the onion, carrot and celery and cook for a few minutes. Add the garlic, mushrooms and the drained soya chunks. Sprinkle on the flour and stir to coat everything. Now add the soy sauce, stout, tinned tomatoes and 300 ml stock. Stir again, season to taste with salt and pepper and bring the stew to the boil. Turn down the heat and leave to simmer for 20 minutes, stirring occasionally.
Serve with mashed potatoes and/or slices of fresh soda bread to soak up the deliciously rich stew.
For a print-friendly version of this recipe or to find out more about Meat Free Monday, head to: meatfreemondays.info/irishstew
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