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vegan Irish stew closeup

Vegan Irish Stew

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This hearty vegan Irish stew is flavorful and comes together in one pot!



1 tablespoon olive oil

1 cup onion, chopped

2 cloves garlic, minced

8 ounces button mushrooms, quartered

Sea salt

1 cup sliced carrots

1 cup sliced celery

¼ small head of green cabbage

1 large parsnip, peeled and chopped

3 small Yukon Gold potatoes, cut into bite-sized pieces

2 cups vegetable broth

1 cup beer (non-alcoholic or stout beer)

1 teaspoon dried thyme

1 tablespoon maple syrup

1 tablespoon apple butter

3 tablespoons kuzu starch (or cornstarch), to thicken the stew (more as needed)

Freshly ground black pepper


1 teaspoon fresh rosemary or thyme (use ½ teaspoon if using dried herbs), minced

1 ½ cups gluten-free all-purpose baking flour (or regular all-purpose baking flour)

¾ teaspoon baking powder (aluminum-free)

1 teaspoon sea salt

3 tablespoons olive oil

1 cup almond milk (or oat milk or rice milk)


In a large pot, heat the olive oil (or ¼ cup vegetable broth) over medium heat. Add the onion and garlic. Cook and stir for a few minutes, then add the mushrooms. Add a pinch of the sea salt. Cook and stir for a few minutes. Cover and let cook a few more minutes to help them soften up. You can add a small splash of water if needed.

Add the carrots, celery, cabbage, parsnip and potatoes. Add the broth, beer, thyme, maple syrup, and apple butter. Bring to a boil over medium high heat, then reduce the heat to cook, lightly covered, on low for 20 minutes.

To make the dumplings, in a large mixing bowl combine the all-purpose baking flour, baking powder, sea salt and fresh rosemary. Stir well. Add the olive oil and almond milk. Stir well again.

In a small bowl, stir the kuzu or cornstarch with a few tablespoons of cold water to dilute it. Add to the stew and stir until thickened. Add a little more if you want to achieve a thicker stew consistency.

Add the black pepper. 

Now add spoonfuls (2 to 3 tablespoons in size) of the dumpling dough all around the pot. Cook, covered, for 15 minutes. The dumplings will rise. Serve hot with Irish soda bread, sourdough bread or gluten-free bread of your choice.

Note: If you like fluffier dumplings you can add 1 full teaspoon of the baking powder.

Natural Kitchen Cooking School