I’ve never associated St. Patrick’s Day with veganism—my mom always made corned beef and cabbage on that day, and a lot of other recipes all seem to be meat-based. But as I’ve learned over the past several years, there are always awesome, plant-based alternatives to everything, and their numbers are always on the rise (this amazing roundup of unique takes on traditional dishes from the holiday by Vegan Richa is a fine example).
Last week I posted this Matcha Shamrock Shake for the holiday, and today I’m following suit with another tasty and simple recipe that’s perfect for celebrating St. Patrick’s Day.
This Slow Cooker Irish Stew with Seitan is perfect if you’re planning a get together or if you don’t want to spend a lot of time in the kitchen. It’s made with really basic ingredients, but still packs a ton of flavor.
Normally the traditional Irish stew includes lamb, but even the idea of that freaks me out. Instead, I used the magical and versatile Upton’s Naturals Traditional Seitan. It doesn’t taste like lamb, but it does absorb the flavors of the stew and provides a wonderful texture. You’ll never miss the meat!
If you try this recipe, be sure to tag @nutfreevegan on social media so I can see how it turned out. Or let me know in the comments below. And Happy St. Patrick’s Day!
- 4 medium-sized potatoes, peeled and cubed
- 1 large onion, chopped into large pieces
- 1 Tbsp. garlic, minced
- 3 carrots, peeled and roughly chopped
- 8 oz. seitan (I used Upton’s Naturals Traditional Seitan)
- 4 cups vegetable stock
- 1 tsp. vegan Worcestershire sauce
- ¼ cup flour
- ½ tsp. salt
- ½ tsp. pepper
- Add vegetables, seitan, stock and Worcestershire sauce to slow cooker. Add salt and pepper. Set to low and cook for 1 hour.
- Remove one cup of broth from slow cooker and whisk in flour. Return the broth to the slow cooker and continue to heat on low for another 3 hours or until all vegetables are soft.