Recipe: Vegetarian Irish Stew with Sweet Potatoes and Tempeh

By Kiersten | Last Updated: September 11, 2017

Vegetarian Irish Stew with Sweet Potatoes & Tempeh

Vegetarian Irish Stew with Sweet Potatoes & Tempeh
I am not a big holiday person. In fact, I’m kind of a party pooper when it comes to holidays. On St. Patrick’s Day, I make an effort not to wear green. Because if I accidentally do wear green? Well, someone might think I’m in the holiday spirit. And we wouldn’t want that, would we?

So now that you know I’m a complete killjoy (I also like to rain on parades and steal candy from babies), let me tell you what St. Patrick’s Day means to me. It’s my Grandpa’s birthday! So, since I know my grandparents will be reading this, I want to wish my Grandpa a HAPPY BIRTHDAY!

St. Patrick’s Day is also a good excuse to break out the Guinness, one of the few beers that I actually enjoy drinking. But even better than drinking Guinness is cooking with Guinness. Since I’ve been coming up with recipes involving sweet potatoes all week, I decided to try doing a vegetarian Irish stew with sweet potatoes and Guinness. I added tempeh for protein and lentils because we had them on hand (why not, right?). The result was a hearty vegetarian Irish stew that even a meat eater could love.

Vegetarian Irish Stew IngredientsGo to Vegetarian Irish Stew with Sweet Potatoes and Tempeh recipe

Vegetarian Irish Stew with Sweet Potatoes and Tempeh

Prep Time:

10 minutes

Cook Time:

1 hour

Total Time:

1 hour, 10 minutes




  • 2 tbsp. olive oil
  • 1 large onion, diced
  • 2 medium carrots, sliced
  • 2 cloves garlic, minced
  • 2 tbsp. flour
  • 1-8 oz. package of tempeh, cubed
  • 1-14.9 oz can of stout beer (like Guinness)
  • 1 large sweet potato, cut into 1/2 inch cubes
  • 1/2 cup lentils, rinsed
  • 3 cups of vegetable broth
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • salt and pepper to taste
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  1. In a large Dutch oven, heat oil at medium. Add onions, carrots, and garlic and cook 7-10 minutes, or until just beginning to brown, stirring frequently. Add flour and cook for 2 more minutes. Add tempeh and cook 2 minutes more.
  2. Add beer and raise heat to high. Boil for 3 minutes. Add broth, sweet potato chunks, lentils, and herbs.
  3. Reduce heat to medium-low and simmer for 40 minutes, or until lentils and sweet potatoes are tender and sauce begins to thicken. Season with salt and pepper to taste.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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This is such an awesome recipe! I love how you put such a unique twist on cooking for St. Patrick's day, as I don't think I've ever seen a St. Paddy's day-themed recipe with tempeh in it. Thanks for linking this up to the FaveDiets blog hop!

This is something different than our usual corned beef and cabbage. Can't wait to try this – looks fabulous!


yum! what an awesome recipe i wish i'd seen it yesterday! it would have saved us all from a very bad seitan corned 'beef' lol
c'est la vie, i guess!

Wow! This looks amazing! Thanks for linking up to the It's a Keeper Thursday blog hop! Be sure to come back next week and link something new!

Christina @ It's a Keeper

Thank you so much for this recipe! I made it last week and my meat-eating husband loved it. I didn’t have sweet potatoes on hand so made it with regular potatoes. Wonderful! I’d recommend it to anyone!

Recipe looks great! Just an FYI, Guinness is not considered vegan, they still use isinglass (fish bladder)as a filtering agent. source Barnivore

There seems to be some confusion out there with regards to the extra stout Guiness. I get my beer/wine info from I think they are very thorough. Big discussion as to where that beer is specifically brewed and what process they use. Various emails from the company contradict each other. Some say isinglass, some say no isinglass. I guess it just comes down to if it’s really important to you. Thanks for the reply

I would skip it. I’m pregnant too and I’ve done a lot of research about cooking with alcohol because I LOVE to cook with wine and beer. While a lot of the alcohol does cook off, not all of it does. There’s no amount of alcohol considered “safe” during pregnancy because there’s never been any research to figure out what safe levels would be. A lot of women will still cook with it and enjoy an occasional glass of wine during pregnancy and the baby is just fine, but others abstain entirely. It’s really up to you, but I’ve decided to abstain just because I know myself and I’m a worrier. 🙂

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