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 with Sweet Potatoes and Tempeh
This vegetarian version of Irish stew includes Guinness, sweet potatoes, lentils, and tempeh. It might not be authentic, but it’s delicious!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4
Ingredients
- 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
Instructions
- 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.
- Add beer and raise heat to high. Boil for 3 minutes. Add broth, sweet potato chunks, lentils, and herbs.
- 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.
14 Comments
Matt @ FaveDiets
March 17, 2011 at 1:15 pmThis 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!
Megan
March 17, 2011 at 1:32 pmA bowl of this and a beer would be a perfect ending to my St. Patty's Day. 😉
Jess
March 17, 2011 at 3:52 pmThis is something different than our usual corned beef and cabbage. Can't wait to try this – looks fabulous!
Jess
quinsmomma.blogspot.com
jayedee
March 17, 2011 at 10:46 pmyum! 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!
Texas Type A Mom
March 18, 2011 at 3:40 pmThat sounds great and so festive! Beats my salad last night. I guess, at least it was green.
Christina @ It's a Keeper
March 21, 2011 at 12:46 pmWow! 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
http://www.everydaytastes.com/
http://twitter.com/itsakeeperblog
http://www.facebook.com/ItsAKeeper
Healthy Way To Cook Top 10 Healthy St Patrick's Day Recipes
March 14, 2013 at 3:30 pm[…] than with Guinness? It goes great in this vegetarian Irish stew with sweet potatoes and tempeh from Oh My Veggies. No Shamrock Shake? No problem! With baby spinach, bananas and unsweetened almond milk this […]
Diana
June 28, 2014 at 1:49 amThank 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!
Kiersten Frase
June 30, 2014 at 2:30 pmThanks for your comment – I’m glad you enjoyed the recipe!
Toby Bowlin
July 2, 2014 at 8:01 amRecipe looks great! Just an FYI, Guinness is not considered vegan, they still use isinglass (fish bladder)as a filtering agent. source Barnivore
Kiersten Frase
July 6, 2014 at 7:07 pmMy understanding was always that some Guinness is vegan, some isn’t: http://www.chicagotribune.com/sns-stpatricks-guinness-good-for-you-012,0,1165019.photo, http://www.vegan.com/blog/vegan-friendly-guinness-does-no-mean-yes/
Toby Bowlin
July 6, 2014 at 7:23 pmThere seems to be some confusion out there with regards to the extra stout Guiness. I get my beer/wine info from Barnivore.com. 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
Katlyn
November 23, 2014 at 4:39 pmDo you think it would be okay for pregnant women to eat? I don’t know anything about cooking with beer or wine.
Kiersten Frase
November 26, 2014 at 2:30 pmI 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. 🙂