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
- 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
- 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.