Vegetarian Irish Stew with Sweet Potatoes and Tempeh


  • 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


  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.