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! Vegan friendly too.

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Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Equipment

dutch oven or substitute a large pan with lid

Ingredients
US Customary - Metric

2 tablespoon olive oil
1 large onion, diced
2 medium carrots, sliced
2 cloves garlic, minced
2 tablespoon all-purpose flour
8 oz tempeh, cubed
14.9 oz stout beer, like Guinness
1 large sweet potato, cut into ½ inch cubes
½ cup lentils, rinsed
3 cups vegetable broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon 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.

Nutrition (estimated per serving)

Calories: 419kcalCarbohydrates: 52gProtein: 20gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 781mgPotassium: 914mgFiber: 12gSugar: 9gVitamin A: 17552IUVitamin C: 8mgCalcium: 129mgIron: 5mg

Course: Main Course

Cuisine: Irish

Diet: Vegan, Vegetarian

Keyword: how to make irish stew, Vegan Irish Stew, Vegetarian Irish Stew

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