I don’t know about where you are in the world but the weather here in Romania has been erratic, at best. The past week the temperature has been as high as 20 Celsius and as low as about 5 degrees, which makes it hard to plan an outing or a meal.
But when you wake up and sky is gray and releasing nothing but nonstop rain, it’s a pretty good bet that a good vegan stew will be on the menu.
I love soups and stews, the heartier the better. But I am NOT one of those people who can eat a vegan soup when it’s warm outside. My dad can do it. My husband. Many of my friends, too.
Luckily Mother Nature is cooperating with my desire to eat more soup, though I wish she would switch so I can just eat a dry soup, also known as a delicious vegan salad.
Anyway I took advantage of the cold weather and whipped a vegan version of Irish Coddle Stew. And I say a version because there’s always that one person eager to say, “oh it’s not a true coddle if there’s no, insert animal flesh here.” Well I know that, which is why I said a VERSION of it.
If you like a hearty Irish stew and you’re keen to try more ways to use vegan meat alternatives, check out this easy vegan stew.
*This recipe makes 4 servings of stew, so adjust up or down as necessary.
Make Irish Potato Stew
*This recipe traditionally requires a lot of fat in the form of bacon/rashers so you can use oil or butter to recreate that fatty mouth feel. I cooked the sausages first for a few minutes to render some of the coconut fat from them and used that, but do whatever feels right.
*Add thyme to fat and let cook until fragrant.
*Add onions and cook about 7 to 9 minutes, until slightly browned and aromatic AF.
*Add garlic and cook for another 3 to 5 minutes.
*Add stout beer to the pot to help de-glaze the bottom and stir. Add potatoes and cook until you get a bit of crisp or char on the edges.
*Pour in water or broth and bring to a boil.
*Reduce to a simmer and cover, cook until potatoes are soft, about 20 minutes.
*Remove lid and place sausages on top of mixture, then place in the oven uncovered. Cook for another 15 minutes until potatoes are perfectly tender.
*Add more water/broth as necessary to create the stew consistency you prefer.
*Garnish with thinly sliced scallions and serve with the remainder of the stout (optional, of course).
*Serve with sauteed cabbage or sauerkraut on the side.
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