Ingredients
- Oil (or water for oil-free)
- Vegan beef or portobello mushrooms
- Onion
- Carrots
- Celery
- Garlic
- All-purpose flour or cornstarch
- Rutabaga or turnips
- Potatoes
- Green cabbage
- Vegetable stock
- Soy sauce or tamari
- Fresh herbs (thyme and rosemary)
Instructions
- Prepare all ingredients by chopping vegetables uniformly.
- In a large pot over high heat, add oil and sear the vegan beef or mushrooms until golden; remove and set aside.
- Reduce heat to medium, sauté onions, carrots, and celery until softened.
- Stir in minced garlic and flour for 1–2 minutes.
- Gradually add vegetable stock while stirring to avoid lumps.
- Incorporate rutabaga, potatoes, cabbage, soy sauce, salt, pepper, sugar, bay leaves, thyme, and rosemary; stir well.
- Bring to a gentle boil then simmer uncovered for about 45 minutes until potatoes are soft.
- Reintroduce protein 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Stovetop/Slow Cooker/Instant Pot
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg