Vegan Irish Stew

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Recipe posted by Palouse Brand on March 10, 2017

Oh boy – that just about says it all! This vegan stew is loaded with so many healthy root vegetables and of course, our extremely delicious garbanzo beans!  Because we grow them to perfection we slipped our exceptional garbanzo beans right in there, making this recipe our very own Irish stew - - shhh, right down to the beer. Don’t tell Grandma we altered her vegan Irish stew recipe a little bit by leaving the barley out.

The rich and robust flavor is undeniable!  Our vegan stew is full of root vegetables that contribute to our healthy eating habits, and when we put our garbanzo beans in this vegetarian stew we are packing it with a major source of healthy protein.

If you are not a vegetarian, no worries, there is plenty of room for you to move right past this vegan recipe and add some stew meat as well as your favorite beer to achieve the flavor you want.  Just make certain you don’t leave out the delicious garbanzo beans!

You will be surprised how fast the chopping, slicing, and preparation of the ingredients are for this vegan stew, especially when you prepare our fresh garbanzo beans early.  You can actually prepare the beans and keep them in the refrigerator for up to 5 days, or prepare them and freeze them in a tight sealing bag. This Irish stew is complemented when serving it with fresh homemade whole wheat bread, but there are some nice loaves of bread you can purchase as well.  Dip the bread in the stew – yum.

vegan stew

Garbanzo Bean Vegetarian Stew 

prep_time 20 min
total_time 80 min
ingredients_number 8
servings_number 15
recipe_ingredients
  • 4 cups prepared garbanzo beans 
  • 4 tbsp. extra-virgin olive oil
  • 3 medium leeks, thinly sliced
  • 1 cup parsnips, sliced
  • 1 cup carrots, sliced
  • 1 cup red potatoes, cut into chunks
  • 1 cup turnips, peeled and cut into chunks
  • 1 cup celery, sliced
  • 4 cups vegetable stock, low sodium
  • 2 cups stout beer (use Samuel Smith’s or another brew that is vegan)
  • ¼ tsp. dried rosemary,
  • ¼ tsp. dried thyme
  • ¼ tsp. dried marjoram
  • ½ cup fresh parsley, chopped
  • Salt & pepper to taste
                recipe_directions
                1. In a large pot, sauté leeks in the olive oil until translucent.

                2.  Add all remaining vegetables (remember, garbanzo beans are legumes so wait for the next recipe step to add them). Cook vegetables for approximately 4 minutes, continually stirring to coat with olive oil.

                3. Add vegetable broth, garbanzo beans, and parsley to pot.

                4.  Bring to a boil and then reduce heat for approximately 1 hour or until vegetables are tender and stew slightly thickens.  You may add a little water if necessary.

                5.  Season with salt & pepper.

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