Vegan Guinness Stew
Ingredients
The stew
-
1
tablespoon
vegetable oil
-
1
medium
onion, diced
-
3
medium
carrots, diced
-
3
stalks
celery, diced
-
8
ounces
tempeh, cubed
-
1
cup
frozen green peas
-
1
bottle (12-ounce)
Guinness Extra Stout beer
-
1 ½
cups
vegetable broth
-
1
teaspoon
thyme
-
2
tablespoons
fresh parsley (or 1 teaspoon dried)
-
1
tablespoon
tomato paste
-
3
tablespoons
flour
-
¼
cup
plant-based milk, plain, unsweetened
-
to taste
salt and pepper
The mashed potatoes
-
4
small
potatoes (about 6 ounces each), peeled and quartered
-
¼ – ½
cup
plant-based milk, plain, unsweetened
-
1
tablespoon
dairy-free margarine
-
to taste
salt and pepper
Garnish
-
2
tablespoons
chopped fresh parsley
Instructions
- Heat oil in a medium pot and sauté onions, carrots, celery, tempeh, and peas for 8 minutes.
- Add beer, vegetable broth, thyme, parsley, and tomato paste; cover and cook for 15-20 minutes until vegetables are tender.
- Mix flour with ¼ cup plant-based milk until smooth, then stir into the stew until thickened.
- Season stew with salt and pepper as desired.
- Boil potatoes in water for about 30 minutes until tender, then drain and mash with plant-based milk and margarine.
- Preheat the oven to 400°F.
- Pour the stew into a casserole dish, top with mashed potatoes, and bake for about 15 minutes until golden.
- Garnish with chopped parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
395
Total fat
6g
Total carbohydrates
73g
Total protein
15g
Sodium
657mg
Cholesterol
0mg
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