The mention of Irish Pub Stew brings back memories of a trip to Ireland a few years back which had us visiting the local pubs in search of vegan fare. Whether by long-standing tradition, or as a ploy to attract the tourists, every pub we visited had their own version of an Irish stew. None were vegan, unfortunately, but the steaming bowls coming from the kitchen looked thick, hearty, and very appealing, especially after a cool, misty day of seeing the sites.
Common ingredients from pub to pub seemed to be meat, root vegetables, and potatoes. In this vegan version of Irish Pub Stew we’ve added carrots, parsnips, and peas, and replaced the meat with chickpeas. What you get is a thick, chunky, and colorful stew. And it’s all made in a slow-cooker, making it especially flavorful.
Break out this recipe for your St. Patrick’s Day menu.
- 1 16 oz pkg - dried garbanzo beans (chickpeas), rinsed
- 8 medium - carrots, roughly chopped
- 2 medium - parsnips, peeled and roughly chopped
- 8 medium - potatoes, chopped into large pieces
- 1 medium - leek (bulb and lower leaf portion), chopped
- 1 Tbs - dried thyme
- 12 cups - water
- 1/3 cup - cornstarch
- Place all ingredients in a slow-cooker. Make sure there's enough water to cover everything by about 2 inches. Cover and cook on High for 4-6 hours or on Low for 8-10 hours. Just before serving, dissolve the cornstarch in an equal amount of liquid from the slow-cooker. Stir back into the slow-cooker, cover, and cook another 5-10 minutes until the mixture is thick. Salt to taste and serve.
Nutrition (per serving): 338 calories, 76% calories from carbohydrates, 15% calories from protein, 9% calories from fat, 14.5g fiber.