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Vegetarian Irish Stew
2 medium onions, sliced
1/4 c unbleached flour
4 c water
2 c mushrooms, thickly sliced
1 c carrot or parsnips, sliced into rounds
1 c turnips or rutabagas, peeled and in large dice
1 c celery, diced
1/2 c split red lentils
1/2 c fresh parsley, chopped
1/4 c soy sauce or mushroom soy sauce
3 vegetarian or soy bouillon cubes
1 bay leaf
2 tsp Marmite or other yeast extract
1 tsp sugar or alternate sweetener
1/4 tsp EACH dried thyme, rosemary, and marjoram
black pepper to taste
a dash of Kitchen Bouquet for color (optional)
1 c dry textured vegetable protein chunks (optional)
In a large, lightly oiled, heavy pot, steam-fry the onion until it
begins to soften. Add the flour and stir around thoroughly. Add
the remaining ingredients, mix well, and bring to a boil. Cover,
turn down to low, and simmer for about 30 minutes, or until the
vegetables are done. Taste for seasoning. Serve with Colcannon.
Serves 6.
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Irish Stew 02