Ingredients
Scale
- 2 tablespoons oil or water for oil-free
- 1 large onion, diced
- 3 large carrots, cut into ½ inch chunky pieces
- 2 ribs celery, diced
- 5 cloves garlic, minced
- 9 oz (255 grams) vegan beef or portobello mushrooms (optional)
- 1 medium (about 800 grams / 28 oz) rutabaga or turnips, cut into chunky pieces
- 4 large (about 650g / 23 oz) potatoes, cut into large chunks
- ¼ head green cabbage, shredded
- 4 tablespoons all-purpose flour or cornstarch
- 330 mls (11 oz) non-alcoholic beef broth
- 4 cups (960 mls) vegetable stock
- ¼ cup (60 mls) soy sauce or Tamari
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 tbsp white or cane sugar
- 2 large bay leaves
- 2 x 4 inch sprigs fresh thyme or 1 teaspoon dried
- 2 x 4 inch sprigs fresh rosemary or 1½ teaspoon dried
- vegan dumplings
Instructions
- Heat the oil in a large pot over high heat.
- Sear the vegan beef or mushrooms until golden; set aside.
- Reduce heat to medium; sauté onions, carrots, and celery until softened.
- Add garlic and flour; cook briefly to eliminate raw flour taste.
- Gradually stir in the non-alcoholic beef broth and mix well.
- Add rutabaga, potatoes, cabbage, vegetable stock, soy sauce, salt, pepper, sugar, and herbs; stir thoroughly.
- Bring to a boil, then reduce heat to simmer for 45–50 minutes until potatoes are tender.
- Add back seared protein 10 minutes before serving.
- Serve hot with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Experiment with seasonal vegetables for variety. For added texture, serve with vegan dumplings on top. Adjust the seasoning to your taste preference throughout cooking.