Vegan Irish Barley Stew

I am not Irish, but it is still fun to make Irish type foods around St. Patrick’s Day.  Of course everyone thinks beer, but there are actually healthy ingredients like potatoes and cabbage that can be served as well.  The recipe I am sharing with you today is an Irish themed stew with lots of healthy veggies that is easy to make, healthy and delicious.  I added in tempeh for protein, so it is quite substantial.  This makes a wonderful dinner all on its own, and is good made ahead of time, if you are serving it to guests or can’t finish it all in one sitting. It allows the flavors to develop more.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

Add 2 tsp of the olive oil to a large pot, and add the tempeh. Cook over medium heat until the tempeh starts to brown, about 5 minutes. Remove the tempeh from the pan and set aside on a plate. Add another tsp olive oil to the pot. Add the onions, and saute for about 5 minutes, then add all other remaining ingredients. Bring to a boil, then lower to a simmer and cook for about 10 minutes until the potatoes are tender. Add the tempeh back to the pot. Taste to see if it needs salt, and season to taste. Remove bay leaves, and serve.


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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Soup

Skill Level

  • Beginner
  • Easy