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.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4-6 | Prep Time: 10 min | Cook Time: 25 min. | Ready in: 35 min.

Ingredients

• 1 Tbsp olive oil
• 2 8 oz pkgs tempeh, crumbled
• 1 white onion, diced
• 2 garlic cloves, minced
• 2 large celery stalks, sliced
• 2 large carrots, halved and sliced
• 2 cups yellow potatoes, cut into cubes
• 2 cups cabbage, cut into 1 inch chunks
• 2 tsp celery seeds
• 1 tsp dried thyme
• 4 cups filtered water
• sea salt and pepper to taste
• 2 bay leaves

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.