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Vegetarian Irish Stew

From "The (Almost) No Fat Holiday Cookbook-Festive Vegetarian Recipes" by Bryanna Clark Grogan.
Published by Book Publishing Company in Summertown, Tennessee. 1995.

Serves 6; Per serving: Calories: 114, Protein: 5 gm., Fat: 0 gm., Carbohydrates: 22 gm.

  • 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 {another recipe} 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 (see recipe below).