Irish Stew
POSTED: 5:07 pm HST April 29, 2008
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Ingredients: 2 TBS olive oil 10 pearl onions 1 medium carrot cut in 1/2 inch pieces (3/4 ) cup 1 TBS flour 4 oz. seitan, cut into 1 inch pieces 1/2 cup veggie bacon bits (found at bulk food section Down To Earth) 1 clove garlic, minced 1 tsp fresh thyme, chopped 1 cup stout beer 1 14-ounce can vegetable broth 6 oz. butternut squash, cut 1/2 inch cubes (1 cup) 1/3 cup shelled edamame Directions: 1 lb. Yukon gold potatoes, peeled cut into 1/2 inch slices 3/4 cup soy or rice milk 2 TBS Earth Balance Buttery Sticks (Down To Earth fridge section) 3 TBS chopped chives 1/4 tsp ground nutmeg Directions: Place potatoes in pot and over with water. Bring to boil, reduce heat and simmer 10 minutes. Drain and mash potatoes in a large bowl. Add soy milk and vegan butter, stir into potatoes, along with chives and nutmet. Season with salt and pepper.
- Heat oil in a large pot over medium high heat. Add onions and carrots, and cook 5 minutes.
- Stir in flour, and cook 2 more minutes. Add seitan, veggie bacon bits, garlic, and thyme, and cook 2 minutes.
- Pour in beer, and bring to a boil. Cook 3 minutes, stirring mixture.
- Add vegetable broth and butternut squash, and bring to a simmer.
- Reduce heat and cook 20 minutes.
- Add edamame and cook 10 more minutes. Season with salt and pepper.
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