vegan-irish-stew

Vegan Irish Stew

The best thing about using the crockpot is that you can just throw every ingredient in there in the morning, come home from work, and have dinner ready for you. It’s like you parented for yourself. Go you!

Ingredients:

  • 2 tablespoons vegan butter
  • 1 leek (cut finely)
  • 3 carrots (cut small)
  • 3 celery stalks (shred with a knife)
  • 1 small rutabaga (cut small) *This absolutely makes it!
  • 1 large potato (cut small)
  • 1/4 red cabbage, shredded or cut finely. *This will color the broth
  • 1 cup Textured Vegetable Protein (TVP), beef flavor
  • 1 sprig of rosemary (or thyme)
  • 1/4 cup parsley, chopped
  • water (as the veggies make the broth)

    Optional: Add barley for more of an Irish taste, though it’s not gluten-free. Quinoa (for protein) or rice is another option.

Instructions:

  1. Light a candle with incense to smudge the area and call in your ancestors. Every action, every thought, should be slow, measured, guided, and infused with love or the intention you’re carrying. Consider those who’ve walked before—thank your ancestors, the land, the elements, the whole connection of life, that is taking place right now, in this moment. The more love you put in, the more it will be felt by all who eat it.
  2. Start with the butter and leek and cut everything the same size, nice and small, shredding the celery and cabbage with a knife. The red cabbage gives the soup a nice color. Cut each veggie and pile it in the pot on low heat. Add spices (you don’t need much) and stir. Add water to top. Then add the TVP. Let it cook. Add more water for desired consistency. Salt and pepper to taste. All the flavors will come together, like ancestral pathways! Serve hot.