Much to my family’s chagrin, I love stew. Now granted stew really is more of a fall and winter food, but I love this recipe so much that I had to put it in for you all to try. This is a hearty meatless stew, with savoury flavours and full of nutrients. Enjoy it!



Vegetarian Irish Stew

1 Tbsp olive oil
1 med onion, chopped
2 celery stalks, chopped
3-4 large carrots, chopped
1/2 large or 1 small rutabaga, peeled and cubed
12 baby potatoes, quartered
2 garlic cloves, minced
3 cups stock (I use water and 1 Tbsp Herbamere)
1 cup red wine
2 bay leaves
3 Tbsp tamari (I used Braggs)
8 ounces button mushrooms, halved or quartered
2 cups chopped kale
1 tsp dried thyme
Sea salt and freshly ground pepper to taste
1 Tbsp rice flour in 2 Tbsp water
19oz can chickpeas, drained and well rinsed

Saute onion, carrots, rutabaga, potatoes, celery and garlic in olive oil. Add stock, wine, bay leaves and tamari. Bring to boil, reduce heat and simmer 15 minutes. Add mushrooms, kale, thyme, salt and pepper. Cook another 15 minutes. Stir in rice flour in water until thickened. Add chickpeas and cook 10 minutes longer.