11. Vegan Irish Vegetable Stew
Yield: 3-4 servings
Prep: 20 minutes
Cook: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Cook: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Ingredients
- 2 Tablespoons Olive Oil
- 1 Leek cleaned, white and pale green parts sliced
- 1 Medium Yellow Onion, diced
- 1 Cup Carrots, peeled and diced
- 1 Cup Celery, diced
- 1½ lbs White Potatoes, peeled and chopped
- 1 lb Parsnips, peeled and chopped
- 1 lb Rutabaga {1 large sized}, peeled and chopped
- ¾ lb {1 medium sized} Turnip, peeled and chopped
- ½ Cup Parsley, chopped
- 3-5 Fresh Thyme Springs, tied together with kitchen twine
- 4 Cups Vegetable Broth {or water is fine}
- 2 Cups Water, plus more if needed
- 1 Bay Leaf
- 1½ Tsp Sea Salt, or to taste
- ¼ Tsp Black Pepper
- 1 Cup Short Grain Brown Rice
Instructions
- In a large dutch oven or soup pot, heat the olive oil over medium heat. Add the leek and onion, cook until soften and translucent, bout 8-10 minutes. Stirring every now and then.
- Add in the diced carrots and celery, give everything a stir and cook for 5 minutes.
- Add the parsley and thyme springs. Stir. Add in the reminding vegetables, stirring the mixture making sure to coat all the veggies with the olive oil.
- Pour in the vegetable broth, water, bay leaf, salt, pepper, and brown rice. Raise heat and bring to a boil. Once boiling, lower heat to low and cover. Cook for 1 hour or until the vegetables are tender and the rice is cooked and the stew has thickened.
- Taste for salt and pepper. Remove thyme sprigs and bay leaf.
- The stew will continue to thicken as it sits. If it thickens up too much, add a splash of water or vegetable broth to loosen up the stew.
