Irish-Inspired Vegan Stew | Black Beans, Veggies, and Miso Magic
Course: Vegan Recipes, Vegetarian RecipesCuisine: fusion cuisineDifficulty: Easy2
servings20
minutes1
hour30
minutesThis hearty Vegan Black Bean and Vegetable Stew is a plant-based twist on the classic Irish stew, a dish traditionally known for its comforting, rustic flavors. Inspired by the rich culinary heritage of Ireland, this version combines nutrient-dense black beans with vibrant root vegetables, earthy mushrooms, and a savory miso-tomato broth for a wholesome, satisfying meal. Perfect for cozy nights or after a day exploring the countryside, this stew brings warmth and depth to the table, while honoring the simplicity and soul of Irish cooking. Serve it with crispy fried soda bread for a complete, hearty experience that’s as nourishing as it is flavorful.
Ingredients
150g black beans, washed
300g carrots, peeled and chopped
3 shallots, peeled and chopped
200g turnips, peeled and chopped
250g baby potatoes, halved
200g chestnut mushrooms, chopped
100g celery sticks, chopped
3 garlic cloves, finely chopped
1 tbsp miso paste
1 tbsp tomato purée
500ml water
Rapeseed oil
Ground rock salt (to taste)
Ground black pepper (to taste)
Fresh parsley, finely chopped (for garnish)
Soda bread (optional, for serving)
Directions
- Sauté the Vegetables: Heat some rapeseed oil in a sauté pan over medium heat. Add the shallots, garlic, celery, turnips, and carrots. Fry until they start to soften and become fragrant.
- Add Black Beans and Mushrooms: Stir in the black beans and mushrooms. Cook for 3-5 minutes, stirring occasionally.
- Simmer the Stew: Add 500ml of water to the pan and bring to a boil. Stir in the miso paste and tomato purée until fully dissolved. Lower the heat, cover the pan, and let it simmer for about 1 hour.
- Cook the Potatoes: Add the baby potatoes to the pan, stir well, and cover again. Let it simmer for another 30 minutes, stirring occasionally. Add more water if the stew gets too thick or starts to stick.
- Season: Season with ground rock salt and black pepper to taste.
- Prepare Soda Bread (Optional): While the stew is simmering, heat a frying pan with some rapeseed oil. Fry slices of soda bread until golden and crispy on both sides.
- Serve: Serve the stew hot, garnished with chopped parsley, alongside the fried soda bread.
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