Recipe Monday: Vegetarian Irish Stew

Happy Monday! Did you survive the time change? Why does this keep happening to us? It’s tough on everyone, but particularly parents. I mean seriously — just when they kids are used to one time, the world goes ahead and changes the time on us again.

I’m tired.

No, being tired has nothing to do with running. It’s all the time change. I promise.

This week’s forecast is looking fabulous, by the way. Finally “warm” and sunny! I can’t wait until we take it up a couple (20) degrees and hit the 70s. It will be tropical.

Speaking of warming temperatures, isn’t St. Patty’s Day coming up? Not that it’s ever warm, per se, in the CLE on St. Patty’s Day. But it’s historically warmer than the teens. Look, I just jinxed us. Sorry, folks. Looks like freezing temps for the St. Patty’s Day parade in downtown Cleveland.

But let’s say it is freezing cold on St. Patty’s Day… wouldn’t you just love a warm bowl of Irish stew to thaw you out? You would? Great! Because I’ve got a delectable recipe for you just for that occasion. (Funny how that worked out, isn’t it?)

I’m linking up today with Annmarie of The Fit Foodie Mama and Cassandra of Powered by BLING for #MeatlessMonday!

My recipe today is another one from the Vegetarian Times. Unfortunately I haven’t made it yet… It’s on my menu for this week! Looks like we’ll be guinea pigs together. 🙂 I’m looking forward to trying it. You’ll see why when you read the ingredients. Yummmm! Happy early St. Patty’s Day! (P.S. I’m sharing this recipe early so you can make it next week for the real celebration.)

Vegetarian Irish Stew

Ingredients

1 Tbsp olive oil
10 small frozen pearl onions, thawed
1 medium carrot, cut into 1/2″ pieces
1 Tbsp flour
4 oz seitan, cut into 1″ pieces
2 slices tempeh bacon, cut into 1/2″ pieces
1 clove garlic, minced
1 tsp thyme, chopped
1 C stout beer
14 oz can vegetable broth
6 oz butternut squash, cut into 1/2″ cubes
1/3 C frozen shelled edamame

Directions

Heat oil in saucepan over medium-high heat. Add onions and carrot, and cook 5 minutes. Stir in flour. Cook 2 minutes more. Add seitan, tempeh bacon, garlic, thyme, and cook for 2 minutes.

Pour in beer and bring the mixture to a boil. Cook 3 minutes, stirring. Add broth and squash, and bring it a simmer. Reduce heat to medium-low, and simmer for 20 minutes. Add edamame and cook 10 minutes. Serve and enjoy!