Irish Vegetable Stew

Green Leafy Gael

I won’t take credit for this recipe because it was my mum’s creation but it is so good that I have to share it with you. It’s so straightforward too.

Serves 4.
Prep Time: 15 minutes
Cooking Time: 90 minutes

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  1. 1 turnip (or swede if you’re from outside of Ireland)
  2. 2 large onions (or 4 small ones…)
  3. 4 celery stalks
  4. 2 large carrots (or 4 small ones…)
  5. 2 parsnips
  6. 500ml veg stock made with 2 vegetable stock cubes
  7. 1 tbsp soya butter
  8. 1 tbsp Herbes de Provence
  9. 1 dsp (dessert spoon) flour
  10. Salt (optional) and black pepper

  • Wash and peel all the veg and cut them into large chunks at an angle.
  • Melt the butter in a large sauce pan and add the chopped onions once melted.
  • Cook the onions until they soften and are coated in the butter. Around 4 minutes maybe.
  • Add the herbs then and stir to coat the onions in the herbs.
  • Then add the flour and stir to make sure this mixture doesn’t stick to the pan. Let the flour and the herbs cook with the onions for a few minutes so the butter absorbs the flavour.
  • Then add the stock very slowly. Add in just a little bit at a time stirring all the time. This will form a kind of gravy-like liquid.
  • Then add in the rest of the vegetables and if you think the mixture needs more liquid just add in a bit more boiling water.
  • Add some black pepper and salt if you think it needs it (I didn’t use salt).
  • Put a lid on then and let it simmer on a low heat for around an hour or until the veg are cooked.
  • Serve with spuds anyway you like!


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