Traditional Irish Stew For Vegans! Enjoy on St. Patty’s and Beyond!

Recipe by Katie Mae

Makes 4 servings | Ready in 30 minutes | Stores 1 week in fridge


3 stalks celery, thinly sliced
6 cups low-sodium mushroom or vegetable broth
2 lb Yukon Gold potatoes, quartered
4 carrots, roughly chopped
12 oz tempeh, chopped in 1-inch pieces
2 tablespoons tomato paste, no salt added
2 teaspoons dried thyme
2 cups chopped cabbage leaves
¼ cup red wine vinegar
½ teaspoon salt-free seasoning, or more to taste (i.e. Benson’s Table Tasty)
½ teaspoon black pepper, or more to taste
½ bunch fresh parsley, finely chopped
½ bunch chives, finely chopped


  1. In a large soup pot over medium heat, add the onion and celery. Dry-sauté until the onion starts to turn translucent.
  2. Add the broth, potatoes, tempeh, carrots, tomato paste, and dried thyme. Bring to a boil, and then reduce the heat to low-medium. Simmer for about 20 minutes.
  3. After 10 minutes, add the cabbage, red wine vinegar, salt-free seasoning, and black pepper. Continue to cook until the potatoes and cabbage are tender.
  4. Serve promptly and garnish with fresh parsley and chives.


You can increase the nutrient-density of this stew by replacing a couple of the Yukon gold potatoes with more carrot, cabbage and/or other vegetables of your choosing.

Print Recipe


Irish stew is one of those dishes that warms your belly and your heart. This plant-based twist on the traditional recipe is no exception, but instead even more warming as it’s packed with nutrients and cruelty-free!

In place of the beef, tempeh is the star player in this dish. The fermentation of soybeans to create tempeh make it rich in the savory umami flavor. Pair this with the umami-rich mushroom broth, and you have a hearty stew that’s no less flavorful than the traditional Irish recipe.

Now, you may be tempted to use tofu here… Please don’t! Not only will tempeh give you a richer flavor than tofu, but it will also hold its shape better and provide that “chew” factor that comes with beef.

So cook up a big pot of this stew, enjoy the richness, and take comfort in the fact that you’re grubbing on food that’s nourishing to the body, mind, and soul!


  1. Catherine Kaufman

    I don’t understand – I should already be a member. I signed up and paid at True North.

    1. KatieMae

      Hi Catherine! Yes, you are a member. Have you logged in? If you need your login details again, just let me know.

  2. Laurel Michaels

    I’m eager to make your Irish Stew, but I can’t remember what you said about how to get the bitter taste out of tempeh? Do I boil it in some water for ? Minutes. I remember this worked cuz I finally enjoyed tempeh. Can you help me out? Thank you!

    1. KatieMae

      Hi Laurel! Yes, exactly, any moist cooking method, like steaming, boiling or simmering will help reduce any bitterness. In this recipe, since the tempeh is being boiled you don’t have to worry about taking any extra steps before adding it to the pot with the veggies.

  3. Laurel Michaels

    Great, thanks so much Katie Mae. I hope you are enjoying a wonderful year as you so deserve it with all the work you do to bring our SOSWPFB community the best recipes ever!

  4. Karen Clarke

    Just made this ,KatieMae,and I can say this stew is absolutely delicious!!

    1. KatieMae

      Thank you, Karen! So glad you tried it! Next time I make it, I’m going to do a triple batch, so I can enjoy it for days and freeze some for later in the month.

  5. Nelly

    Thanks to the wonderful guide

Leave a Reply

%d bloggers like this: