Vegan
Irish Stout Vegetable Stew
Warm Red Cabbage and Apple Slaw
Ingredients
- 1½ Tbsp olive oil
- 4 large carrots, cut into 1-inch pieces
- 2 celery stalks, chopped
- ½ onion, coarsely chopped
- 1 (8-oz) pkg baby portobello mushrooms, sliced
- 2 cloves garlic, crushed
- 1 (12-oz) bottle stout beer
- 1 lb russet potatoes, cut into 1-inch pieces
- ½ cup uncooked lentils
- 2 cups vegetable broth
- ½ Tbsp dried thyme
- 1 Tbsp tomato paste
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Cook carrots, celery, and onion 6 to 8 minutes or until tender. Add mushrooms and garlic; cook 4 to 6 minutes or until brown and tender.
- Stir in beer, scraping up the browned bits from the bottom of pan. Add potatoes, lentils, broth, ¼ cup water, thyme, tomato paste, salt and pepper; bring to a boil.
- Reduce heat and simmer 40 minutes or until vegetables are tender.
Side Dish Ingredients
- 1 Tbsp olive oil
- ½ small head red cabbage, thinly sliced
- 1 Granny Smith apple, cut into ½-inch slices
- 1 Tbsp red wine vinegar
- ½ tsp dried caraway seeds
- ¼ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Heat oil in a large skillet over medium heat. Add cabbage, apple, vinegar, caraway seeds, salt and pepper. Cook, stirring occasionally, 5 minutes or until cabbage is slightly wilted.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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