Naughty Irish Stew


I know, I’m a little late in getting this posted but with St. Patrick’s Day falling on a Thursday, I’m thinking the celebration should extend all weekend. That means you still have several days to make this tasty stew that is spiked with Irish Whiskey. If you don’t have Irish Whiskey, feel free to substitute a flavorful vegan beer.

Naughty Irish Stew
Serves 3 to 4

8 ounces corned seitan*, cut into bite-sized pieces
2 tablespoons all-purpose flour
2 tablespoon corned seitan seasoning blend (recipe below), divided
2 tablespoons canola oil, plus more if needed
3 leeks, white part only, cut in half lengthwise, then cut into 1/2-inch slices
1 celery rib, cut into 1-inch pieces
2 carrots, peeled, cut into 1-inch rounds
5 small red potatoes, cut into quarters
1/2 cup Irish Whiskey
1 cup tomato juice
1 cup vegetable broth
1 cup sauerkraut, drained but not squeezed
1/4 teaspoon caraway seeds
1 tablespoon tamari
Salt and pepper to taste
Parsley for garnish, optional

Combine the flour and 1 tablespoon of seasoning on a plate. Add the seitan and toss to coat.

Heat the oil in a large pot over medium high heat. Add the seitan pieces and cook until browned, turning as needed, about 5 minutes. Remove from pot and set aside.

If the pot is dry, add an additional tablespoon of oil. Return to medium heat and add the leeks, celery, carrots, and potatoes. Add remaining tablespoon of seasoning. Cook 5 – 6 minutes, stirring occasionally, until the leeks have softened. Return the seitan to the pot and deglaze with the whiskey. Add the tomato juice, broth, sauerkraut, caraway seeds and tamari. Cover partially and reduce heat to a simmer, stirring occasionally. Simmer 45 minutes to 1 hour, until the potatoes are tender. Season with salt and pepper. (I happen to like a lot of pepper in this.)

You can use regular seitan, of course, but corned seitan makes it other worldly good. There’s a great corned seitan recipe in Vegan on the Cheap, too.

Corned Seitan Seasoning
Makes 1/2 cup

2 tablespoons brown mustard seeds, ground
2 tablespoons yellow mustard seeds, ground
1 tablespoon dill seed
1 tablespoon ground allspice
1 teaspoon onion powder
1 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon cayenne

Combine all ingredients and store airtight until needed. Add 2 tablespoons to your usual savory seitan recipe before cooking.

Here’s what else is happening on Vegan Appetite:

Don’t forget to enter the contest to win admission to Vida Vegan Con! The drawing will be held March 25th.

There will also be a wrap-up of this Food Network Friday cookalong on April 1st. Soon after that, we’re vining and dining again, too.

Happy St. Patrick’s Day! Remember to celebrate the Meatout on March 20th.

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14 Comments

  1. Posted March 17, 2011 at 6:35 pm | Permalink

    If I am making all the recipes that called for Irish whiskey in the last couple of days, I’d be pretty drunk soon. Maybe I should limit myself to a slice of Irish whiskey cake and a bowl of your wondeful stew.

  2. Posted March 18, 2011 at 6:49 am | Permalink

    you said the magic words: Irish. and whiskey. put them together and you’ve got me in a trance. I’m inviting myself over, and will join Mihl in having a piece of Irish whiskey cake too.
    (hiccup)

  3. Posted March 18, 2011 at 2:30 pm | Permalink

    This sounds like a perfect celebration!

  4. Posted March 18, 2011 at 3:19 pm | Permalink

    Can I come? Please?

  5. Posted March 18, 2011 at 3:27 pm | Permalink

    It wouldn’t be a party without you, Liz!

  6. Posted March 19, 2011 at 3:16 am | Permalink

    Ooh, lets have St Pats day, everyday! Hey, just wondering if it would work with seitan & brown rice flour to thicken it…a la gluten free? Great post by the way..STUFFED with info, my printer has gone biserk in the flurry of of info spewing from it!

    Thanks

  7. Posted March 19, 2011 at 6:28 pm | Permalink

    India-leaigh, with the seitan in there, it’s definitely going to have gluten no matter what you use for a thickener. Sorry!

    Thanks for your kind words on my blog.

  8. Posted March 19, 2011 at 11:23 pm | Permalink

    These look amazing! I need some of these in my life!

  9. Posted March 20, 2011 at 11:14 pm | Permalink

    Wow…..its looks beautiful and too tempting!

  10. Posted March 5, 2012 at 4:46 am | Permalink

    Will it taste bad if I added 3/4 cup of whiskey instead of only 1/2 cup? I just suddenly thought of adding more in the stew.
    buy whiskey online

  11. Posted March 5, 2012 at 3:13 pm | Permalink

    Not as long as you like whiskey! :)

  12. Posted March 14, 2012 at 5:22 am | Permalink

    I’m actually quite curious as to how it modifies the flavor. I’ll definitely give this a try one time. Thanks for sharing the recipe!

  13. Posted May 2, 2012 at 4:45 am | Permalink

    That indeed does look perfect for celebrating St. Patrick’s. Cheers for the recipe!

  14. Posted May 14, 2012 at 5:01 am | Permalink

    Some of the ingredients seem a bit challenging to acquire. Hopefully I can get them together for next St. Patrick’s.

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