Irish Seitan Stew

Traditional Irish stew gets a vegan overhaul with seitan standing in for lamb. Diced wheat-meat simmers alongside potatoes, carrots, parsnips, and onions in a rosemary and bay leaf-scented broth that thickens into a proper stew consistency with a cornstarch slurry at the end.

The root vegetable combination of carrots and parsnips is classic Irish. Parsnips bring a slightly sweet, earthy flavor that potatoes alone can’t deliver, and they soften into the broth while holding their shape.

Adding the celery at the very end is a smart move. It keeps its color and a bit of crunch instead of turning to mush like it would after 20 minutes of simmering.

The cornstarch thickening technique requires you to turn off the heat first, stir in the slurry vigorously, then bring it back up. This prevents lumps and gives you a smooth, glossy gravy.

Pro Tips

• Sauté the seitan and vegetables in a splash of water or broth instead of oil. It keeps the stew lighter and prevents the seitan from getting an oily coating.
• Mix the cornstarch with cold water before adding. Hot water causes instant clumping.
• Use tamari instead of soy sauce for a deeper, slightly less salty flavor.
• Roll-cut the carrots and parsnips by cutting at an angle and rotating the vegetable a quarter turn between cuts. This exposes more surface area for faster, more even cooking.

Variations

• Guinness stew: Replace half the water with dark stout for a richer, more traditional Irish flavor (no longer strictly vegan if using non-vegan beer).
• Mushroom version: Add sliced cremini mushrooms with the initial vegetables for more umami depth.