Mushroom and Ale Stew

Mushroom and Ale Stew

This rich, vegan stew is a great way to celebrate St Patrick's Day!

Serves 3

 

  • 1 tbsp vegetable oil
  • 1 onion, finely sliced
  • 2 garlic cloves, puréed
  • 1 tbsp thyme, chopped
  • 1 tbsp rosemary, chopped
  • 200g (7oz) button mushrooms
  • 1 tbsp tomato ketchup
  • 180ml (6 fl oz) Guinness
  • 420ml (14 fl oz) vegetable stock
  • 200g potatoes, peeled and diced
  • 2 carrots, diced
  • 50g (2oz) dried soya mince
  • 2 tbsp cornflour + 2 tbsp water
  1. Add the vegetable oil to a saucepan over a medium-high heat, then add the onion, garlic, thyme, rosemary and mushrooms and cook for 3-4 minutes. Then, add the tomato ketchup, Guinness, vegetable stock, potatoes, carrots and soya mince and simmer for 10-15 minutes until the vegetables are cooked and the soya mince is hydrated.
  2. Finally, add the cornflour and bring to the boil for 1-2 minutes whilst stirring until the sauce has thickened, season to taste.