This rich, vegan stew is a great way to celebrate St Patrick's Day!
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
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.
Finally, add the cornflour and bring to the boil for 1-2 minutes whilst stirring until the sauce has thickened, season to taste.