In the Emerald Isle, a rich, savory Guinness stew—made with vegetables, beer, beef, and mashed potatoes—is common pub food. I’ve been to Ireland, and I like a Guinness beer every now and again. So, I funneled that Irish inspiration into a completely plant-based (vegan) version of Irish Guinness Stew, featuring tempeh and loads of veggies. It’s an easy, one-dish meal—perfect as a St. Patrick’s day recipe or any day of the year—that is pure comfort food bliss. All you have to do to make this Vegan Guinness Stew is to create a thick vegetable stew with carrots, onions, celery, peas, and tempeh—with a tomato and Guinness beer broth. Place the stew in the bottom of a baking or casserole dish. Then mash up some potatoes quickly to “frost” the top of the stew. Pop it into the oven to get all golden brown and melty, and you have a fabulous one-dish meal on the table in no time.
Just pair this Vegan Guinness Stew dish with a cabbage salad and you’re set to go for your St. Patrick’s Day celebrations, or a simple one-dish meal any night of the week. As an alternative, you can make individual small “pies” of this stew by dividing the stew and mashed potatoes among four oven-proof soup bowls or soufflé dishes. This is an absolute favorite dish in my household. My boys adore it, as they did on their first trip to Ireland years ago. If you’d like to change up the ingredients a bit, you can try heirloom carrots in yellow or purple for an added bit of color, and zucchini or broccoli instead of the peas.
I use tempeh in this recipe, as it is a fabulous plant-based protein made from fermented soy and grain—it’s super easy to just dice and throw into casseroles, such as this dish. You can find it at most supermarkets. If you want to skip tempeh, you can simply replace it with diced tofu or one canned of beans, such as chickpeas, kidneys, or white beans.
Follow along with the step-by-step directions for making this Vegan Guinness Stew recipe below.
This recipe includes tempeh, onion, carrots, celery, broth, tomato pate, flour, salt, peas, potatoes, and Guinness beer.
Cook the vegetables stew and pour into a casserole dish.
Make the mashed potatoes, spread over the stew, and bake at 400 until golden brown.
Watch me make this recipe in my Instagram TV Plant-Based Cooking Show here.
Vegan Guinness Stew
Total Time: 1 hour 30 minutes
Yield: 6 servings
This plant-based pub food is a vegan take on the classic Guinness Stew served in Ireland. Filled with a tempeh, vegetable, Guinness beer stew, and topped with mashed potatoes, this Vegan Guinness Stew is the perfect one-dish meal for St. Patty’s Day or an easy weeknight dinner any time of the year!
1 tablespoon vegetable oil
1 onion, diced
3 carrots, diced
3 stalks celery, diced
8 ounces tempeh, cubed
1 cup frozen green peas
1 (12-ounce) bottle Guinness Extra Stout beer*
1 1/2 cups vegetable broth
1 teaspoon thyme
2 tablespoons fresh parsley (or 1 teaspoon dried), plus more for garnish
1 tablespoon tomato paste
3 tablespoons flour
1/4 cup plant-based milk, plain, unsweetened
Salt and pepper to taste (optional)
4 small potatoes (about 6 ounces each), peeled, quartered
¼ – 1/2 cup plant-based milk, plain, unsweetened
1 tablespoon dairy-free margarine
Salt and pepper to taste (optional)
2 tablespoons chopped fresh parsley
To make stew: Heat oil in a a medium pot. Add onions, carrots, celery, tempeh, and peas, and sauté over medium heat for 8 minutes.
Add beer, vegetable broth, thyme, parsley, and tomato paste; cover, and cook over medium heat for about 15-20 minutes, until vegetables are just tender, stirring occasionally.
Stir flour into 1/4 cup plant-based milk in a small dish until smooth. Pour into stew, and stir for an additional few minutes, until stew is thick. May add additional water to replace moisture lost to evaporation—texture should be moist, and thick.
Season stew with salt and pepper as desired.
While stew is cooking, prepare mashed potatoes: Place potatoes in a medium pot, cover with water, and cover with a lid. Boil over medium heat for about 30 minutes, just until tender but firm.
Drain water, and mash potatoes with a potato masher, adding just enough plant-based milk to make a creamy texture. Add dairy-free margarine, and season with salt and pepper as desired.
Preheat oven to 400 F.
Pour stew into a medium (about 2 1/2 quart), deep casserole dish. Top with mashed potatoes, smoothing over surface of stew.
Place in oven, uncovered, and cook for about 15 minutes, until slightly golden on top.
Remove from oven and garnish with chopped parsley.
*While Guinness doesn’t contain animal products in the ingredient list, some (from Dublin) may use isinglass (made from fish products), which may be used in the clarification process of the product. However, Guinness Extra Stout brewed and bottled in North America does not use isinglass. Read these articles from Huffpost and Chicago Tribune for more information.
To make this recipe gluten-free use gluten-free tempeh, gluten-free dark beer, and cornstarch instead of flour.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Serving Size: 1 serving
Sugar: 8 g
Sodium: 657 mg
Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 73 g
Fiber: 10 g
Protein: 15 g
Keywords: beer, stew, Guinness stew, St. Patrick’s Day
Try some of my other classic one-dish, plant-based meals, including:
Veggie Shepherd’s Pie
Southwest Sweet Potato Shepherd’s Pie
Vegan Chicken and Vegetable Dumplings
Thai Tempeh Noodle Skillet
Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping
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