Vegan Irish stew & chocolate mint cookies

Mass Appeal

Celebrate St. Patrick’s Day, vegan style! 

We are making Irish stew and chocolate mint cookies with Cathie Cappa, Owner of Auntie Cathie’s Kitchen.

Vegan Irish Stew

1 Tsp Vegetable oil
1 small onion, diced
2 cloves minced garlic
10 oz cremini mushrooms, sliced
1 Tsp sea salt
1/4 cup flour
3 carrots
2 parsnips
1 lb red skinned potatoes, diced
2 cups vegetable stock
1 cup stout
2 tbs tomato paste
2 bay leaves
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp black pepper
1/4 cup chopped parsley

Heat the oil in a large stock pot over medium high heat. Add the onion and cook for about 5 minutes until it becomes fragrant and translucent.

Add the garlic, mushrooms, pinch of salt, and continue to cook until the mushrooms release their liquid. Sprinkly the flour over the vegetables and stir to combine.

Add the carrots, parsnips, and potatoes to the pot along with stout, stock, Worcester sauce, tomato paste, bay leaves, thyme and rosemary. Bring to a boil and then allow the stew to simmer for 30 minutes until veggies are fork tender. Remove bay leaves and then season with remaining salt and pepper.

Serve hot, garnish with parsley.

Vegan Chocolate mint cookies

1 3/4 cup gluten free flour blend
1/2 cup cocoa powder
1 Tsp Baking powder
1/2 Tsp Salt
1 1/2 cup powdered sugar
1/3 cup vegan shortening
1/3 cup shredded coconut
3/4 Tsp mint
1 1/4 Tsp vanilla

Mix until dough forms. Roll into balls and place on cookie sheet. Bake approx. 10-20 minutes (depending on thickness) at 350 degrees.

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