Crockpot Meatless Irish Stew

St. Patrick’s Day might be synonymous for many with corn beef and cabbage and other meat-laden dishes but it doesn’t have to be. Here is a completely vegan stew for the occasion(or any other occasion!). From myratelinc.com.

• Ready In: 6 hrs 20 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  medium yellow sweet onion, diced (or white or red onion)
• 2  garlic cloves, finely chopped
• 4  cups vegetable broth, room temperature (try The End of All Things Vegetable Broth)
• 1  tablespoon nutritional yeast flakes
• 3⁄4 cup  apple juice (or cider)
• 1⁄4 cup apple cider vinegar
• 3  large potatoes, peeled and cut into chunks
• 2  large carrots, peeled and cut into chunks
• 3  large celery ribs, cut into chunks
• 2  large parsnips, peeled and cut into chunks
• 3  tablespoons pearl barley
• 1⁄2 teaspoon dried sage (or 3 fresh sage leaves finely chopped)
•  salt and pepper
• 1  bay leaf
• 1⁄2 cup  frozen peas, thawed
• 4 -6  green onions, chopped, for garnish (optional, or coarsely chopped fresh parsley)

Directions

1. In large sauté pan, heat olive oil over medium heat. Add onions and garlic and sauté until softened, about 5 minutes. Remove to crockpot.
2. To crock pot add vegetable broth and nutritional yeast; stir to dissolve nutritional yeast. Add apple juice and apple cider vinegar to the crock pot.
3. Add remaining ingredients except peas and green onions to crock pot. Stir well; cover and set on low.
4. Cook on low 6 to 8 hours.
5. Add the peas the last hour of cooking time.
6. Remove bay leaf and ladle into bowls.
7. Sprinkle generously with chopped green onions or chopped parsley.