Mains & Entrees

November 6, 2022

Vegetarian Irish Dinner

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I have five traditions for St. Patrick’s Day

Like many, I don my Kelly green.

I have one Guinness.

I put pictures of my grandmothers out on the counter as I cook - a photo of my Grandma Sally who often said she wore green because she was Irish, and my grandma Clara who loved any kind of gathering around food.

I listen to The Irish Rovers.

And the fifth (and newest tradition that was such a hit this year, I'll keep it going) - I made two traditional dishes - Irish Coddle and Colcannon - to share with a gathering of family and friends.

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ingredients for vegetarian Coddle

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These are the perfect dishes to share with a group to celebrate the day or could be hearty dishes for any cold weather day that calls for comfort food.

In planning to host, I researched recipes and discovered Coddle, a hearty Irish stew, and Colcannon, (essentially mashed potatoes but with greens and bacon). I found varying versions with pork sausage and less veggies than I am using here, but this dish got rave reviews from guests (even the meat eaters!), and the two dishes went together really well with the mashed potatoes soaking up the extra broth from the stew. This dish does require a lot of prep - but once it is in the oven, you can put your feet up and rest as the smell of this fantastic stew fills your home.

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Vegetarian Irish Coddle, right out of the oven.

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Vegetarian Irish Dinner

This hearty Irish stew is made vegetarian-friendly with veggie sausage and bacon, and the addition of root vegetables. A fantastic dish for St Patrick's Day or any cold weather day that warrants hot comfort food.

Author:

Amanda Harrell

Prep:

40

min

cook:

120

min

total:

160

min

Print It

Ingredients

  • 8 large carrots, cut into chunks
  • 5 small to medium-sized yellow or red potatoes, peeled and cut into large bite size pieces
  • 2 turnips, peeled and cut into large bite size pieces
  • 2 parsnips peeled and cut into chunks
  • 1 ½ yellow onions, sliced
  • 5 cloves garlic, minced
  • 8 Field Roast Smoked Apple and Sage vegetarian sausages (or a sausage of your preference)
  • 1 pack Sweet Earth Benevolent Bacon
  • 3 dry bay leaves
  • 4 sprigs thyme
  • 1 bunch parsley, finely chopped
  • 1 ½ bottles Guinness (save the other half to enjoy once the Coddle is in the oven)
  • 32 ounces Vegetable broth
  • 5 TBSP flour
  • Vegetable or Canola oil for cooking
  • Salt and pepper to taste

Instructions

  1. Wash, chop, and prepare all vegetables. Finely chop herbs –parsley and thyme.
  2. Remove bacon from packaging and cut roughly into small pieces by tearing or with a knife. Don’t worry about pieces being neatly cut.
  3. Remove sausages from casing and slice on the diagonal, alternating directions of cuts so sausage pieces are in large chunks or slices.
  4. In a large saucepan or small pot that would work well for frying, heat 1 TBSP Canola oil on medium heat. Sauté bacon for 3-4 minutes, turning once or twice so all sides cook. Remove from pan with a slotted spoon and set aside on a plate. Do not drain on a paper towel as you would with pork bacon.
  5. In the same saucepan, add another TBSP oil and cook sliced sausages in batches for about 4-5 minutes. Fry for 2 minutes, then stir and turn sausages to allow to brown evenly. Remove to a large plate with a slotted spoon.
  6. After final sausages are fried, turn heat down slightly and add extra oil if pan is light on oil. Slowly whisk in flour, adding some splashes of the vegetable broth if needed if mixture gets too dry and starts to clump together. Whisk constantly to keep smooth. Once all flour is whisked in, remove from heat and slowly pour in Guinness, continuing to whisk as the mixture becomes a liquid-y gravy. Set aside.
  7. Preheat oven to 300 degrees.
  8. In a very large baking dish (either 13” X 9” with high sides), or a large casserole dish, pour half of the Guinness gravy. Add in half of all other ingredients – vegetables, bacon, sausages, herbs, and garlic. Pour remaining Guinness gravy over first layer, then add a second layer of vegetables plus gravy, then a third layer of vegetables if ingredients allow for one more layer (depending on if you are using a deep baking dish or a 13X9” pan). Season with pepper and a sprinkle of Diamond Crystal salt. Pour vegetable broth over entire dish until liquid begins to meet top layer. All vegetables don’t need to be submerged in broth, but broth should near the top layer.
  9. Bake covered with lid or tightly covered with tin foil for 2hours. At 1 hour, 45 minutes, check vegetables for tenderness / doneness. Once vegetables are very tender, the dish is ready and can be kept warm in an oven at 200 degrees until ready to serve.
  10. Serve in soup bowls or shallow pasta bowls with some of the broth. Serve with bread or with a serving of Colcannon on the side.

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August 29, 2024
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February 20, 2023
Shelby Adams
This is the best birthday gift, sounds delicious, and I can’t wait to enjoy one with you soon!💖
December 27, 2022
CAROl DH
More tips please - these are SO helpful!
November 27, 2022
Shelby Adams
Kanaya still asks for your black beans and cheesy eggs. They were so delicious!
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