For St. Patrick’s Day, (and in honor of #cleaneating) I decided to make this vegan twist on an Irish favorite, with meaty portobella mushrooms instead of beef (or lamb), Guinness to give the sauce a deep robust flavor and sweet potatoes to compliment the sweetness of the dark ale.
Been trying to incorporate more healthy meals and veggies into my eating plans, having been inspired by recipes seen across my daily travels on the web.
It’s complex, with hints of spicy sweetness and full of flavors that remind me of Ireland’s famous creamy foamed dark larger ale. Perhaps you’ll give it a try!
For this recipe you will need:
5 whole cleaned and roughly chopped portobella mushrooms, 2 peeled & diced carrots, 2 peeled & diced ribs of celery, 1 cup of diced red onion, 5 baked sweet potatoes (peeled and chopped to make mashing easier), 1 tablespoon of minced garlic, 1 tablespoon of tomato paste, 1 can of Guiness, 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, veggie soup base, water, almond milk, thyme, salt, fresh cracked pepper and cornstarch.
First sauté the chopped mirepoix in 2 tablespoon of olive oil w/ salt & fresh cracked pepper over medium high heat until the veggies soften (about 5 mins).
Next add thyme and garlic and cook for 1 minute.
Add roughly chopped portobella mushrooms and begin to sauté. Salt & pepper the mushrooms. Add 1 tablespoon of veggie soup base and 1/4 of a cup of water to help sweat the mushrooms.
Add 1 and a half tablespoons of tomato paste and 2 splash equivalents of red wine vinegar to deglaze the bottom of the pan.
Once mushrooms are tender add 1/3 can of Guiness to pan and reduce for 2 minutes.
Add 1 tablespoon of corn starch to pan and stir quickly until sauce begins to come away from the pan.
Pour mushroom mix into 8 × 8 pan and set aside.
Add 1/4 cup almond milk, salt & pepper to peeled, baked sweet potatoes in large bowl.
Mash until smooth. Add a splash of Guiness to mashed sweet potatoes (just a tablespoon or 2 for flavor) then place on top of mushroom mixture. (I used a fork to make a little pattern but you don’t have to!)
Bake at 350 ° in preheated oven for 40 minutes until the sweet potatoes just begin to crust.
The finished results!
I hope you enjoyed my take on the Irish classic, (add peas if you remember) and join me again for more Awesome Saucery!
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