On this week’s episode of Taste Of The Week, Alan Morrissey welcomed Jacques Brennan on to the show. Jacques is the owner of the Vegan Factory and Shop in O’Briensbridge and is also the author of Hungry Soul.
This week, Jacques prepared a vegan Irish stew with culcannon which is quite the vegan dish to tickle your taste buds.
INGREDIENTS:
250 g of shitake mushrooms – quartered, stems removed
20g dried porcini mushrooms – soaked
½ tin or approx. 200g of jackfruit ( optional )
½ tin or approx.. 200g of butter beans
3 or 4 garlic cloves – sliced
3 cups porcini mushroom stock, from soaking the dried porcini
1/2 cup Guinness extra stout
1 cup of red wine
2 tablespoons of tomato paste
½ tablespoon of dried thyme
½ tablespoon of tamari soya sauce
3 big potatoes – peeled and cut into chunks
1 large onion – coarsely chopped
2 to 3 carrots – cut into pieces
A little extra virgin olive oil for frying the shitake
1 bay leaf
½ tsp of smoked paprika
1/2 teaspoon freshly ground black pepper
A few tablespoons of chopped fresh parsley
1 ½ teaspoons salt, or to taste
METHOD:
· Soak the procini in 3 cups of water for half an hour, keep the water for the broth.
· Drain the jackfruit and flatten each piece with a fork.
· In a frying pan, gently fry the shitake about 5 minutes, then add the soaked poricini, the jackfruit, the smoked paprika, the garlic, the tamari sauce and the tomato paste and cook gently for another 10 minutes.
· Add the porcini broth, the Guinness, the wine, the bay leaf, the thyme and the black pepper and simmer for 30 minutes.
· In a separate pan fry the onions in a drop of oil along with the carrots until the onion is golden and soft. Add these to the mushrooms along with the potatoes and gently simmer until the potatoes are cooked.
· Add the butter beans.
· Remove the bay leaf and taste the stew, add enough salt to your taste.
· Just before serving sprinkle the fresh parsley on top.
You can listen to the full interview below.
