This vegan riff on Irish stew is great warming, nutritious comfort food and can be easily adapted depending on what’s in season. Stock flavoured with tamari, nutritional yeast, bay leaves and lots of thyme (fresh or dried), along with potatoes, onions and garlic form the base (I add leeks and celery too if I have them). I like to include vegan sausages (with a robust texture that won’t disintegrate in the pot) and lentils (tinned, or dried and rehydrated by pre-cooking).
After years of relying on dairy to enhance my vegetarian cookery, I’ve had to learn lots of new flavour tricks with new and sometimes unfamiliar ingredients on my journey toward veganism.
If you are also embarking on this path, the ingredients below will have you well-stocked to take on a broad range of soups, salads, sauces and tasty garnishes to lift your dishes.
Salty Tamari: more depth and a stronger umami flavour than soy sauce, it is a staple flavouring in...
Learning to grow my own food has led to a big shift in consciousness – from the detachment of living exclusively on restaurant-served or shop-bought produce to the grounding intimacy of eating home-grown fruit and veg – and helped me greatly on the path toward veganism.
In 2015 I got involved in a community garden in inner city Dublin, not far from the Dublin Buddhist Centre (DBC). At the time I was living in a first floor flat with no outside...
By lokabandhu on Thu, 23 Aug, 2012 - 16:51Buddhism on a Plate: the case for Buddhists to go vegan. A compelling essay by Samacitta, chair of Triratna’s Birmingham Buddhist Centre.
