Cozy Vegan Potato Stew - Inspired by Dublin Coddle

This recipe is special to me because because it carries a story. This cozy vegan potato stew is inspired by a traditional Irish Dublin Coddle. This recipe came to life after an Irish YouTube viewer reached out and asked me to veganize their mom’s Dublin Coddle recipe—one they grew up eating on cold, rainy days in Ireland.

Traditionally, Dublin Coddle is made with bacon and sausage, so this was no easy task. In this version of the traditional Irish potato stew, I’ve swapped in a homemade tempeh sausage that’s packed with protein and rich, savory flavor for the traditional sausage. Tempeh adds that satisfying, slightly fermented depth that makes this plant-based version feel just as hearty and comforting as the original. Unique “secret” spices replace the salty, sweet, and smoky bacon flavor.

This recipe wasn’t a quick one—it was tested and refined over months. We went back and forth, adjusting flavors and textures, until it finally felt right. When James tried the final version, they told me it truly reminded them of their mom’s coddle and brought back memories of coming home from the cold to a warm, comforting bowl. James described it as salty, peppery, and deeply savory—exactly what you want from a true comfort food.

This special vegan dinner feels both nourishing and nostalgic. It’s a perfect weekend recipe and is special enough to share. Whether you’re fully plant-based or just exploring more healthy, meatless meals, this vegan Irish-inspired stew is all about big flavor, simple ingredients, and that cozy home-cooked feeling.

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Nourishing Vegan Potato Stew -Inspired by Dublin Coddle

Yield: 6

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• 1 cup of vegan beef broth
• 3 cups of vegan chicken broth
• 1 block of tempeh (8 ounces)
• 2 Tablespoon of coconut oil or avocado oil
• 1 Tablespoon of light brown sugar
• 2 Tablespoons of soy sauce or tamari
• ½ tablespoon umami mushroom powder
• ½ teaspoon of freshly ground white pepper
• 1 ½ tablespoons minced fresh sage or 2 teaspoons dried sage
• 2 teaspoons onion powder
• 1 &½ teaspoons ground mace
• ½- 1 teaspoon ground nutmeg
• 1 yellow onion
• 2 medium size carrots
• 2 large russet potatoes or 3 medium russet potatoes
• ½ a head of chopped fresh parsley
• 2-4 sprigs of fresh thyme or ½ teaspoon of dried thyme
• 3 teaspoons of liquid smoke
• 2 teaspoons of maple syrup

Instructions

1. Crumble the tempeh into a saute pan and cover it with one cup of vegan beef broth, add about 1/2 cup more water if the tempeh is not covered and let it simmer over low heat until almost all the broth is absorbed
2. Mix the following ingredients in a bowl to create a tempeh marinade: 1 tablespoon of light brown sugar dissolved in 2 tablespoons of warm water, 2 Tablespoons of soy sauce or tamari, ½ tablespoon umami mushroom powder, ½ teaspoon of freshly ground white pepper, 1 ½ tablespoons minced fresh sage or 2 teaspoons dried sage, 2 teaspoons onion powder, 1 &½ teaspoons ground mace, ½- 1 teaspoon ground nutmeg,1 ½ tablespoons minced fresh sage or 2 teaspoons dried sage, 2 teaspoons onion powder,1 &½ teaspoons ground mace, ½- 1 teaspoon ground nutmeg
3. Once the tempeh has absorbed the liquid "beef"broth, add 2 tablespoons of coconut or avocado oil to the tempeh pan and stir until the oil is melted and the tempeh is coated. Coconut oil gives a rich buttery flavor but be sure to use refined coconut oil so it does not add a coconut taste.
4. Add the marinade to the tempeh and stir until it is well coated. Cook the tempeh until all the marinade is absorbed.
5. In a dutch oven or soup pot, dice one yellow onion and saute it in about 1 tablespoon of coconut or avocado oil until the onion becomes fragrant and translucent (about 5 minutes)
6. While the onion is cooking peel and chop the potatoes into equal sized chunks about 2 inches big.
7. Peel and chop two carrots into disks
8. Once the tempeh has absorbed all the marinade and the onion is translucent, add the tempeh to the soup pot and stir the tempeh and onion to mix it together very well.
9. Add in the diced carrots and potatoes
10. Add in 3-4 cups of a good quality vegan chicken flavored broth (see my recommendations below)
11. Cover the stew and let it simmer over medium low heat for 20-30 minutes until a fork goes through the potatoes easily
12. Add in ½ a head of finely chopped parsley
13. Add in 2 teaspoons of maple syrup
14. Add in 3 teaspoons of liquid smoke
15. Cover the stew and let it cook for another 5-10 minutes
16. I love to serve this with a delicious sourdough or Irish Soda Bread! Enjoy!

Helpful Ingredients and Suggestions

Some of the spices used in this recipe may be. hard to find, I have provided linkes below so to where they can be ordered.

Better than Bouilon No Chicken Base is the only vegan chicken broth I use, it really makes a big difference in flavor- I have linke that below as well. 

Links: When available I use affiliate links and may earn a commission. As an Amazon Associate, I earn from qualifying purchases which supports my small business but never costs you more

Recommended Products

Better than Bouillon No Chicken Base

Trader Joe's Umami Mushroom Seasoning

Ground Mace

Lodge Dutch Oven

Nutrition Facts

Calories

187

Fat

5 g

Sat. Fat

4 g

Carbs

32 g

Fiber

3 g

Net carbs

29 g

Sugar

7 g

Protein

5 g

Sodium

948 mg

Cholesterol

2 mg