A vegan take on the Irish Dublin Coddle, a hearty stew made with sausages, onions and potatoes cooked in a delicious broth. Perfect served with soda bread to soak up the broth.
3.80 from 5 votes
Prep Time 10 minutesmins
Cook Time 1 hourhr50 minutesmins
Course Main
Cuisine Irish
Servings 4
Equipment
Dutch oven or ovenproof pan with a lid.
Ingredients
2tablespoonsvegetable oil
8vegan sausagesIrish if possible
50gvegan butter
2medium yellow onionssliced
½teaspoonsmoked paprika
2medium carrotscut into 1cm slices
600gbaby potatoesscrubbed then halved
3sprigs of thyme
600mlvegetable stock
Salt
½teaspoonfreshly cracked black pepper
Chopped parsley to garnish
Instructions
Preheat an oven to 180°C (350°F)
Heat the vegetable oil in a Dutch oven or ovenproof pan with a lid over medium heat. Once the oil is hot add the vegan sausages and brown evenly on all sides. Remove them and set them aside.
Add the vegan butter to the pan, once melted add the sliced onions and cook until they are translucent and soft, around 6 minutes.
Add the smoked paprika and mix in to coat the onions and continue to cook for 1 minute.
Add the remaining ingredients apart from the parsley. Cut the sausages into thirds and add them as well. Season with a generous amount of freshly cracked black pepper and salt to taste. You might not need to add much more salt if your vegetable stock is particularly salty.
Mix well to evenly incorporate everything in the pan. Try and make sure everything is below the liquid level. If you need to add more liquid just add a splash of water.
Put the lid on the pan and place it in the preheated oven for 1 hour. Remove the lid and continue to cook in the oven for a further 30 minutes. Make sure there is still liquid in the pan when removing the lid.
Once the top has browned slightly and the potatoes are fork-tender remove the pan from the oven. Remove the sprigs of thyme. Taste and adjust the seasoning.
Serve in a bowl and garnish with the chopped parsley. Serve with Irish soda bread.