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Welcome to I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.


Recipe: Vegetarian Irish Stew

Recipe: Vegetarian Irish Stew

I turn to soups and stews a lot when I want something quick, easy and relatively healthy. This Irish stew reminds me of Britain (Ed is from England; we were married there and honeymooned in Scotland) and is a fabulous, hearty dish for fall. While the base is literally just tomato paste, veggie broth and beer, the whole thing is quite filling and Ed said he didn’t even miss the meat in it. A resounding success.


As I like to do here at, this recipe is totally customizable. The first time we made it we added peas (wish I’d remembered to do it this time around!) and again, if you want to add meat your can. We also usually top it with a bit of sharp cheddar cheese and a dash of hot sauce. You could add sweet potatoes to this too if you wanted, and basically any other root vegetables would go well. Keep this recipe in your back pocket when you need to throw together a quick meal in the coming months!



  • 2 T. olive oil

  • 2 stalks celery, chopped

  • 1 yellow onion, chopped

  • 6 cloves garlic, minced

  • 1/4 c. all-purpose flour

  • 3 c. vegetable broth

  • 14.9 oz. can Guinness

  • 4 carrots, peeled & cut into chunks

  • 2-3 parsnips, peeled & cut into chunks

  • 8 oz. mushrooms, washed & quartered

  • 2 1/2 c. baby potatoes, washed & quartered

  • 6 oz. can tomato paste

  • 2 bay leaves

  • 2 t. brown sugar

  • 1 t. dried thyme

  • Salt & pepper to taste


1) Heat a large pot over medium-high heat. Add the olive oil, and when hot, add the celery, onions and garlic. Sauté until the onions just start to brown.

2) Sprinkle in the flour and stir well to coat the veggies. Let the mixture heat up for about 30 seconds, then pour in the vegetable broth. Scrape the bottom of the pan to get any bits off.

3) Add the beer, remaining veggies, tomato paste and spices. Bring to a simmer and cook about 20 minutes, until the potatoes and carrots are fork-tender but not mushy. The stew ends up being pretty thick, so feel free to add more vegetable broth if desired. If you want to add peas to this, I’d suggest buying the frozen kind, cooking them according to package directions and adding them in at the end (otherwise they’ll get super mushy).

4) Remove the bay leaves and serve! Top with cheese and hot sauce if desired.


This recipe was adapted from It Doesn’t Taste Like Chicken

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List: 10 of the Best Vegetarian Sandwiches in OKC

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