Heat olive oil in a large pot over medium heat.

Add diced onions and garlic, sauté until fragrant.

Incorporate tomato paste, stirring to enhance flavors.

Toss in diced potatoes, carrots, parsnips, and celery. Cook for 5 minutes.

Pour in vegetable broth, add green lentils, thyme, rosemary, salt, and pepper.

Simmer on low heat for 25-30 minutes until vegetables and lentils are tender.

Meanwhile, prepare mashed potatoes: Boil peeled and chopped potatoes until soft.

Drain potatoes and mash them with plant-based milk, vegan butter, salt, and pepper.

Once the stew is ready, serve it hot with a generous dollop of mashed potatoes on top.

Garnish with fresh herbs for an extra touch of flavor.

Enjoy this hearty and flavorful vegan Irish stew with creamy mashed potatoes—a perfect comfort dish for any occasion!

In a large skillet, heat the olive oil over medium heat. Sauté the diced onions and minced garlic for a couple of minutes until they become fragrant and slightly softened.

Add the diced carrots, parsnips, and celery to the skillet. Continue sautéing for a few more minutes until the vegetables start to soften.

Stir in the tomato paste and mix it well with the vegetables, allowing the flavors to meld.

Transfer the sautéed vegetables to your crockpot or slow cooker and scrape in any browned bits, because that's where a lot of the flavors are.

Add the diced potatoes, quartered mushrooms, and green lentils to the crockpot.

Pour in the rest of the ingredients: vegetable broth, and then add the thyme and rosemary to the mixture. Season with salt and pepper according to your taste preference.

Give everything a good stir to combine all the ingredients.

Cover the crockpot with its lid and set it to cook on low heat for 6-8 hours or on high heat for 3-4 hours. This slow cooking process will allow the flavors to meld together and the ingredients to become tender.

Once the cooking time is up, give the stew a final taste test and adjust the seasonings if needed. It should be fall-apart tender and delicious.

Serve the delicious vegan Irish stew hot, garnished with fresh herbs if desired. Enjoy this comforting and flavorful dish!

With the help of your crockpot or slow cooker, you can create a mouthwatering and hearty vegan Irish stew with minimal effort. Happy cooking!

Turn on the Instant Pot and set it to "Saute" mode. Add the olive oil and sauté the diced onions and minced garlic until they become fragrant and slightly softened.

Add the diced carrots, parsnips, and celery to the Instant Pot. Continue sautéing for a few more minutes until the vegetables start to soften.

Stir in the tomato paste and mix it well with the vegetables, allowing the flavors to meld.

Add the diced potatoes, quartered mushrooms, and green lentils to the Instant Pot. Give everything a good stir to combine the ingredients, making sure to scrape the bottom of the pot.

Pour in the vegetable broth, and then add the thyme and rosemary to the mixture. Season with salt and pepper according to your taste preference.

Close the Instant Pot lid and set the pressure release valve to the "Sealing" position.

Switch the Instant Pot to "Manual" mode, and set the cooking time to 10 minutes on high pressure.

Once the cooking time is up, carefully perform a quick release of the pressure by turning the pressure release valve to the "Venting" position.

When the pressure is fully released, open the Instant Pot lid, and give the stew a final stir to ensure all the flavors are well combined.

Serve the delicious vegan Irish stew hot, garnished with fresh herbs if desired. Enjoy this hearty and comforting dish!

Now you can enjoy a flavorful and nourishing vegan Irish stew made effortlessly in your Instant Pot!