Vegan Dublin Coddle
March 10, 2023
St. Patrick’s day is around the corner, my friends! That means I’ll be putting on some Celtic music, grabbing some Jameson, celebrating the holiday with my family at our favorite local event, and making some tasty vegan Irish food! Today I’m sharing a recipe for a vegan Dublin coddle for you to add to your holiday menu.
Dublin coddle is a traditional Irish dish that has been enjoyed for generations. This hearty stew-like meal is made with simple ingredients like sausages, bacon, potatoes, and onions. It’s a warming and filling meal that is perfect for making this St. Patrick’s day! This vegan Dublin coddle features impossible sausage, onions, potatoes, parsley, and a no-chicken broth.
Dublin coddle originated in the 18th century when Irish housewives would gather whatever ingredients they had on hand and slow-cook them in a pot. It was a meal that could be left to cook while they went about their daily tasks. This made it a practical choice for busy households. This can be replicated by using a slow cooker for today’s modern kitchen. I made this vegan Dublin coddle in a large pot in my oven, making sure it simmered through the cooking time. That’s how the dish got its name, in fact, because of how the ingredients are cooked over a lower heat and “coddled,” resulting in a rich, slow-cooked flavor.
The potatoes really absorb the rich flavors of the broth, parsley, sausage, and onion. There isn’t as much liquid in this recipe as in a regular soup; it’s more about the tenderness and flavor of the ingredients.
Vegan Dublin Coddle
Ingredients
- 2 Tbsp vegan butter or oil
- 4 vegan sausages/brats chopped, I used Impossible brand
- liquid smoke
- 1 large sweet onion sliced
- 1/4 cup water
- 2 lb russet potatoes peeled and cubed
- 1 bunch parsley finely chopped
- 2.5 cups no-chicken broth
Instructions
- Preheat oven to 300 degrees F. In a large pot/dutch oven over medium heat, add oil and then chopped sausage. Saute until all sides are browned and then add in a few splashes of liquid smoke. Cook 1 minute more and then remove the sausage from the pot. Set aside the sausage but leave the oil in the pot.
- Now add the onion and water to the pot and saute until translucent, scraping up the browned bits of sausage as you stir. Add 1 Tbsp of parsley, and a pinch of salt and pepper. Now, no more stirring! We need to create layers.
- Add sausage bites to the top of the onion. Sprinkle on another Tbsp of parsley and salt and pepper. Top this sausage layer with the chopped potatoes. More parsley and salt and pepper on top of that!
- Now it's time to add the broth. We don't want to completely submerge all the potatoes, but just pour the 2 cups of broth into the pot and DO NOT STIR. Cover the pot and add to the oven for 2 hrs, checking halfway to see if more broth is needed.
- When the 2 hr is up, remove and serve with a large ladle. This is not meant to be a traditional soup so there will not be a lot of excess broth that goes into the bowls. Garnish each bowl with more fresh parsley and serve with toast!
Heather Sellers
Absolutely delicious and such a quick prep meal!!