Vegan Dublin Coddle

🛒 Ingredients

• 4–5 medium potatoes, peeled and cut into thick rounds
• 2 large onions, sliced into rings
• 300g vegan sausages, cut into chunks (or use firm tofu/tempeh marinated in smoked paprika)
• 150g smoked tempeh or smoked tofu, sliced (for that classic smoky bacon‑like flavor)
• 2 garlic cloves, minced
• 1 carrot, thickly sliced (optional, adds extra sweetness)
• 2 cups vegetable stock
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tbsp neutral cooking oil
• Fresh parsley, chopped, for garnish

👩‍🍳 Instructions

1. 1

   Prep the base: Heat oil in a large heavy‑bottomed pot or deep pan. Sauté the vegan sausages and smoked tempeh/tofu for 3–4 minutes until lightly golden. Remove and set aside.

2. 2

   Layer the vegetables: In the same pot, arrange half the sliced onions and potatoes at the bottom. Sprinkle with garlic, thyme, salt, and plenty of black pepper. Top with the cooked sausage and tempeh mixture, then layer the remaining onions and potatoes on top.

3. 3

   Make the broth: Whisk the vegetable stock with tomato paste, then pour evenly over the layered ingredients. Tuck the bay leaf in, bring to a gentle boil.

4. 4

   Simmer slowly: Reduce heat to the lowest setting, cover tightly, and simmer for 40–45 minutes. Do not stir frequently — just shake the pot gently occasionally so the layers stay intact and flavors blend. Cook until potatoes are completely tender and the liquid has reduced into a rich, savory sauce.

5. 5

   Serve: Discard the bay leaf. Ladle into bowls, sprinkle generously with fresh parsley. Enjoy hot with crusty vegan soda bread or on its own.