4 Irish Fauxsages (see below) or about 12 ounces of other vegan sausage, sliced 1/2-inch thick
1 1/2 pounds baking potatoes (about 4 medium), cut into 1/2-inch slices
1 large onion, sliced
several baby carrots cut in half
1/2 savory cabbage sliced thinly
2 tablespoons parsley, minced
salt and pepper, to taste
1 1/2 cups vegetable broth or prepared bouillon
1/4 teaspoon liquid smoke flavoring
3/4 cup guinness

Brown the “sausages” in a non-stick skillet. In a large Dutch oven with a heavy lid, layer the ingredients in this order:
Half of the potatoes
Salt and pepper
Half of the onions
several baby carrots cut in half
1/2 savory cabbage sliced thinly
Half of the parsley
All of the Fauxsages
Remaining Potatoes
Salt and pepper
Remaining Onions
remaining carrots
remaining savory cabbag
Remaining Parsley

Mix the Liquid Smoke into the broth and pour it over all. Bring to a boil and then reduce heat to the lowest setting and cover tightly. Cook for about an hour, or until potatoes are very tender. Add the beer if you’re using it, and simmer for about 15 minutes more. Ladle into bowls and serve with Irish Soda Bread.

Note: This could easily be cooked in a slow cooker; for best results, double the recipe for large crockpots and cook on low for 6-8 hours.