Deliciously Green: Vegan St. Patrick’s Day Recipes

St. Patrick’s Day, a day for celebrating Irish heritage, is often associated with traditional dishes like corned beef and cabbage. But what about those who follow a vegan lifestyle? Fear not, for we’ve got you covered with these festive and delicious vegan St. Patrick’s Day recipes that will make your celebration truly memorable!

Shamrockin’ Starters: Vegan Irish Potato Soup

What better way to kick off your St. Patrick’s Day feast than with a comforting bowl of creamy Irish Potato Soup? This vegan version is packed with flavor and will warm you up from the inside out.

Vegan Irish Potato Soup in a bowl with green onions

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 pounds russet potatoes, peeled and cubed
• 1 cup plant-based milk
• 1/4 cup nutritional yeast
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives, chopped, for garnish

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute, until fragrant.
3. Pour in the vegetable broth and add the potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Using an immersion blender or carefully transferring to a regular blender, blend the soup until smooth.
5. Stir in the plant-based milk, nutritional yeast, thyme, salt, and pepper.
6. Heat through and serve warm, garnished with fresh chives.

Chopped vegetables and spices for vegan Irish potato soup

The Main Event: Hearty Vegan Shepherd’s Pie

This hearty Vegan Shepherd’s Pie is a show-stopping centerpiece for your St. Patrick’s Day table. It features a flavorful lentil and vegetable filling topped with a creamy mashed potato crust.

Vegan Shepherd's Pie in a baking dish

Ingredients:

• For the filling:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup green lentils, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
• For the mashed potatoes:
  • 2 pounds russet potatoes, peeled and cubed
  • 1/4 cup plant-based milk
  • 2 tablespoons vegan butter
  • Salt and pepper to taste

Instructions:

1. Prepare the filling: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Stir in the lentils, vegetable broth, tomato paste, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
3. Prepare the mashed potatoes: While the filling simmers, cook the potatoes in a large pot of boiling water until tender, about 15-20 minutes. Drain and return to the pot.
4. Mash the potatoes with the plant-based milk and vegan butter until smooth and creamy. Season with salt and pepper to taste.
5. Preheat your oven to 375°F (190°C).
6. Spread the lentil filling in an even layer in a greased 9×13 inch baking dish. Top with the mashed potatoes, spreading evenly.
7. Bake for 20-25 minutes, or until the potatoes are lightly golden brown and the filling is bubbly.
8. Let cool for a few minutes before serving.

A Sweet Finish: Vegan Irish Soda Bread

No St. Patrick’s Day meal is complete without a slice of Irish Soda Bread. This vegan version is just as delicious as the traditional recipe and is perfect for dipping in your vegan Irish potato soup.

Sliced Vegan Irish Soda Bread

Ingredients:

• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 3/4 cups plant-based milk
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
2. In a large bowl, whisk together the flour, baking soda, salt, and sugar.
3. In a separate bowl, whisk together the plant-based milk and apple cider vinegar. Let sit for a few minutes.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Do not overmix.
5. Turn the dough out onto a lightly floured surface and knead for a minute or two, just until it forms a smooth ball.
6. Shape the dough into a round loaf and place it on the prepared baking sheet.
7. Cut a deep “X” into the top of the loaf.
8. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Let cool on a wire rack before slicing and serving.

FAQs About Vegan St. Patrick’s Day Recipes:

Can I use different lentils in the Vegan Shepherd’s Pie?
Absolutely! Brown or green lentils work best for this recipe. Red lentils tend to break down more easily and may not hold their shape as well.

What can I substitute for apple cider vinegar in the Vegan Irish Soda Bread?
Lemon juice is a great substitute for apple cider vinegar in this recipe.

Can I freeze the Vegan Shepherd’s Pie?
Yes, you can freeze the assembled but unbaked pie for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding extra time as needed.

What are some other vegan Irish dishes I can make?
Besides these recipes, you can explore vegan versions of Colcannon (mashed potatoes with kale or cabbage), Champ (mashed potatoes with spring onions), or even a Guinness-infused chocolate cake!

These are just a few ideas to get you started. With a little creativity, you can enjoy a delicious and memorable vegan St. Patrick’s Day celebration!