Are you looking for a delicious and animal-friendly way to celebrate St. Patrick’s Day? Look no further! This collection of 20 vegan Irish recipes has got you covered. From hearty stews and savory colcannon, to decadent cakes and sweet treats, we’ve gathered the best of Ireland’s cuisine with a plant-based twist.
Get ready to indulge in the Emerald Isle’s rich culinary heritage without compromising your values or dietary restrictions. Whether you’re a seasoned vegan or just looking for some St. Patrick’s Day inspiration, these recipes are sure to satisfy your cravings and bring a touch of Irish charm to your table.
Vegan Irish Stew with Seitan
Get cozy with this plant-based take on a classic Irish stew, featuring tender seitan and a medley of vegetables. This satisfying dish is perfect for a chilly evening or as a comforting meal any time of the year.
Ingredients:
– 1 package seitan (wheat gluten), cut into bite-sized pieces
– 2 medium potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the onion, garlic, carrots, and celery in a little water until tender.
2. Add the seitan, potatoes, vegetable broth, tomato paste, and thyme. Season with salt and pepper to taste.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the vegetables are tender and the flavors have melded together.
Cooking Time: 40-50 minutes
Creamy Vegan Colcannon
Elevate your traditional colcannon game with this creamy vegan version, perfect for a cozy dinner or as a delicious side dish.
Ingredients:
– 1 head of cabbage, cored and chopped
– 2 cups cooked mashed potatoes
– 1/4 cup vegan butter (such as Earth Balance), softened
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh chives or scallions for garnish (optional)
Instructions:
1. In a large pot, combine chopped cabbage and enough cold water to cover the leaves. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-12 minutes, or until tender.
2. Drain the cabbage and return it to the pot. Add the softened vegan butter, apple cider vinegar, Dijon mustard, salt, and pepper. Stir until the butter has melted and the mixture is creamy.
3. Add the mashed potatoes to the pot and stir until well combined with the cabbage mixture.
4. Serve hot, garnished with fresh chives or scallions if desired.
Cooking Time: 20-22 minutes
Guinness Vegan Chocolate Cake
This moist and flavorful cake combines the bold flavors of Guinness stout with the depth of dark chocolate, all wrapped up in a vegan-friendly package. Perfect for satisfying your sweet tooth or impressing your friends at your next gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup sugar
– 1/2 cup vegan butter, melted
– 2 large eggs, replaced by 2 flax eggs*
– 1 cup Guinness stout
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, combine sugar, melted vegan butter, flax eggs, Guinness stout, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Divide batter evenly between prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cooking Time: 30-35 minutes
Vegan Irish Soda Bread
This recipe is a plant-based twist on the classic Irish soda bread, featuring a deliciously moist and tender crumb infused with the subtle sweetness of caraway seeds. Perfect for snacking or serving alongside your favorite soups and stews.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 tablespoon sugar
– 1/2 cup vegan butter (such as Earth Balance), melted
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1 egg replacement (such as flaxseed or chia seeds)
– 1/4 cup caraway seeds
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and sugar.
3. Add the melted vegan butter, non-dairy milk, and egg replacement to the dry ingredients. Mix until a shaggy dough forms.
4. Fold in the caraway seeds.
5. Turn the dough out onto a floured surface and gently knead for 2-3 minutes, until smooth.
6. Shape into a round loaf and place on the prepared baking sheet.
7. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Traditional Vegan Boxty
Boxty is a classic Irish potato pancake dish that has been adapted into a delicious vegan version. This recipe uses simple ingredients and minimal cooking time to create crispy, flavorful pancakes that are perfect for any meal or snack.
Ingredients:
– 2 large potatoes, peeled and grated
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon vegan butter or oil
– 2 tablespoons nutritional yeast (optional)
Instructions:
1. In a large bowl, combine the grated potatoes, flour, salt, and pepper.
2. Add the vegan butter or oil and mix until the potatoes are well coated.
3. If using nutritional yeast, add it to the mixture and stir well.
4. Heat a non-stick skillet or griddle over medium heat.
5. Using a 1/4 cup measuring cup, scoop the potato mixture into the pan.
6. Flatten the mixture slightly with a spatula and cook for 3-4 minutes on each side, until crispy and golden brown.
7. Serve hot with your favorite toppings, such as vegan sour cream or chives.
Cooking Time: 10-12 minutes
Vegan Shepherd’s Pie with Lentils
A comforting, plant-based twist on a classic dish, this vegan shepherd’s pie is made with red lentils and topped with a creamy mashed potato crust. Perfect for a cozy night in!
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2-3 medium-sized potatoes, peeled and diced
– 1/4 cup non-dairy milk (such as soy or almond milk)
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté the onion, garlic, and peas and carrots in olive oil until tender.
3. Add lentils, broth, tomato paste, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
4. Meanwhile, boil diced potatoes until tender. Drain and mash with non-dairy milk and a pinch of salt.
5. In a 9×13-inch baking dish, spread the lentil mixture. Top with mashed potatoes and smooth out the surface.
6. Bake for 25-30 minutes or until the potato topping is golden brown.
Cooking Time: 55-60 minutes
Dublin Coddle Vegan Style
This vegan version of the classic Irish dish Dublin Coddle is a comforting and flavorful twist on the original. With a rich tomato-based sauce, tender vegetables, and plant-based protein, this coddle is perfect for a cozy night in.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, potatoes, peas)
– 1 can (400g) crushed tomatoes
– 1 teaspoon tomato paste
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cumin
– Salt and pepper to taste
– 150g cooked lentils or chickpeas
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the mixed vegetables, crushed tomatoes, tomato paste, thyme, smoked paprika, cumin, salt, and pepper. Stir well.
4. Bring to a simmer and let cook for 20-25 minutes or until the sauce has thickened slightly.
5. Stir in the cooked lentils or chickpeas. Serve hot.
Cooking Time: 25-30 minutes
Vegan Irish Coffee
Vegan Irish Coffee Recipe
Rich and creamy, this vegan Irish coffee recipe is a delightful twist on the classic cocktail.
Ingredients:
– 1 shot of strong brewed coffee
– 1 tablespoon unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/2 cup non-dairy whipped cream (such as soy or coconut-based)
– 1 tablespoon brown sugar, dissolved in 1 tablespoon hot water
– 1/4 teaspoon ground cinnamon
Instructions:
1. Brew a shot of strong coffee and pour it into a mug.
2. In a small bowl, whisk together the cocoa powder and vanilla extract until well combined.
3. Add the cocoa mixture to the coffee and stir until dissolved.
4. Top the coffee with non-dairy whipped cream and sprinkle with brown sugar.
5. Sprinkle ground cinnamon over the top of the whipped cream.
Cooking Time: 5 minutes
Spicy Vegan Bangers and Mash
Elevate your comfort food game with these spicy vegan sausages served with a creamy mashed potato accompaniment.
Ingredients:
– 4 vegan sausages (such as Field Roast or Upton’s Naturals)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 4-6 medium-sized potatoes, peeled and chopped into 1-inch pieces
– 1/4 cup vegan butter or margarine (such as Earth Balance)
– 1/2 cup plant-based milk (such as soy or almond)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook sausages over medium-high heat for 5-7 minutes on each side, or until browned and crispy.
3. Meanwhile, boil chopped potatoes in salted water until tender. Drain and mash with vegan butter and plant-based milk.
4. In the same skillet, add diced onion and minced garlic. Cook over medium heat until softened, about 5 minutes.
5. Add smoked paprika and ground cumin to the skillet, stirring to combine. Cook for an additional minute.
6. Serve sausages atop mashed potatoes with spicy onion topping.
Cooking Time: approximately 30-40 minutes
Vegan Champ (Mashed Potatoes with Spring Onions)
This comforting vegan side dish is a twist on the classic mashed potatoes, featuring sweet spring onions and a creamy plant-based sauce. It’s perfect for accompanying your favorite vegan main courses.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch pieces
– 2 medium spring onions (white and light green parts), thinly sliced
– 1/4 cup vegan butter or margarine, softened
– 1/2 cup plant-based milk (such as soy or oat milk)
– Salt and pepper to taste
– Optional: nutritional yeast for an extra cheesy flavor
Instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the potatoes and add the softened vegan butter, plant-based milk, salt, and pepper. Mash until smooth and creamy.
3. In a separate pan, sauté the spring onions in a little bit of oil over medium heat until caramelized and tender.
4. Fold the cooked spring onions into the mashed potatoes for added flavor and texture.
5. Taste and adjust the seasoning as needed.
Cooking Time: 20-25 minutes
Vegan Irish Apple Cake
Moist and flavorful, this vegan Irish apple cake is a perfect treat for St. Patrick’s Day or any day you need a little pick-me-up. Made with plant-based ingredients and a hint of spice, it’s sure to become a favorite.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup vegan butter (such as Earth Balance), softened
– 1/2 cup apple cider or juice
– 1/4 cup chopped fresh apples (such as Granny Smith)
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
– Chopped walnuts or pecans for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch round cake pan.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. Add vegan butter, apple cider or juice, chopped apples, cinnamon, nutmeg, and salt. Mix until just combined.
4. Pour batter into prepared pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Vegan Potato Farls
Get ready to experience the comforting warmth of Irish-inspired potato farls, now vegan-friendly! These tender and crispy little treats are perfect for a cozy breakfast or snack.
Ingredients:
– 2 large potatoes, peeled and grated
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 tablespoon olive oil
– 1/2 cup plant-based milk (such as soy or oat)
– 1 tablespoon vegan butter or margarine, melted
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine grated potatoes, flour, salt, and baking powder.
3. Add olive oil, plant-based milk, and melted vegan butter or margarine. Mix until a dough forms.
4. Divide the dough into 4-6 equal portions, depending on desired farl size.
5. Shape each portion into a cylinder and place on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Vegan Irish Brown Bread
A traditional Irish brown bread recipe gets a vegan twist! This moist and flavorful loaf is perfect for snacking, sandwich-making, or serving alongside your favorite soups.
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup maple syrup
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1 tablespoon apple cider vinegar
– 1/4 cup molasses
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, whisk together flours, oats, baking powder, and salt.
3. In a separate bowl, combine maple syrup, non-dairy milk, apple cider vinegar, and molasses. Whisk until well combined.
4. Add wet ingredients to dry ingredients and mix until a sticky dough forms.
5. Knead the dough for 10 minutes, then shape into a round loaf.
6. Place on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Vegan Irish Breakfast Fry
Start your day off right with a hearty vegan take on the classic Irish breakfast fry, featuring crispy tofu and vegetables, served with toast or hash browns.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 2 tablespoons vegan butter or oil
– 1 large onion, sliced
– 2 cloves garlic, minced
– 2 cups mixed bell peppers (any color), sliced
– 4-6 sautéed mushrooms (such as cremini or shiitake)
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 slices whole grain bread or hash browns for serving
Instructions:
1. In a large non-stick skillet, heat the vegan butter or oil over medium-high heat.
2. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes.
3. Remove the tofu from the skillet and set aside.
4. Add the sliced onion, minced garlic, bell peppers, and mushrooms to the skillet. Cook until the vegetables are tender, about 8-10 minutes.
5. Stir in smoked paprika and season with salt and pepper to taste.
6. Serve the vegetable mixture over toasted bread or hash browns, topped with the crispy tofu cubes.
Cooking Time: About 20-25 minutes
Vegan Carrageen Moss Pudding
A classic Irish dessert gets a plant-based twist with this creamy, vegan carrageen moss pudding recipe. Perfect for a special occasion or just a cozy night in.
Ingredients:
– 1 cup carrageen moss powder
– 2 cups non-dairy milk (such as soy or oat milk)
– 1/4 cup maple syrup
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, whisk together carrageen moss powder and non-dairy milk until smooth.
2. Add maple syrup, lemon juice, and salt. Whisk to combine.
3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil (about 10 minutes).
4. Remove from heat and stir in vanilla extract.
5. Pour into individual serving cups or a large baking dish. Refrigerate until chilled and set (at least 2 hours).
Cooking Time: 10 minutes
Vegan Irish Seafood Chowder (with Hearts of Palm)
A creamy and comforting vegan twist on the classic Irish seafood chowder, featuring tender hearts of palm as a substitute for traditional seafood.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14 oz) hearts of palm, drained and sliced
– 1 cup potato chunks
– 1/2 cup vegan cream or half-and-half
– 2 teaspoons dried parsley
– Salt and pepper to taste
– Fresh chives or scallions for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add broth, hearts of palm, potato, and parsley. Bring to a simmer.
3. Reduce heat to low; add vegan cream or half-and-half. Stir to combine.
4. Simmer for 10-12 minutes, or until potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chives or scallions if desired.
Cooking Time: 20-22 minutes
Vegan Irish Whiskey Cake
Warm up with a moist and indulgent cake infused with the rich flavors of whiskey, perfect for St. Patrick’s Day or any time you need a little comfort.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup vegan butter, melted
– 2 teaspoons baking powder
– 1 teaspoon whiskey extract (or 1-2 tablespoons Irish whiskey)
– 1/2 cup non-dairy milk
– 1 large egg replacement (such as flax or chia eggs)
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, oats, sugar, and baking powder.
3. In a large bowl, combine melted vegan butter, whiskey extract (or Irish whiskey), non-dairy milk, egg replacement, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack.
Cooking Time: 45-50 minutes
Vegan Dublin Lawyer (Lobster Dish with Mushrooms)
This vegan take on the classic Irish dish reimagines the rich flavors of lobster with earthy mushrooms and a creamy sauce. Perfect for a cozy dinner or special occasion, this recipe is sure to impress!
Ingredients:
– 1 cup mixed mushrooms (such as cremini, shiitake, and button)
– 2 tablespoons vegan butter or margarine
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup vegetable broth
– 1/2 cup non-dairy creamer (such as soy or coconut-based)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large skillet, melt the vegan butter over medium heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the mushrooms and cook until tender, about 5 minutes.
4. Sprinkle the flour over the mushrooms and cook for an additional 1-2 minutes.
5. Gradually add the vegetable broth and non-dairy creamer, whisking continuously.
6. Bring the mixture to a simmer and cook for 2-3 minutes or until thickened.
7. Season with thyme, salt, and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Vegan Irish Oatmeal Pancakes
Start your day with a warm, comforting bowl of fluffy pancakes infused with the subtle sweetness of Ireland’s iconic oatmeal.
Ingredients:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (almond or soy)
– 1 tablespoon apple cider vinegar
– 1/4 cup melted vegan butter (or coconut oil)
– 1 egg replacement (flaxseed or chia seeds)
Instructions:
1. In a large bowl, whisk together oats, flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together non-dairy milk, apple cider vinegar, and melted vegan butter.
3. Add the wet ingredients to the dry mixture and stir until just combined. Do not overmix.
4. Fold in egg replacement.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop 1/4 cup of batter onto the skillet and cook for 2-3 minutes, until bubbles appear on surface.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 5-7 minutes per batch (yield: 8-10 pancakes)
Vegan Irish Parsnip Soup
Warm up with a comforting bowl of creamy Vegan Irish Parsnip Soup, infused with the subtle sweetness of parsnips and the richness of potatoes. This recipe is perfect for a cozy evening in.
Ingredients:
– 2 large parsnips, peeled and chopped
– 1 large potato, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup plant-based milk (such as soy or almond)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the parsnips and potato; cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat, cover, and simmer for 20-25 minutes or until the vegetables are tender.
5. Blend the soup until smooth, then stir in plant-based milk.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to celebrate St. Patrick’s Day with a delicious twist! This article features 20 mouth-watering vegan Irish recipes that are sure to impress your friends and family. From hearty stews and savory breads to decadent cakes and indulgent desserts, these dishes showcase the best of Irish cuisine reimagined for a plant-based palate. Whether you’re a seasoned vegan or just looking for some tasty St. Patrick’s Day inspiration, this collection has something for everyone.
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