50+ Flavorful St. Patrick’s Day Meatless Recipes to Enjoy The Feast

St. Patrick’s Day is a time to celebrate Irish culture, enjoy hearty meals, and indulge in the flavors of the season.

Traditionally associated with meat-heavy dishes like corned beef and lamb, the holiday can still be just as delicious and festive when you opt for meatless alternatives.

Whether you’re a dedicated vegetarian, looking to enjoy a lighter meal, or simply want to try something different this year, there are countless meatless options that will keep your St. Patrick’s Day feast both flavorful and satisfying.

From vibrant vegetable stews to hearty vegan shepherd’s pies and decadent green-inspired desserts, there are endless ways to incorporate fresh, seasonal ingredients into your celebration.

The best part? These dishes are not only delicious but also nourishing, giving you a guilt-free way to enjoy the holiday’s indulgent spirit.

In this article, we’ll explore over 50 mouthwatering meatless recipes that are perfect for St. Patrick’s Day, ensuring your celebration is both festive and full of flavor.

50+ Flavorful St. Patrick’s Day Meatless Recipes to Enjoy The Feast

This St. Patrick’s Day, you don’t need to compromise on flavor or tradition by opting for meatless dishes.

With over 50 fantastic recipes to choose from, you can enjoy all the comforting, hearty meals typically associated with the holiday—without the meat.

From savory main courses like vegan shepherd’s pie to fresh salads, soups, and even green-inspired desserts, there’s something for everyone to savor.

As you celebrate the luck of the Irish, these meatless dishes will not only fill your plate with vibrant, wholesome ingredients but also keep you connected to the joyful spirit of St. Patrick’s Day.

Whether you’re hosting a gathering or enjoying a quiet meal at home, these recipes are guaranteed to add a flavorful touch to your festivities, bringing everyone together with every bite.

Irish Potato and Leek Soup

This creamy and comforting Irish Potato and Leek Soup is perfect for St. Patrick’s Day. With tender potatoes and mild leeks blended into a velvety soup, it offers a warm, nourishing dish without any meat. It’s simple, yet rich in flavor, making it an ideal centerpiece for a meatless celebration.

Ingredients:

• 3 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 cup heavy cream (or plant-based cream for vegan option)
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add the onions and leeks, and sauté for about 5 minutes until soft.
2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
3. Use an immersion blender to blend the soup until smooth and creamy, or transfer to a blender in batches.
4. Stir in the heavy cream, then season with salt and pepper.
5. Serve the soup hot, garnished with freshly chopped parsley.

The Irish Potato and Leek Soup is a perfect example of how simple ingredients can come together to create a deliciously satisfying dish. This soup delivers a rich, creamy texture, making it both hearty and indulgent while still being entirely meatless. The addition of fresh parsley adds a pop of color and flavor, elevating the dish to another level. Whether served as a starter or a main course, it will surely delight your guests this St. Patrick’s Day.

Vegan Shepherd’s Pie

This Vegan Shepherd’s Pie is a hearty and flavorful meatless alternative to the traditional Irish dish. A savory vegetable filling, topped with creamy mashed potatoes, makes for a comforting and satisfying meal that celebrates St. Patrick’s Day without the meat.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup corn kernels
• 1 ½ cups cooked lentils (or use canned lentils, drained)
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• 2 teaspoons soy sauce
• 4 large potatoes, peeled and boiled
• 2 tablespoons vegan butter
• ½ cup plant-based milk
• Salt and pepper to taste

Method:

1. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until fragrant, about 3 minutes.
2. Add the carrots, peas, and corn, and cook for another 5 minutes, stirring occasionally.
3. Stir in the cooked lentils, vegetable broth, tomato paste, and soy sauce. Let the mixture simmer for about 10 minutes, until the liquid has reduced and the vegetables are tender.
4. Meanwhile, mash the boiled potatoes with vegan butter, plant-based milk, salt, and pepper until smooth and creamy.
5. Preheat your oven to 375°F (190°C). Transfer the vegetable and lentil mixture to a baking dish. Spread the mashed potatoes evenly on top.
6. Bake for 20 minutes, or until the top is golden brown. Serve hot.

This Vegan Shepherd’s Pie is a comforting dish that delivers the classic flavors of the traditional recipe in a plant-based form. The lentils provide a meaty texture, while the mashed potatoes add richness to every bite. The combination of savory vegetables and a golden, crispy topping makes this dish a true crowd-pleaser. Perfect for a meatless St. Patrick’s Day celebration, it offers a filling and hearty alternative that everyone will love.

Irish Soda Bread (Vegan)

This Vegan Irish Soda Bread is a simple, rustic bread that’s perfect for St. Patrick’s Day. Made without dairy or eggs, it’s just as delicious as the traditional version, with a slightly crisp crust and a soft, tender interior. It’s easy to make and pairs beautifully with soups, stews, or as an accompaniment to a festive meal.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons vegan butter, chilled and cubed
• 1 ¼ cups non-dairy milk (such as almond or oat milk)
• 1 tablespoon apple cider vinegar

Method:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, and salt. Add the cubed vegan butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. In a separate small bowl, combine the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle and form buttermilk.
4. Pour the buttermilk into the flour mixture and stir until the dough begins to form. Do not overmix; it should be a little shaggy.
5. Turn the dough out onto a floured surface and gently knead it just a few times to bring it together into a round loaf.
6. Place the dough on the prepared baking sheet and use a sharp knife to score an “X” on the top. Bake for 30-35 minutes, or until the bread is golden and sounds hollow when tapped on the bottom.
7. Let the bread cool slightly before slicing.

This Vegan Irish Soda Bread is the perfect bread to serve on St. Patrick’s Day. It’s incredibly easy to make, with minimal ingredients, and still delivers a comforting, rustic flavor. The slightly tangy taste from the apple cider vinegar adds depth, while the tender crumb makes it perfect for pairing with soups or enjoying with a pat of vegan butter. Whether served as a side dish or enjoyed on its own, this bread will be a hit at your celebration.

Cabbage and Potato Gratin

This Cabbage and Potato Gratin is a hearty, comforting dish perfect for a meatless St. Patrick’s Day meal. Layers of creamy potatoes and cabbage are baked to perfection with a golden, cheesy crust, creating a rich and satisfying dish that’s both simple and indulgent.

Ingredients:

• 4 large potatoes, peeled and thinly sliced
• 1 small head of cabbage, shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 ½ cups plant-based milk
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 cup vegan cheese (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with a bit of olive oil.
2. Heat the olive oil in a large pan over medium heat. Add the onions and garlic and sauté for about 5 minutes until soft and fragrant.
3. Add the shredded cabbage to the pan and cook for an additional 5 minutes, stirring occasionally until the cabbage is tender.
4. In a saucepan, warm the plant-based milk over medium heat, then add the dried thyme, salt, and pepper. Stir to combine.
5. Layer the sliced potatoes in the bottom of the baking dish. Top with a layer of the cooked cabbage mixture, and then pour a bit of the milk mixture over the top. Repeat the layers until all ingredients are used.
6. Top the final layer with vegan cheese, if using, and bake for 45 minutes, or until the potatoes are tender and the top is golden and bubbly.
7. Garnish with freshly chopped parsley before serving.

This Cabbage and Potato Gratin is the perfect combination of comfort and flavor. The creamy potatoes, paired with the tender cabbage and seasoned milk sauce, create a satisfying and filling dish. The golden, cheesy top adds a delightful crunch and richness. This recipe is ideal for a St. Patrick’s Day meal, offering a meatless option that’s both hearty and flavorful. It’s a great choice for a festive side or a comforting main dish.

Spinach and Mushroom Irish Stew

This Spinach and Mushroom Irish Stew is a deliciously rich and savory alternative to the traditional meat-based version. With earthy mushrooms, hearty potatoes, and vibrant spinach, it brings the comforting flavors of Ireland to your table in a plant-based form.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 4 large potatoes, peeled and diced
• 2 cups vegetable broth
• 1 teaspoon dried rosemary
• 1 teaspoon thyme
• 4 cups fresh spinach
• Salt and pepper to taste

Method:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing for 3-4 minutes until softened.
2. Add the sliced mushrooms and cook for another 5 minutes, until the mushrooms release their moisture and begin to brown.
3. Stir in the diced potatoes, vegetable broth, rosemary, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
4. Once the potatoes are cooked, add the fresh spinach and stir until wilted. Season with salt and pepper to taste.
5. Serve the stew hot, garnished with a sprinkle of fresh herbs if desired.

This Spinach and Mushroom Irish Stew is a hearty and satisfying dish that showcases the earthy flavors of mushrooms and the richness of potatoes. The fresh spinach adds a bright, vibrant touch, balancing the stew’s deep flavors. It’s a perfect meatless option for St. Patrick’s Day that still delivers the warmth and comfort of a traditional Irish stew. This dish is simple to prepare but full of flavor, making it a fantastic addition to your holiday celebration.

Pea and Mint Soup

Pea and Mint Soup is a refreshing yet hearty dish that brings a burst of vibrant green to your St. Patrick’s Day table. The sweetness of peas combined with the cooling freshness of mint makes for a delightful combination that is light yet satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups frozen peas
• 4 cups vegetable broth
• 1 cup fresh mint leaves, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Vegan sour cream or yogurt for garnish (optional)

Method:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes, until softened.
2. Add the frozen peas and vegetable broth, then bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes until the peas are tender.
3. Remove the pot from heat, then add the chopped mint leaves and lemon juice. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
4. Return the soup to the pot and heat gently. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with a dollop of vegan sour cream or yogurt if desired.

This Pea and Mint Soup is a light yet flavorful dish that offers a refreshing twist on traditional soups. The peas provide a natural sweetness, while the mint adds a fresh, aromatic contrast. The soup is easy to prepare, making it an excellent choice for a quick yet satisfying St. Patrick’s Day meal. Whether served as an appetizer or a light main dish, this vibrant soup will bring a touch of freshness and brightness to your celebration.

Vegan Irish Breakfast Hash

This Vegan Irish Breakfast Hash is a flavorful and satisfying meal that captures the spirit of a traditional Irish breakfast without any meat. With crispy potatoes, sautéed vegetables, and a hint of smoky seasoning, it makes for a hearty and energizing dish, perfect for a St. Patrick’s Day brunch.

Ingredients:

• 4 large potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Boil the diced potatoes in salted water for about 5-7 minutes, until just tender. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onions and cook for 3-4 minutes until soft.
3. Add the bell pepper, zucchini, and garlic to the pan, cooking for an additional 5 minutes until the vegetables are tender.
4. Add the boiled potatoes to the skillet, along with the smoked paprika, thyme, salt, and pepper. Stir to combine and cook for about 10 minutes, allowing the potatoes to crisp up.
5. Serve the hash hot, garnished with freshly chopped parsley.

This Vegan Irish Breakfast Hash is the perfect St. Patrick’s Day breakfast or brunch dish. The crispy, golden potatoes, combined with the smoky paprika and tender vegetables, create a satisfying and savory meal. It’s filling, flavorful, and easy to make, ensuring that your St. Patrick’s Day festivities start on a delicious note. Plus, it’s versatile—feel free to add other veggies or top it with a vegan egg for extra richness!

Mushroom and Spinach Boxty

Boxty is a traditional Irish potato pancake, and this version is made meatless by incorporating spinach and mushrooms into the mix. It’s crispy on the outside, tender on the inside, and perfect as a St. Patrick’s Day side dish or light main course.

Ingredients:

• 2 large potatoes, peeled and grated
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• ¾ cup non-dairy milk (such as almond or oat milk)
• Olive oil for frying

Method:

1. In a large bowl, combine the grated potatoes, flour, baking powder, salt, and thyme.
2. In a skillet, heat olive oil over medium heat. Add the mushrooms and sauté until browned, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
3. Add the sautéed mushroom and spinach mixture to the dry ingredients, followed by the non-dairy milk. Stir to form a thick batter.
4. Heat a little olive oil in a non-stick skillet over medium-high heat. Scoop about ¼ cup of the batter into the pan and spread it into a pancake shape. Cook for 3-4 minutes on each side, until golden brown and crispy.
5. Serve the boxty hot with a dollop of vegan sour cream or your favorite sauce.

Mushroom and Spinach Boxty brings a hearty and savory twist to a beloved Irish dish. The crispy, golden pancakes paired with the earthy mushrooms and vibrant spinach create a perfect balance of flavors and textures. This dish can be served as a side or as a light main course, making it a versatile addition to your St. Patrick’s Day table. It’s easy to prepare and will surely be a crowd-pleaser for those looking for a meatless option.

Carrot and Parsnip Soup

This Carrot and Parsnip Soup is a simple yet flavorful dish, ideal for a meatless St. Patrick’s Day celebration. The natural sweetness of carrots and parsnips is complemented by savory herbs, creating a comforting, creamy soup that’s perfect for warming up during chilly spring days.

Ingredients:

• 4 large carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup plant-based cream (optional)
• Fresh chives for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened.
2. Add the carrots and parsnips to the pot, and cook for an additional 5 minutes, stirring occasionally.
3. Add the vegetable broth, thyme, cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth, or transfer to a regular blender in batches. For a creamier texture, stir in the plant-based cream.
5. Serve the soup hot, garnished with freshly chopped chives.

This Carrot and Parsnip Soup is a deliciously smooth and flavorful dish that highlights the natural sweetness of root vegetables. The cumin adds a warm, aromatic touch, while the creamy finish rounds out the flavor. This soup is a great option for a St. Patrick’s Day meal, offering a light yet satisfying dish that’s entirely plant-based. It’s easy to prepare, nourishing, and will be a hit with guests looking for a comforting, meatless option.

Irish Colcannon (Vegan)

Colcannon is a traditional Irish dish that combines mashed potatoes with cabbage and scallions. This vegan version swaps dairy for plant-based alternatives, making it a comforting and flavorful side dish that perfectly complements any St. Patrick’s Day feast.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 tablespoons olive oil or vegan butter
• 1 small head of cabbage, shredded
• 4 scallions, chopped
• ½ cup plant-based milk (such as almond or oat milk)
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Boil the diced potatoes in salted water for 10-15 minutes, or until tender. Drain and return them to the pot.
2. In a large skillet, heat the olive oil or vegan butter over medium heat. Add the cabbage and cook for 5-7 minutes until softened and slightly caramelized.
3. Add the chopped scallions to the cabbage and cook for another 2 minutes until they soften.
4. Mash the boiled potatoes with plant-based milk, salt, and pepper until smooth and creamy.
5. Stir in the cooked cabbage and scallions, then adjust the seasoning to taste.
6. Serve the colcannon hot, garnished with freshly chopped parsley.

Vegan Irish Colcannon is a wonderfully satisfying dish that combines the creamy texture of mashed potatoes with the freshness of cabbage and scallions. It’s a delicious and hearty side dish that complements any St. Patrick’s Day meal. The vegan butter or olive oil adds richness, while the scallions and cabbage provide a burst of flavor and color. This comforting dish will surely be a crowd favorite at your celebration.

Vegan Dublin Coddle

Vegan Dublin Coddle is a hearty and flavorful stew traditionally made with sausages and bacon. In this meatless version, plant-based sausages and mushrooms take the place of the meat, providing a savory depth of flavor perfect for a cozy St. Patrick’s Day meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 ½ cups mushrooms, sliced
• 2 cups vegetable broth
• 4 large potatoes, peeled and sliced
• 2 carrots, peeled and sliced
• 1 cup frozen peas
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• 4 plant-based sausages (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing for about 5 minutes until soft and fragrant.
2. Add the mushrooms to the pot and cook for another 5 minutes until browned.
3. Pour in the vegetable broth, then add the sliced potatoes, carrots, peas, thyme, and smoked paprika. Bring to a simmer, then cover and cook for 20-25 minutes, or until the vegetables are tender.
4. While the stew is simmering, cook the plant-based sausages according to the package instructions. Slice them into rounds and set aside.
5. Add the cooked sausages to the pot, stirring gently to combine. Season with salt and pepper to taste.
6. Serve the coddle hot, garnished with freshly chopped parsley.

Vegan Dublin Coddle is a comforting and filling stew that offers the perfect balance of savory flavors and hearty vegetables. The plant-based sausages add texture and depth, while the smoky paprika enhances the stew’s richness. This meatless version of the classic Irish dish is perfect for a cozy St. Patrick’s Day meal, offering all the comfort without the meat.

Irish Pea and Potato Salad

This Irish-inspired Pea and Potato Salad is a refreshing, light side dish that pairs perfectly with any St. Patrick’s Day meal. Featuring tender potatoes and sweet peas, it’s dressed in a tangy mustard vinaigrette that enhances the dish with bright flavors.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups frozen peas
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Method:

1. Boil the diced potatoes in salted water for 10-12 minutes, until tender. Drain and set aside to cool.
2. While the potatoes are cooling, blanch the frozen peas in boiling water for 1-2 minutes, then drain and rinse under cold water.
3. In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooled potatoes and peas. Pour the dressing over the mixture and toss gently to coat.
5. Garnish with freshly chopped dill or parsley before serving.

Irish Pea and Potato Salad is a light yet flavorful dish that’s ideal for a St. Patrick’s Day celebration. The tender potatoes and sweet peas are coated in a tangy dressing, offering a refreshing contrast to heavier dishes. It’s easy to prepare and serves as a perfect side dish to balance out the richness of the main course. With its bright, fresh flavors, this salad adds a delicious touch to any St. Patrick’s Day spread.

Vegan Shepherd’s Pie

A vegan twist on the classic Shepherd’s Pie, this dish uses lentils and vegetables as a hearty filling, topped with creamy mashed potatoes. It’s a satisfying and comforting meal, perfect for St. Patrick’s Day when you’re craving something hearty without the meat.

Ingredients:

• 4 large potatoes, peeled and chopped
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup mushrooms, chopped
• 1 cup cooked green lentils
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup frozen peas
• 1 tablespoon vegan butter
• ½ cup plant-based milk
• Salt and pepper to taste

Method:

1. Boil the peeled and chopped potatoes in salted water for 12-15 minutes, or until tender. Drain and mash with vegan butter, plant-based milk, salt, and pepper until smooth and creamy.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
3. Add the carrots and mushrooms, and cook for another 5-7 minutes until the vegetables are tender.
4. Stir in the cooked lentils, vegetable broth, tomato paste, thyme, rosemary, and peas. Simmer for 10 minutes until the mixture thickens and becomes stew-like.
5. Transfer the lentil mixture to a baking dish and spread the mashed potatoes on top. Use a spatula to smooth the potatoes evenly over the filling.
6. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the top is golden brown.
7. Serve hot, garnished with fresh parsley if desired.

This Vegan Shepherd’s Pie is a hearty, comforting dish that offers a perfect balance of textures. The rich lentil and vegetable filling is complemented by the creamy mashed potatoes on top, creating a satisfying and filling meal that’s ideal for a meatless St. Patrick’s Day feast. It’s simple to make, nutritious, and packed with flavor.

Vegan Irish Soda Bread

Irish Soda Bread is a traditional Irish treat, and this vegan version skips the dairy and eggs but keeps all the wonderful flavor and texture. This bread is slightly dense, with a hearty crumb and a hint of sweetness—perfect for enjoying with a bowl of soup or as a side dish for your St. Patrick’s Day meal.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 cup non-dairy buttermilk (1 cup plant-based milk mixed with 1 tablespoon apple cider vinegar)
• 2 tablespoons olive oil

Method:

1. Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, salt, and sugar.
3. In a separate bowl, mix the non-dairy buttermilk and olive oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be slightly sticky.
5. Turn the dough out onto a floured surface and gently knead it for about 2-3 minutes until it comes together.
6. Shape the dough into a round loaf and place it on the prepared baking sheet. Cut a shallow “X” on top with a sharp knife.
7. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Allow the bread to cool on a wire rack before slicing.

Vegan Irish Soda Bread is the perfect accompaniment to any St. Patrick’s Day meal. It’s quick and easy to prepare, with simple ingredients that create a deliciously crusty and slightly sweet bread. The texture is dense, making it ideal for serving with hearty stews or soups, but it’s also wonderful on its own with a little plant-based butter. This bread is a great addition to your St. Patrick’s Day celebration, offering a traditional flavor that everyone can enjoy.

Irish Vegetable Stew

This Irish Vegetable Stew is a vibrant and flavorful dish, featuring root vegetables, peas, and hearty herbs. It’s the perfect meatless alternative for St. Patrick’s Day, packed with flavor and warmth, making it a perfect dish for cozying up with.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 cup parsnips, peeled and diced
• 1 cup green peas
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Add the carrots, potatoes, and parsnips, cooking for another 5 minutes while stirring occasionally.
3. Pour in the vegetable broth, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, until the vegetables are tender.
4. Add the peas during the last 5 minutes of cooking. Adjust seasoning to taste.
5. Serve the stew hot, garnished with freshly chopped parsley.

This Irish Vegetable Stew is full of earthy, comforting flavors from the root vegetables, peas, and savory herbs. It’s a satisfying and healthy dish that’s perfect for St. Patrick’s Day. The vegetables cook to a perfect tenderness, creating a hearty and delicious stew that is perfect on its own or served with a slice of warm Irish soda bread. It’s a simple, nourishing option for anyone looking for a meatless, flavorful dish to enjoy on St. Patrick’s Day.

Note: More recipes​ are coming soon!