50+ Delicious St. Patrick’s Day Plant-Based Recipes for Festive Feast

St. Patrick’s Day is a time to celebrate all things Irish—festive parades, lively music, and of course, delicious food.

While traditional St. Patrick’s Day fare is often filled with meat and dairy, it’s entirely possible to enjoy a plant-based feast that’s just as rich in flavor and tradition.

Whether you’re vegan, vegetarian, or simply looking to incorporate more plant-based meals into your celebrations, this collection of 50+ St. Patrick’s Day plant-based recipes is sure to inspire you.

From savory mains like vegan shepherd’s pie and hearty potato leek soup to indulgent desserts like mint chocolate chip cookies and Irish cream liqueur, these recipes prove that you can enjoy a festive, flavorful holiday meal without sacrificing taste or creativity.

No matter what you’re craving, these plant-based recipes offer a diverse range of options to make your St. Patrick’s Day celebrations both delicious and environmentally conscious.

50+ Delicious St. Patrick’s Day Plant-Based Recipes for Festive Feast

This St. Patrick’s Day, you don’t have to choose between celebration and sustainability.

With over 50 plant-based recipes to choose from, you can enjoy a festive and indulgent holiday meal that’s full of flavor and good for the planet.

From savory soups and casseroles to sweet treats and drinks, these recipes show that going plant-based can be both festive and fun.

So, whether you’re hosting a big celebration or enjoying a quiet meal at home, these recipes will ensure your St. Patrick’s Day is filled with delicious, green-inspired dishes that everyone can enjoy.

Get ready to make this holiday one to remember with a plant-based twist on classic favorites!

Vegan Irish Soda Bread

This plant-based Irish soda bread is a perfect blend of hearty, soft, and slightly tangy flavors. With no dairy or eggs, it’s an easy-to-make treat for St. Patrick’s Day that still holds onto the traditional charm. The bread’s rich, rustic texture makes it perfect for pairing with soups, stews, or a generous slathering of plant-based butter.

Ingredients:

• 3 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 ½ cups unsweetened plant-based milk (like almond or soy)
• 1 tablespoon apple cider vinegar

Method:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, salt, and sugar.
3. In a separate bowl, combine the plant-based milk and apple cider vinegar, stirring to create a buttermilk effect.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be sticky.
5. Transfer the dough onto a floured surface and gently shape it into a round loaf.
6. Place the dough onto the prepared baking sheet. Using a sharp knife, score an ‘X’ shape on top.
7. Bake for 30-35 minutes or until the top is golden brown, and the bread sounds hollow when tapped on the bottom.
8. Allow the bread to cool slightly before slicing and serving.

This vegan Irish soda bread is just as delicious as its traditional counterpart, and it’s incredibly simple to prepare. It pairs perfectly with a bowl of vegetable soup or a spread of your favorite plant-based butter. The slight tang from the vinegar and richness from the flour creates a well-rounded flavor that embodies St. Patrick’s Day.

Vegan Shepherd’s Pie

This hearty vegan shepherd’s pie is a comforting meal that will satisfy any St. Patrick’s Day cravings. Made with lentils, peas, and carrots in a savory gravy, topped with creamy mashed potatoes, this dish is not only plant-based but also rich in nutrients, perfect for a filling and delicious celebration.

Ingredients:

• 2 cups cooked green lentils
• 1 cup frozen peas
• 1 cup carrots, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 2 cups vegetable broth
• 4 medium potatoes, peeled and cubed
• ½ cup unsweetened plant-based milk
• 3 tablespoons olive oil
• Salt and pepper to taste

Method:

1. Begin by boiling the potatoes in salted water until tender, about 10-12 minutes. Drain and mash with plant-based milk and 1 tablespoon of olive oil. Set aside.
2. In a large pan, heat the remaining olive oil over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
3. Stir in the tomato paste, soy sauce, and vegetable broth, then add the lentils, peas, and carrots. Let the mixture simmer for 10-15 minutes, until the sauce thickens.
4. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
5. Pour the lentil mixture into the baking dish and spread the mashed potatoes evenly on top.
6. Use a fork to make decorative lines on top of the potatoes and bake for 20-25 minutes, or until the top is golden and slightly crispy.
7. Allow the shepherd’s pie to cool slightly before serving.

This vegan shepherd’s pie brings all the comfort of a traditional Irish dish but with a wholesome plant-based twist. The lentils and vegetables create a savory filling that pairs beautifully with the creamy mashed potatoes. Whether you’re celebrating St. Patrick’s Day or just craving a cozy meal, this dish is both nutritious and satisfying.

Vegan Shamrock Shake

A plant-based take on the classic Shamrock Shake, this creamy and refreshing drink is packed with minty goodness and a dash of green for a festive treat. The almond milk base and natural sweeteners make it a guilt-free indulgence, perfect for a St. Patrick’s Day celebration.

Ingredients:

• 2 cups unsweetened almond milk (or any plant-based milk)
• 1 cup frozen banana
• 1/2 cup frozen cauliflower (optional, for extra creaminess)
• 1 teaspoon peppermint extract
• 1 tablespoon maple syrup or agave
• A handful of spinach or kale (for a natural green color)
• Crushed ice (optional)

Method:

1. In a blender, combine the almond milk, frozen banana, cauliflower (if using), peppermint extract, maple syrup, and spinach or kale. Blend until smooth and creamy.
2. Add crushed ice for a thicker consistency if desired and blend again.
3. Pour into glasses and garnish with a sprig of mint or a sprinkle of green-colored coconut flakes for extra flair.

This vegan Shamrock Shake is a sweet, minty treat that captures the essence of the original without any dairy. The spinach provides a natural, vibrant green color, making it the perfect festive drink for St. Patrick’s Day. It’s smooth, refreshing, and the ideal way to cool down after a hearty meal. Plus, it’s packed with vitamins, making it a healthier indulgence.

Vegan Cabbage and Potato Stew

This hearty vegan cabbage and potato stew is a comforting and flavorful dish, perfect for St. Patrick’s Day. The tender cabbage and creamy potatoes, combined with a rich vegetable broth, create a warming meal that’s both nutritious and satisfying. The addition of garlic, herbs, and a touch of lemon elevates the flavors, making it a fantastic plant-based option.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 small head of cabbage, shredded
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Juice of half a lemon

Method:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, cooking for 3-4 minutes until softened.
2. Add the diced potatoes, cabbage, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil.
3. Lower the heat to a simmer and cook for 20-25 minutes, or until the potatoes are tender and the cabbage is soft.
4. Once the vegetables are cooked, stir in the lemon juice to brighten up the flavors.
5. Serve hot, garnished with fresh parsley if desired.

This vegan cabbage and potato stew is a simple yet delicious dish that captures the essence of Irish comfort food. The combination of creamy potatoes and tender cabbage, enhanced by the aromatic herbs, creates a perfectly balanced stew that’s both filling and nourishing. It’s an ideal option for a St. Patrick’s Day meal, offering warmth and flavor without the need for any dairy or meat.

Vegan Corned “Beef” and Cabbage

For a plant-based twist on the traditional St. Patrick’s Day corned beef and cabbage, this recipe uses tempeh as the main protein. Infused with a savory, tangy marinade, it mimics the flavor of corned beef while the cabbage and potatoes provide the classic side dishes. This vegan version is just as flavorful and satisfying as the original.

Ingredients:

• 1 block of tempeh, sliced thinly
• 4 cups cabbage, shredded
• 4 medium potatoes, cubed
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon mustard
• 1 teaspoon paprika
• ½ teaspoon ground black pepper
• 1 cup vegetable broth

Method:

1. In a small bowl, whisk together the soy sauce, apple cider vinegar, mustard, paprika, and black pepper. Pour the marinade over the tempeh slices and let it sit for at least 30 minutes, flipping occasionally to coat all sides.
2. Heat the olive oil in a large pan over medium heat. Add the onions and garlic and sauté for 3-4 minutes until softened.
3. Add the tempeh slices to the pan and cook for 5-7 minutes on each side, until they are golden brown and crispy.
4. While the tempeh is cooking, boil the cubed potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.
5. Once the tempeh is cooked, remove it from the pan and set aside. In the same pan, add the shredded cabbage and vegetable broth, cooking for 5-7 minutes until the cabbage is wilted.
6. Serve the tempeh alongside the cabbage and potatoes, garnished with fresh parsley.

This vegan corned “beef” and cabbage is an excellent St. Patrick’s Day dish that offers a plant-based alternative to the traditional meal. The tempeh’s savory, tangy flavor mimics corned beef, while the cabbage and potatoes provide the classic comfort elements. This hearty and flavorful meal is a wonderful way to enjoy the spirit of the holiday without sacrificing your plant-based lifestyle.

Vegan Mint Chocolate Chip Ice Cream

This creamy and decadent vegan mint chocolate chip ice cream is the perfect way to end your St. Patrick’s Day feast. Made with coconut milk and sweetened with natural maple syrup, it’s rich, refreshing, and has a burst of minty flavor, all topped off with chunks of vegan chocolate for a delightful crunch.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup maple syrup or agave
• 1 teaspoon peppermint extract
• 1 cup vegan chocolate chips
• A few drops of green food coloring (optional)

Method:

1. In a blender, combine the coconut milk, maple syrup, and peppermint extract. Blend until smooth.
2. If you’d like the ice cream to have a vibrant green color, add a few drops of green food coloring and blend again.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. (If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze, stirring every 30 minutes to break up ice crystals.)
4. Once the ice cream is churned, fold in the vegan chocolate chips.
5. Transfer the ice cream to a container and freeze for at least 2-3 hours to firm up.
6. Serve scoops of the mint chocolate chip ice cream topped with additional chocolate chips or a sprig of mint if desired.

This vegan mint chocolate chip ice cream is a refreshing and indulgent dessert that brings the sweet, minty flavors of St. Patrick’s Day to life. The creamy coconut milk base creates a rich texture, while the peppermint and chocolate combination makes every bite a delightful treat. It’s a fantastic way to finish off your St. Patrick’s Day meal while keeping things plant-based and delicious.

Vegan Potato Leek Soup

This creamy vegan potato leek soup is a comforting and velvety dish that is perfect for St. Patrick’s Day. The combination of earthy potatoes, fragrant leeks, and a hint of garlic creates a rich, savory flavor that’s both filling and wholesome. Served with crusty bread, this soup is a delightful and easy meal to enjoy with loved ones.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 2 leeks, cleaned and sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (such as oat or almond)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Method:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing for 3-4 minutes until softened.
2. Add the leeks and cook for an additional 5 minutes until they begin to soften.
3. Stir in the potatoes and vegetable broth. Bring the soup to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender.
4. Once the potatoes are cooked, use an immersion blender to blend the soup until smooth, or transfer the mixture to a blender and blend in batches.
5. Return the soup to the pot and stir in the plant-based milk. Season with salt and pepper to taste.
6. Heat the soup on low for a few more minutes, then serve hot, garnished with fresh parsley.

This vegan potato leek soup is the epitome of comfort food, with its creamy texture and flavorful base. The leeks add a delicate onion-like taste, while the potatoes bring heartiness to the soup. This recipe is simple to prepare, making it a perfect dish for St. Patrick’s Day or any time you’re craving a nourishing bowl of soup.

Vegan Green Bean Almondine

Vegan green bean almondine is a fresh and elegant side dish that’s perfect for a St. Patrick’s Day feast. The crisp green beans, lightly sautéed in plant-based butter and topped with toasted almonds, offer a satisfying crunch and a delicious balance of flavors. It’s a bright and festive way to enjoy your greens!

Ingredients:

• 1 pound fresh green beans, trimmed
• 1/4 cup sliced almonds
• 2 tablespoons plant-based butter or olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Bring a pot of water to a boil and blanch the green beans for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
2. In a large skillet, melt the plant-based butter or heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the green beans to the skillet and sauté for 5-7 minutes until heated through and slightly caramelized.
4. In a separate small pan, toast the almonds over medium heat for 2-3 minutes, stirring frequently to prevent burning.
5. Once the green beans are ready, toss them with the toasted almonds, lemon juice, salt, and pepper.
6. Serve the dish warm, garnished with fresh parsley.

This vegan green bean almondine is a light, flavorful side dish that makes for an excellent accompaniment to any St. Patrick’s Day meal. The combination of the buttery beans with the toasted almonds creates a satisfying contrast in texture, while the lemon juice adds a refreshing tang. It’s simple yet elegant and sure to impress your guests.

Vegan Stout Brownies

These rich and fudgy vegan stout brownies are a decadent treat to celebrate St. Patrick’s Day. Made with a dark stout beer and plant-based ingredients, these brownies have a deep, complex flavor, enhanced by the richness of cocoa and a hint of coffee. Perfect for satisfying your sweet tooth, they’re a must-try dessert for the holiday.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup stout beer (such as Guinness or a non-alcoholic version)
• 1 teaspoon vanilla extract
• 1/4 cup plant-based milk
• 1/2 cup vegan chocolate chips (optional)

Method:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, brown sugar, and granulated sugar.
3. In a separate bowl, combine the vegetable oil, stout beer, vanilla extract, and plant-based milk. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined. If using, fold in the vegan chocolate chips.
5. Pour the brownie batter into the prepared baking pan and spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool in the pan before slicing into squares.

These vegan stout brownies are the perfect sweet finish to your St. Patrick’s Day meal. The stout adds a unique depth of flavor that complements the rich cocoa, making these brownies both indulgent and full of complexity. They’re a fantastic treat for anyone who loves chocolate and beer, offering a perfect balance of sweetness and bitterness.

Vegan Irish Cream Liqueur

This homemade vegan Irish cream liqueur is a perfect festive drink for St. Patrick’s Day. Smooth and creamy, with hints of coffee, chocolate, and whiskey, this plant-based version uses coconut cream and a few simple ingredients to recreate the beloved traditional liqueur. Whether enjoyed on its own, in a cocktail, or poured over desserts, this drink adds a luxurious touch to any celebration.

Ingredients:

• 1 cup coconut cream (or full-fat coconut milk)
• 1/2 cup Irish whiskey (or a non-alcoholic substitute)
• 1/2 cup strong brewed coffee, cooled
• 1/4 cup maple syrup or agave
• 2 teaspoons vanilla extract
• 1 tablespoon cocoa powder
• Pinch of salt

Method:

1. In a blender, combine the coconut cream, Irish whiskey, coffee, maple syrup, vanilla extract, cocoa powder, and salt.
2. Blend on high until smooth and well combined, about 30 seconds.
3. Taste and adjust sweetness or flavor as desired, adding more maple syrup or vanilla if needed.
4. Pour the liqueur into a glass bottle or jar and refrigerate for at least 2-3 hours before serving.
5. Serve chilled over ice or in a cocktail of your choice.

This vegan Irish cream liqueur is a rich and indulgent drink that captures the classic flavors of the original, all while being completely plant-based. The coconut cream gives it the desired richness, while the coffee and cocoa add depth. Whether you’re enjoying it in a cozy glass or mixing it into cocktails, it’s a wonderful addition to your St. Patrick’s Day festivities.

Vegan Kale and Potato Gratin

This vegan kale and potato gratin is a delicious and hearty side dish that will complement any St. Patrick’s Day spread. Layers of creamy, dairy-free potatoes and kale are baked together in a savory, garlicky sauce, resulting in a rich, comforting dish that everyone will love. It’s an ideal way to incorporate leafy greens into a holiday meal.

Ingredients:

• 4 large potatoes, thinly sliced
• 3 cups kale, chopped and stems removed
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 cups unsweetened plant-based milk (such as almond or oat)
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon flour (for thickening)
• 1/2 cup breadcrumbs (optional, for topping)

Method:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the kale and cook for 5-7 minutes until wilted. Season with salt, pepper, and dried thyme.
4. In a saucepan, whisk together the plant-based milk, flour, and nutritional yeast. Heat over medium heat until it thickens, stirring frequently.
5. Arrange a layer of potato slices in the bottom of the baking dish. Top with a layer of the kale mixture, then pour some of the creamy sauce over the top. Repeat these layers until all ingredients are used, finishing with a layer of sauce.
6. Sprinkle breadcrumbs on top, if using, and cover the dish with foil.
7. Bake for 40-45 minutes, or until the potatoes are tender. Remove the foil and bake for an additional 10 minutes to brown the top.
8. Let the gratin rest for a few minutes before serving.

This vegan kale and potato gratin is the perfect balance of creamy, savory, and slightly earthy flavors. The layers of potatoes and kale are complemented by a rich, plant-based sauce, making it an ideal side dish for any festive meal. Whether paired with a main course or served as a standalone dish, this gratin is sure to be a hit on St. Patrick’s Day.

Vegan Mint-Chocolate Chip Cookies

These vegan mint-chocolate chip cookies are a delicious, plant-based twist on a classic treat, perfect for celebrating St. Patrick’s Day. With the refreshing taste of mint and the richness of chocolate, these cookies are soft, chewy, and full of flavor. They’re a great addition to your holiday dessert table and are sure to satisfy any sweet cravings.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon peppermint extract
• 1/4 cup dairy-free chocolate chips
• A few drops of green food coloring (optional)
• 1 tablespoon plant-based milk (if needed for consistency)

Method:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, mix the melted coconut oil, brown sugar, maple syrup, and peppermint extract. Add a few drops of green food coloring if you want the cookies to have a festive color.
4. Gradually add the dry ingredients to the wet mixture and stir until a dough forms. If the dough is too thick, add a tablespoon of plant-based milk to reach the right consistency.
5. Fold in the dairy-free chocolate chips.
6. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with your fingers and bake for 8-10 minutes, or until the edges are golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

These vegan mint-chocolate chip cookies are a fun and festive treat for St. Patrick’s Day. The combination of mint and chocolate is always a crowd-pleaser, and these cookies deliver a perfect balance of soft, chewy texture and rich flavor. Whether you’re making them for a party or enjoying them as an after-dinner treat, these cookies are sure to be a favorite.

Vegan Shepherd’s Pie

This vegan shepherd’s pie is a hearty and comforting dish, perfect for St. Patrick’s Day. With layers of savory lentils and vegetables topped with creamy mashed potatoes, it’s a satisfying and flavorful plant-based version of the classic comfort food. The lentils provide protein, while the mashed potatoes offer a rich, creamy texture that will leave everyone asking for seconds.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 1 cup peas (fresh or frozen)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened plant-based milk (such as almond or oat)
• 2 tablespoons vegan butter
• Salt and pepper to taste

Method:

1. In a medium pot, cook the lentils in vegetable broth according to package instructions, about 20 minutes, until tender. Drain any excess liquid.
2. While the lentils are cooking, bring a pot of water to a boil and cook the potatoes until tender, about 15-20 minutes. Drain and mash with plant-based milk, vegan butter, salt, and pepper.
3. In a large skillet, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic, sautéing for 5-7 minutes until softened.
4. Stir in the cooked lentils, peas, thyme, and rosemary. Season with salt and pepper, then cook for another 5 minutes.
5. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
6. Spread the lentil and vegetable mixture in the bottom of the prepared dish, then top with the mashed potatoes, spreading them evenly with a spatula.
7. Bake for 25-30 minutes until the top is lightly golden. Serve hot.

This vegan shepherd’s pie is a satisfying and comforting meal that combines savory vegetables, protein-packed lentils, and creamy mashed potatoes in one dish. It’s perfect for sharing with friends and family on St. Patrick’s Day and makes a wonderful main course for any holiday meal. The blend of herbs and vegetables enhances the flavors, while the mashed potatoes bring a creamy and indulgent finish.

Vegan Colcannon

Colcannon is a traditional Irish dish made of mashed potatoes and cabbage, and this vegan version is just as delicious as the original. The creamy potatoes and tender cabbage are perfectly combined with plant-based butter, creating a comforting, hearty dish that’s perfect for a St. Patrick’s Day feast.

Ingredients:

• 4 large potatoes, peeled and chopped
• 3 cups green cabbage, shredded
• 1/2 cup plant-based milk (such as oat or almond)
• 2 tablespoons plant-based butter
• 1 small onion, diced
• Salt and pepper to taste
• Fresh chives for garnish

Method:

1. Bring a pot of water to a boil and cook the potatoes until tender, about 15-20 minutes. Drain and set aside.
2. In a large skillet, melt the plant-based butter over medium heat. Add the diced onion and sauté until softened, about 5-7 minutes.
3. Stir in the shredded cabbage and cook for an additional 5 minutes until it wilts and softens.
4. Mash the cooked potatoes with plant-based milk, salt, and pepper until smooth and creamy.
5. Combine the mashed potatoes and sautéed cabbage and onions, mixing until fully combined.
6. Serve hot, garnished with fresh chives.

This vegan colcannon is a simple yet flavorful dish that brings a classic Irish comfort food to your table. The creamy mashed potatoes combined with the savory cabbage and onions create a rich, satisfying dish that will pair wonderfully with other St. Patrick’s Day recipes. It’s a great side dish or standalone meal, perfect for those looking for a plant-based take on an Irish tradition.

Vegan Shamrock Shake

Celebrate St. Patrick’s Day with a festive and refreshing vegan shamrock shake! This plant-based version is just as creamy and minty as the traditional one, made with coconut milk and sweetened with maple syrup. Topped with a generous swirl of whipped coconut cream, this shake is a fun and delicious treat for any celebration.

Ingredients:

• 1 1/2 cups coconut milk (or any plant-based milk)
• 1/2 cup frozen banana slices
• 1/2 teaspoon peppermint extract
• 1-2 tablespoons maple syrup (to taste)
• A few drops of green food coloring (optional)
• Whipped coconut cream for topping (optional)
• Mint leaves for garnish (optional)

Method:

1. In a blender, combine the coconut milk, frozen banana, peppermint extract, maple syrup, and green food coloring (if using).
2. Blend until smooth and creamy, adjusting sweetness to taste by adding more maple syrup if necessary.
3. Pour the shake into glasses and top with a generous dollop of whipped coconut cream.
4. Garnish with fresh mint leaves for a festive touch.
5. Serve immediately and enjoy!

This vegan shamrock shake is a delicious and festive treat to enjoy on St. Patrick’s Day. The coconut milk gives the shake a rich, creamy texture, while the minty flavor and green color add to the fun. It’s a refreshing, plant-based alternative to the classic, perfect for anyone looking to indulge in a dairy-free holiday dessert.

Note: More recipes​ are coming soon!