50+ Delicious St. Patrick’s Day Vegan Recipes to Enjoy The Day

St. Patrick’s Day is a time for celebration, filled with vibrant green dishes, hearty meals, and festive treats.

Whether you’re Irish or just love the holiday spirit, this special day offers a chance to enjoy flavorful meals that capture the essence of Irish cuisine.

For those following a vegan lifestyle, or anyone simply looking to try something different this year, there are countless ways to create delicious, plant-based dishes that are just as satisfying.

From creamy Irish stews to decadent desserts, this collection of 50+ St. Patrick’s Day vegan recipes is sure to inspire your celebrations.

Whether you’re hosting a party, making a family dinner, or enjoying a quiet meal at home, these dishes are packed with flavor, color, and heartiness—perfect for a festive occasion.

50+ Delicious St. Patrick’s Day Vegan Recipes to Enjoy The Day

Embracing a plant-based lifestyle doesn’t mean missing out on the fun of St. Patrick’s Day.

With these 50+ vegan recipes, you can enjoy all the delicious flavors of the holiday in a cruelty-free and environmentally conscious way.

From savory stews and mains to festive desserts and treats, there’s something for everyone at your table.

These recipes allow you to enjoy the spirit of the holiday while nourishing your body with wholesome, plant-based ingredients.

Whether you’re celebrating with family, friends, or enjoying a solo feast, these vegan recipes will make your St. Patrick’s Day unforgettable.

Vegan Shamrock Shake

This refreshing and creamy vegan version of the classic Shamrock Shake brings together a smooth minty flavor with coconut milk, perfect for St. Patrick’s Day. The recipe is simple, plant-based, and a crowd-pleaser for both vegans and non-vegans alike.

Ingredients:

• 1 cup coconut milk (or any plant-based milk)
• 1 frozen banana
• 1/4 cup fresh spinach leaves (for the green color)
• 1/4 teaspoon peppermint extract
• 1-2 tablespoons maple syrup (or preferred sweetener)
• Vegan whipped cream (optional, for topping)
• Green sprinkles (optional, for garnish)

Instructions:

1. In a blender, combine the coconut milk, frozen banana, spinach, peppermint extract, and maple syrup.
2. Blend on high speed until smooth and creamy.
3. Taste and adjust sweetness, adding more maple syrup if needed.
4. Pour into a glass and top with vegan whipped cream and green sprinkles.
5. Serve immediately and enjoy the festive, minty goodness!

This vegan Shamrock Shake offers a dairy-free alternative that doesn’t skimp on flavor or creaminess. The combination of banana and coconut milk creates a velvety texture, while the fresh spinach gives it that vibrant green color without altering the flavor. It’s a fun and indulgent treat for St. Patrick’s Day, perfect for anyone looking for a plant-based twist on a beloved classic.

Vegan Irish Stew

A hearty and warming Vegan Irish Stew made with root vegetables, lentils, and a rich, savory broth. This dish is perfect for a cozy St. Patrick’s Day meal, bringing all the comforting flavors of traditional Irish stew without any meat.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 3 large carrots, sliced
• 2 celery stalks, chopped
• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the potatoes, carrots, and celery to the pot, stirring to combine.
3. Stir in the lentils, vegetable broth, tomato paste, thyme, and rosemary. Bring to a boil.
4. Reduce the heat and simmer for 30-40 minutes, or until the lentils and vegetables are tender.
5. Season with salt and pepper to taste.
6. Ladle into bowls and garnish with fresh parsley.
7. Serve hot with crusty bread for a truly satisfying meal.

This vegan Irish Stew is a nutritious and filling meal that’s rich in flavors and textures. The lentils add a hearty protein punch, while the vegetables give it that comforting, earthy flavor. The combination of thyme and rosemary infuses the stew with a distinctly Irish aroma, making it the perfect dish for celebrating St. Patrick’s Day. It’s easy to make and offers a satisfying alternative to the traditional meat-based version.

Vegan Cabbage Rolls

These Vegan Cabbage Rolls are stuffed with a delicious mixture of rice, lentils, and vegetables, wrapped in tender cabbage leaves. A perfect dish for St. Patrick’s Day, these rolls are both hearty and healthy, packed with flavors and nutrients.

Ingredients:

• 8 large cabbage leaves, softened (blanched or microwaved)
• 1 cup cooked rice
• 1 cup cooked lentils
• 1 small onion, chopped
• 1 carrot, grated
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup tomato sauce
• 1 tablespoon olive oil (for cooking)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cooked rice, lentils, chopped onion, grated carrot, oregano, garlic powder, salt, and pepper.
3. Lay the softened cabbage leaves flat on a surface. Place a generous scoop of the filling mixture in the center of each leaf.
4. Carefully roll up the cabbage leaf, folding in the sides as you go to create a secure bundle.
5. Place the stuffed cabbage rolls in a baking dish.
6. Pour the tomato sauce over the rolls, ensuring they’re evenly covered.
7. Cover the dish with foil and bake for 30-40 minutes, until the rolls are tender and the flavors meld together.
8. Serve warm with extra tomato sauce if desired.

Vegan Cabbage Rolls are a wonderful dish that offers a satisfying combination of textures. The rice and lentils form a flavorful base, while the cabbage provides a delicate crunch. These rolls are baked in tomato sauce, which helps infuse them with a rich, tangy flavor. They make for a great main course on St. Patrick’s Day, and they’re an excellent choice for those looking for a filling, plant-based meal that still celebrates traditional Irish ingredients.

Vegan Potatoes and Leeks Soup

This comforting and creamy Vegan Potatoes and Leeks Soup is the perfect dish for a St. Patrick’s Day celebration. With simple ingredients like potatoes, leeks, and vegetable broth, this soup is hearty, flavorful, and satisfying, offering a great start to any festive meal.

Ingredients:

• 3 large potatoes, peeled and diced
• 2 large leeks, cleaned and sliced (white and light green parts only)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until softened.
2. Add the leeks and cook for another 5 minutes, stirring occasionally.
3. Stir in the diced potatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are soft.
4. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
5. Return the soup to the pot and stir in the almond milk. Season with salt and pepper to taste.
6. Simmer for another 5 minutes to heat through.
7. Serve warm, garnished with fresh parsley.

This Vegan Potatoes and Leeks Soup is an ideal comfort food for St. Patrick’s Day. The creaminess from the potatoes and almond milk gives the soup a velvety texture, while the leeks add a mild, sweet onion flavor. It’s a perfect dish to cozy up with, and its simple, wholesome ingredients make it both satisfying and nourishing.

Vegan Shepherd’s Pie

A vegan take on the traditional Irish Shepherd’s Pie, this dish features a savory lentil and vegetable filling topped with a creamy mashed potato crust. It’s hearty, flavorful, and the perfect comfort food for a St. Patrick’s Day dinner.

Ingredients:

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

Instructions:

1. Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash with plant-based milk, vegan butter, salt, and pepper. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and carrots and cook for about 5 minutes, until softened.
3. Stir in the cooked lentils, vegetable broth, tomato paste, thyme, and rosemary. Simmer for 10-15 minutes, allowing the mixture to thicken slightly.
4. Preheat your oven to 375°F (190°C). In a baking dish, spread the lentil mixture evenly on the bottom.
5. Spoon the mashed potatoes over the lentil mixture and spread it out into an even layer.
6. Bake for 20 minutes, or until the top is golden brown.
7. Let it cool for a few minutes before serving.

Vegan Shepherd’s Pie is a classic dish made plant-based, offering all the comforting flavors of the original without any meat. The lentils and vegetables provide a rich and savory filling, while the creamy mashed potatoes on top bring a delightful contrast in texture. This dish is not only perfect for St. Patrick’s Day but also makes for a great weeknight meal when you’re craving something hearty and satisfying.

Vegan Irish Brown Bread

This hearty and dense Vegan Irish Brown Bread is made with whole wheat flour, oats, and a touch of molasses. It’s perfect for St. Patrick’s Day celebrations and pairs beautifully with soups, stews, or as a snack with vegan butter.

Ingredients:

• 2 cups whole wheat flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon molasses
• 2 tablespoons olive oil
• 1 1/4 cups plant-based buttermilk (1 1/4 cups plant-based milk + 1 tablespoon vinegar or lemon juice)
• 1 tablespoon chia seeds (optional, for added texture)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the whole wheat flour, oats, baking soda, and salt.
3. In a separate bowl, whisk together the molasses, olive oil, and plant-based buttermilk.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If the dough is too dry, add a little more plant-based milk until it comes together into a shaggy dough.
5. Turn the dough out onto a floured surface and shape it into a round loaf. Place it onto the prepared baking sheet.
6. Use a sharp knife to score the top of the dough in an “X” shape.
7. Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.
8. Let the bread cool on a wire rack before slicing and serving.

This Vegan Irish Brown Bread is a great addition to your St. Patrick’s Day spread. The whole wheat flour and oats create a nutty and hearty flavor, while the molasses adds a hint of sweetness and depth. The bread is crusty on the outside but soft and slightly dense on the inside, making it perfect for pairing with your favorite plant-based soups and stews. It’s a simple yet flavorful bread that’s sure to become a staple for many occasions.

Vegan Irish Soda Bread

This Vegan Irish Soda Bread is a quick and easy version of the traditional Irish bread, made without yeast but with a deliciously hearty texture. It’s perfect for St. Patrick’s Day and pairs beautifully with soups or stews.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 1/2 cups plant-based buttermilk (1 1/2 cups plant-based milk + 1 tablespoon vinegar or lemon juice)
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the all-purpose flour, whole wheat flour, baking soda, salt, and sugar.
3. In a separate bowl, whisk together the plant-based buttermilk and olive oil.
4. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. The dough will be sticky.
5. Turn the dough out onto a lightly floured surface and gently shape it into a round loaf.
6. Place the dough onto the prepared baking sheet and score an “X” on the top with a sharp knife.
7. Bake for 35-40 minutes, or until the bread sounds hollow when tapped on the bottom.
8. Let the bread cool on a wire rack before slicing and serving.

This Vegan Irish Soda Bread is a perfect side for any St. Patrick’s Day meal. Its slightly dense and crumbly texture, combined with the subtle tang from the buttermilk, makes it an excellent addition to soups or stews. It’s simple to prepare and can be enjoyed fresh from the oven with a spread of vegan butter.

Vegan Colcannon

Vegan Colcannon is a classic Irish dish made with creamy mashed potatoes, cabbage, and green onions. It’s a traditional comfort food, and this version is plant-based, making it a perfect accompaniment for St. Patrick’s Day meals.

Ingredients:

• 4 large potatoes, peeled and chopped
• 1/2 small head of cabbage, shredded
• 1/2 cup plant-based milk
• 2 tablespoons vegan butter
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions:

1. Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and set aside.
2. In a separate pan, sauté the shredded cabbage over medium heat with a splash of water or vegetable broth until softened, about 5-7 minutes.
3. Mash the boiled potatoes with plant-based milk and vegan butter until smooth and creamy.
4. Stir in the sautéed cabbage and chopped green onions.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with extra green onions if desired.

Vegan Colcannon is a perfect dish to serve alongside any St. Patrick’s Day meal. The creamy mashed potatoes pair wonderfully with the earthy cabbage, and the green onions add a hint of freshness and sharpness. This comforting side dish is easy to make and will quickly become a favorite in your St. Patrick’s Day lineup.

Vegan Leprechaun Cupcakes

These Vegan Leprechaun Cupcakes are a fun and festive dessert for St. Patrick’s Day. With a light and fluffy texture, topped with a swirl of green frosting, these cupcakes are both delicious and visually appealing.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plant-based milk
• 1/4 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• Green food coloring (optional)

For the frosting:

• 1/2 cup vegan butter, softened
• 2 cups powdered sugar
• 2 tablespoons plant-based milk
• 1/2 teaspoon vanilla extract
• Green food coloring (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until combined. If you’d like, add a few drops of green food coloring to give the batter a festive touch.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely before frosting.

For the frosting, beat together the vegan butter, powdered sugar, plant-based milk, and vanilla extract until smooth. Add green food coloring for a vibrant, festive look. Frost the cooled cupcakes and serve.

These Vegan Leprechaun Cupcakes are a fun and sweet way to celebrate St. Patrick’s Day. The cupcakes themselves are light, fluffy, and perfectly sweet, while the green frosting adds a pop of color to match the holiday’s theme. These cupcakes make a great treat for a party or as a fun dessert after a festive meal.

Vegan Guiness Brownies

These rich, fudgy Vegan Guinness Brownies are made without dairy or eggs but still deliver the decadent chocolate flavor you crave. The addition of Guinness (or a non-alcoholic stout) gives them a subtle depth that pairs perfectly with the chocolate, making them an ideal dessert for St. Patrick’s Day.

Ingredients:

• 1 cup flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 1/2 cup Guinness beer (or non-alcoholic stout)
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/4 cup vegan chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, granulated sugar, and brown sugar.
3. In a separate bowl, mix the vegetable oil, Guinness, almond milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until smooth. Fold in the vegan chocolate chips if using.
5. Pour the brownie batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Allow the brownies to cool in the pan before slicing and serving.

These Vegan Guinness Brownies are the perfect treat for those who want a St. Patrick’s Day dessert that’s rich, decadent, and full of flavor. The stout adds a unique depth to the chocolate flavor, and the brownies themselves are wonderfully fudgy and moist. Whether you’re a fan of Guinness or simply love chocolate, these brownies will definitely satisfy your sweet tooth.

Vegan St. Patrick’s Day Pesto Pasta

This vibrant and fresh Vegan St. Patrick’s Day Pesto Pasta is made with a creamy basil and spinach pesto, giving it a beautiful green color perfect for the holiday. It’s a quick, flavorful, and healthy dish that everyone will enjoy.

Ingredients:

• 1 lb pasta (any type you prefer)
• 2 cups fresh basil leaves
• 1 cup fresh spinach leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Vegan Parmesan cheese (optional, for topping)

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. In a food processor, combine the basil, spinach, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice. Blend until smooth, adding more olive oil if needed to reach a creamy consistency.
3. Season the pesto with salt and pepper to taste.
4. Toss the cooked pasta with the pesto until well coated.
5. Serve the pasta warm, topped with vegan Parmesan cheese if desired.

This Vegan St. Patrick’s Day Pesto Pasta is fresh, flavorful, and packed with greens, making it the perfect dish to celebrate the holiday. The basil and spinach pesto brings a fresh, earthy flavor, while the nutritional yeast adds a cheesy, umami note. This pasta is light yet satisfying, and it’s a great option for anyone looking for a plant-based meal that’s full of flavor.

Vegan Irish Cream Chocolate Mousse

This Vegan Irish Cream Chocolate Mousse is a silky and rich dessert that captures the festive spirit of St. Patrick’s Day with a chocolatey twist. Made with coconut cream and vegan Irish cream liqueur, it’s a decadent dessert that’s both indulgent and dairy-free.

Ingredients:

• 1 can (14 oz) full-fat coconut milk (chilled overnight)
• 1/2 cup dairy-free chocolate chips
• 2 tablespoons vegan Irish cream liqueur (or non-alcoholic Irish cream)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Scoop the solidified coconut cream from the chilled can of coconut milk, discarding any liquid.
2. Melt the dairy-free chocolate chips in a heatproof bowl over a pot of simmering water, or in the microwave in 20-second intervals, stirring in between.
3. Once the chocolate is melted, whisk it into the coconut cream along with the powdered sugar, vegan Irish cream liqueur, and vanilla extract until smooth and fully incorporated.
4. Spoon the mousse into serving dishes and refrigerate for at least 2 hours to set.
5. Garnish with grated chocolate or a dollop of whipped coconut cream, if desired.

This Vegan Irish Cream Chocolate Mousse is a rich, velvety dessert that’s perfect for St. Patrick’s Day. The coconut cream gives it a luxurious texture, while the vegan Irish cream liqueur adds a distinct flavor that pairs wonderfully with the chocolate. It’s an indulgent treat that will impress your guests while staying entirely plant-based.

Vegan Irish Stew

This Vegan Irish Stew is a hearty and comforting dish filled with tender vegetables, hearty lentils, and a savory broth, making it a perfect addition to your St. Patrick’s Day spread. It’s packed with flavors and is both satisfying and nourishing, offering a plant-based twist on a classic favorite.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 large carrots, peeled and diced
• 2 celery stalks, diced
• 4 medium potatoes, peeled and cubed
• 1 1/2 cups green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon ground paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Add the carrots, celery, and potatoes, and cook for another 5 minutes, stirring occasionally.
3. Stir in the lentils, vegetable broth, thyme, rosemary, paprika, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and simmer for about 30-35 minutes, or until the lentils and vegetables are tender.
5. Taste and adjust seasoning as needed.
6. Serve warm, garnished with fresh parsley.

This Vegan Irish Stew is a perfect dish for St. Patrick’s Day, offering a comforting, plant-based option for those who want the flavor and heartiness of the traditional stew. The lentils add a great texture and protein boost, while the vegetables infuse the broth with rich flavors. It’s a simple yet satisfying dish that will warm you up on a chilly day.

Vegan Shamrock Shake

This Vegan Shamrock Shake is a refreshing and minty treat, perfect for celebrating St. Patrick’s Day. Made with plant-based ingredients, it’s creamy, cool, and has just the right balance of mint and sweetness. You’ll love the vibrant green color and delicious flavor, all without dairy!

Ingredients:

• 2 cups vanilla almond milk (or any plant-based milk)
• 2 cups dairy-free vanilla ice cream
• 1/2 teaspoon peppermint extract
• 1/4 cup spinach (for color and a nutrient boost)
• 1 tablespoon maple syrup (optional for extra sweetness)
• Vegan whipped cream (optional, for topping)
• Crushed vegan chocolate or sprinkles (optional, for garnish)

Instructions:

1. In a blender, combine the almond milk, dairy-free ice cream, peppermint extract, spinach, and maple syrup.
2. Blend until smooth and creamy. Adjust the sweetness by adding more maple syrup, if desired.
3. Pour the shake into glasses and top with vegan whipped cream and crushed vegan chocolate or sprinkles, if using.
4. Serve immediately and enjoy!

This Vegan Shamrock Shake is a fun and festive way to celebrate St. Patrick’s Day. The minty flavor is refreshing, and the spinach provides a natural green color without affecting the taste. This creamy shake is a great dairy-free alternative, and the whipped cream and sprinkles make it a delightful treat for anyone celebrating the holiday.

Vegan Cabbage Rolls

Vegan Cabbage Rolls are a delicious, hearty dish stuffed with rice, vegetables, and lentils, all wrapped up in tender cabbage leaves and simmered in a tomato-based sauce. They’re easy to make and are perfect for St. Patrick’s Day or any occasion when you want something filling and comforting.

Ingredients:

• 1 large head of cabbage
• 1 cup cooked rice (or quinoa)
• 1 cup cooked lentils
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1/2 cup diced tomatoes (canned or fresh)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups marinara sauce (or tomato sauce)

Instructions:

1. Bring a large pot of water to a boil. Cut the core out of the cabbage and carefully peel off the leaves, blanching them in the boiling water for about 2 minutes, until they are pliable. Set aside to cool.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the grated carrot, cooked rice, and lentils. Add the diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
4. Preheat your oven to 375°F (190°C).
5. Take a cabbage leaf and place about 2 tablespoons of the filling at the base of the leaf. Fold in the sides and roll it up tightly. Repeat with the remaining leaves and filling.
6. Place the cabbage rolls in a baking dish and pour the marinara sauce over the top, covering the rolls.
7. Cover with foil and bake for 30-35 minutes.
8. Serve hot, garnished with fresh herbs if desired.

Vegan Cabbage Rolls are a wonderful way to enjoy a traditional dish with a plant-based twist. The rice and lentil filling is hearty and satisfying, and the tomato sauce adds a tangy flavor that pairs perfectly with the cabbage. This dish is filling, nutritious, and perfect for St. Patrick’s Day gatherings.

Note: More recipes​ are coming soon!