30+ Easy and Delicious Friday Vegan Irish Recipes for the Perfect Feast

Fridays are for winding down, relaxing, and, of course, indulging in delicious meals that bring joy and satisfaction to the end of your busy week.

If you’re looking to make your Friday dinners even more special, why not add an Irish twist to your plant-based cooking?

Irish cuisine is known for its hearty, comforting dishes, and luckily, many of these traditional recipes can easily be made vegan without sacrificing their delicious flavors.

Whether you’re a fan of creamy stews, crispy potatoes, or savory pies, there’s an Irish-inspired vegan dish for every taste.

We’ve curated over 30+ mouthwatering vegan Irish recipes that will elevate your Friday night meals.

These recipes combine the warmth of Irish cooking with the wholesome goodness of plant-based ingredients, ensuring you’ll have a satisfying meal to enjoy with family and friends.

So, grab your apron, get ready to embrace the flavors of Ireland, and make this Friday night a celebration of food and tradition—vegan-style!

30+ Easy and Delicious Friday Vegan Irish Recipes for the Perfect Feast

With over 30+ vegan Irish recipes at your fingertips, you’ll never run out of creative and delicious ways to enjoy an Irish-inspired Friday dinner.

From hearty stews to light, refreshing salads, these recipes offer a diverse range of flavors that are sure to satisfy your taste buds.

Vegan Irish dishes bring the rich traditions of Irish cuisine into a modern, plant-based context, making them perfect for any occasion—especially a well-deserved Friday night feast.

So, whether you’re celebrating with friends, family, or enjoying a quiet evening on your own, these 30+ recipes will give you plenty of options to choose from.

Each dish is packed with wholesome ingredients, comforting flavors, and a touch of Irish charm.

Irish Vegetable Stew with Barley

A hearty, comforting dish packed with earthy vegetables and tender barley, this vegan Irish stew is perfect for a Friday meal. It brings the rich, rustic flavors of Ireland to your table while staying wholesome and nourishing. The natural sweetness of root vegetables, the hearty texture of barley, and the fragrant broth make this dish a crowd-pleaser.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 parsnips, sliced
• 2 cups cubed potatoes
• 1 cup chopped celery
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 cup stout beer (optional, for depth of flavor)
• 1 tsp thyme
• 1 tsp rosemary
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until translucent.
2. Add carrots, parsnips, potatoes, and celery, cooking for 5 minutes until slightly softened.
3. Stir in the barley and mix well with the vegetables.
4. Pour in the vegetable broth and stout beer (if using). Add thyme, rosemary, salt, and pepper.
5. Bring to a boil, then reduce heat to a simmer. Cover and cook for 40–50 minutes, stirring occasionally, until the barley is tender.
6. Adjust seasoning to taste and garnish with fresh parsley before serving.

This stew is a meal in itself, offering a balance of textures and flavors. Serve with crusty bread for dipping into the savory broth, and you have a perfect Irish-inspired vegan dinner.

Colcannon with Kale and Vegan Butter

Colcannon is a classic Irish dish that combines creamy mashed potatoes with greens, traditionally cabbage or kale. This vegan version keeps all the creaminess and comfort, replacing dairy with vegan butter and plant-based milk. It’s a simple yet deeply satisfying dish, perfect for a cozy Friday dinner.

Ingredients:

• 6 medium potatoes, peeled and cubed
• 4 cups kale, chopped
• 1/2 cup unsweetened plant-based milk (e.g., oat or almond)
• 3 tbsp vegan butter
• 2 green onions, finely chopped
• Salt and black pepper to taste

Instructions:

1. Boil potatoes in salted water until tender, about 15–20 minutes. Drain and set aside.
2. In the same pot, heat 1 tbsp vegan butter over medium heat. Add kale and sauté until wilted, about 3 minutes.
3. Mash the potatoes with plant-based milk and 2 tbsp vegan butter until creamy.
4. Stir in the sautéed kale and green onions. Mix until well combined.
5. Season with salt and pepper to taste. Serve hot.

This creamy and flavorful colcannon pairs wonderfully with roasted vegetables or can be enjoyed as a standalone dish. Its simple preparation and earthy taste make it a Friday favorite.

Irish Soda Bread with Vegan Twist

Irish soda bread is a traditional quick bread made without yeast, relying on baking soda and buttermilk for leavening. This vegan version uses plant-based milk and vinegar to achieve the same tangy flavor and fluffy texture. It’s an ideal accompaniment to soups and stews or a delightful treat with a slather of vegan butter.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups unsweetened plant-based milk (e.g., soy or almond)
• 1 tbsp apple cider vinegar
• 2 tbsp raisins (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix plant-based milk and vinegar. Let sit for 5 minutes to create vegan “buttermilk.”
3. In a large mixing bowl, whisk together flours, baking soda, and salt. Stir in raisins if using.
4. Gradually add the buttermilk mixture to the dry ingredients, mixing gently until a sticky dough forms.
5. Turn the dough onto a floured surface and shape it into a round loaf. Place it on the prepared baking sheet.
6. Cut a cross into the top of the dough with a sharp knife.
7. Bake for 35–40 minutes until golden brown and a toothpick inserted in the center comes out clean.
8. Let cool on a wire rack before slicing.

This soda bread is crusty on the outside and soft on the inside, perfect for soaking up the flavors of stews or enjoying with a cup of tea. Its quick preparation and wholesome ingredients make it a versatile and beloved choice.

Vegan Irish Shepherd’s Pie

This vegan version of the beloved Irish shepherd’s pie is a comforting, filling dish that swaps the traditional meat for hearty lentils and vegetables. Topped with creamy mashed potatoes, it’s an irresistible combination of flavors and textures. Perfect for a Friday dinner, it’s a warming and wholesome meal that feels both traditional and modern.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup green lentils, cooked
• 1 cup frozen peas
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and black pepper to taste
• 4 cups mashed potatoes (vegan butter and plant-based milk optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened.
2. Add the carrots and cook for another 5 minutes.
3. Stir in the cooked lentils, peas, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Cook for 10–15 minutes, allowing the mixture to thicken and the flavors to meld together.
4. Preheat the oven to 375°F (190°C).
5. Transfer the lentil mixture to a baking dish and top with mashed potatoes. Use a spatula to spread the potatoes evenly, smoothing the top.
6. Bake for 20 minutes, or until the potatoes are golden brown on top.
7. Garnish with fresh parsley and serve warm.

This vegan shepherd’s pie is a comforting, savory meal that can be made ahead and is perfect for a filling family dinner. The rich, savory lentils provide a deep flavor, while the mashed potatoes offer a creamy, indulgent topping.

Vegan Cabbage and Potato Gratin

This creamy, dairy-free version of a traditional Irish gratin is made with layers of tender potatoes and cabbage, enveloped in a rich, vegan cheese sauce. It’s a flavorful, hearty dish perfect for a Friday meal, and it’s an ideal accompaniment to other Irish-inspired dishes.

Ingredients:

• 4 large potatoes, peeled and sliced
• 1/2 head of cabbage, shredded
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup unsweetened plant-based milk
• 1 tbsp nutritional yeast
• 1/4 cup vegan cheese (optional)
• 1 tbsp flour (for thickening)
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a pan, heat olive oil over medium heat. Sauté the onion and garlic until soft, about 5 minutes.
3. Add the cabbage to the pan and cook for another 5 minutes until wilted.
4. In a small saucepan, whisk together plant-based milk, nutritional yeast, vegan cheese (if using), and flour. Cook over low heat, whisking continuously, until the sauce thickens.
5. In the prepared baking dish, layer the sliced potatoes, cabbage mixture, and vegan cheese sauce. Repeat layers until all ingredients are used.
6. Cover with foil and bake for 30–40 minutes, until the potatoes are tender.
7. Remove the foil and bake for an additional 10 minutes to brown the top.
8. Garnish with fresh thyme and serve hot.

This vegan cabbage and potato gratin is a creamy, indulgent dish that’s full of flavor and texture. It can be enjoyed as a side dish or as a satisfying main, offering a comforting twist on Irish classics.

Vegan Black Bean and Potato Boxty

Boxty is a traditional Irish potato pancake, and this vegan version incorporates black beans for added protein and flavor. Crispy on the outside and soft on the inside, these pancakes are a perfect Friday night treat. They can be served as a savory breakfast, lunch, or dinner, and are easy to prepare.

Ingredients:

• 2 large potatoes, peeled and grated
• 1/2 cup cooked black beans, mashed
• 1/2 cup all-purpose flour
• 1/2 cup plant-based milk
• 1 tsp baking powder
• Salt and pepper to taste
• 2 tbsp olive oil for frying
• Fresh parsley for garnish

Instructions:

1. Grate the potatoes and place them in a clean kitchen towel. Squeeze out excess moisture.
2. In a mixing bowl, combine the grated potatoes, mashed black beans, flour, baking powder, and plant-based milk. Stir until a thick batter forms.
3. Heat olive oil in a large skillet over medium heat. Spoon about 1/4 cup of the batter into the skillet, flattening it slightly into a round pancake shape.
4. Fry for 3–4 minutes on each side until golden brown and crispy.
5. Repeat with the remaining batter.
6. Garnish with fresh parsley and serve with a side of vegan sour cream or avocado.

These boxty pancakes are crispy, savory, and packed with flavor. The addition of black beans makes them a hearty, satisfying dish, ideal for a light dinner or a fun Friday brunch.

Vegan Irish Cream Liqueur

Inspired by the classic Irish cream liqueur, this vegan version is rich, smooth, and made without dairy. Perfect for sipping on a cold evening, it has a subtle sweetness and a touch of whiskey flavor that makes it the perfect way to unwind after a long week.

Ingredients:

• 1 cup coconut milk (full-fat)
• 1/2 cup Irish whiskey (or any preferred whiskey)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cocoa powder
• 1/4 tsp instant coffee (optional)

Instructions:

1. In a blender, combine coconut milk, Irish whiskey, maple syrup, vanilla extract, cocoa powder, and instant coffee (if using).
2. Blend until smooth and well-combined.
3. Pour into a bottle or jar and refrigerate for at least 2 hours before serving.
4. Shake well before pouring into glasses, and enjoy chilled or over ice.

This vegan Irish cream liqueur is a delicious and creamy drink with a rich depth of flavor. It’s the perfect drink for celebrating a Friday evening, offering a comforting, festive feel that rivals the classic version.

Vegan Irish Mushroom and Guinness Pie

This hearty vegan pie is filled with a rich, savory mixture of mushrooms, onions, and the deep flavors of Guinness, all encased in a flaky, buttery pie crust. It’s a perfect dish for a Friday dinner, providing a satisfying, indulgent meal that combines the earthy goodness of mushrooms with the robust taste of Irish stout.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 cups mixed mushrooms, sliced
• 1 cup Guinness (or other stout beer)
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• 2 tbsp flour (for thickening)
• 1 sheet vegan puff pastry
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened.
3. Add the mushrooms and cook until they release their moisture and become tender, about 8–10 minutes.
4. Stir in the tomato paste, thyme, and rosemary, and cook for another minute.
5. Add the Guinness and vegetable broth, bringing the mixture to a simmer. Let it cook for 10–15 minutes until reduced.
6. Sprinkle the flour over the mixture and stir to combine, allowing the sauce to thicken.
7. Season with salt and pepper to taste.
8. Roll out the puff pastry and line a pie dish with it. Pour the mushroom mixture into the crust.
9. Cover with a second sheet of pastry, trimming the edges and crimping them to seal. Make a few slits on top to allow steam to escape.
10. Bake for 30–35 minutes, until golden and crispy.
11. Garnish with fresh parsley and serve hot.

This vegan mushroom and Guinness pie is deeply flavorful, rich, and comforting. The beer adds a malty depth to the filling, making it a perfect Friday treat that will leave you full and satisfied.

Vegan Irish Leek and Potato Soup

A traditional Irish soup that’s creamy, comforting, and full of flavor, this vegan version uses plant-based milk and no cream, making it lighter yet still just as hearty. The blend of leeks and potatoes creates a silky, satisfying base that’s perfect for warming up on a cold Friday evening.

Ingredients:

• 2 tbsp olive oil
• 2 leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (e.g., oat or almond)
• 1 tsp thyme
• 1 bay leaf
• Salt and black pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and garlic and sauté for 5–7 minutes until softened.
2. Add the diced potatoes, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 20–25 minutes until the potatoes are tender.
3. Remove the bay leaf, and use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
4. Stir in the plant-based milk and adjust the seasoning with salt and pepper.
5. Serve hot, garnished with fresh chives.

This vegan leek and potato soup is light but satisfying, offering a gentle warmth that’s perfect for a cozy Friday meal. The leeks add a mild onion flavor, while the potatoes create a creamy, comforting texture.

Vegan Irish Potato Fritters

These crispy vegan potato fritters are a delightful twist on traditional Irish cooking. With simple ingredients like mashed potatoes, flour, and herbs, they’re fried to perfection and served with a tangy dipping sauce. These fritters make a great starter or side dish for any Friday dinner.

Ingredients:

• 3 cups mashed potatoes (preferably leftover)
• 1/2 cup all-purpose flour
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• Vegan sour cream or a tangy dipping sauce for serving

Instructions:

1. In a bowl, combine the mashed potatoes, flour, parsley, salt, and pepper. Mix until the dough is firm enough to form into small patties.
2. Heat olive oil in a large skillet over medium heat.
3. Shape the potato mixture into small patties and carefully place them in the skillet. Fry for 3–4 minutes on each side, or until golden brown and crispy.
4. Transfer the fritters to a paper towel-lined plate to drain excess oil.
5. Serve warm with vegan sour cream or your favorite dipping sauce.

These crispy vegan potato fritters are an irresistible snack or appetizer that’s simple to make and full of flavor. The crispy exterior and creamy interior make them a delightful way to enjoy potatoes on a Friday evening.

Vegan Irish Apple Cake

This traditional Irish apple cake is sweet, spiced, and packed with fresh apples. It’s a perfect dessert to end a Friday meal, offering the comforting flavors of cinnamon and nutmeg, with a moist crumb that will melt in your mouth. Topped with a vegan custard or whipped cream, it’s a delicious way to wrap up the week.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup sugar
• 1/2 cup vegan butter, melted
• 1 cup unsweetened applesauce
• 1 tsp vanilla extract
• 3 medium apples, peeled and diced
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, combine flour, baking powder, cinnamon, nutmeg, and sugar.
3. In a separate bowl, whisk together melted vegan butter, applesauce, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until combined.
5. Fold in the diced apples and walnuts, if using.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool before slicing and serving.

This vegan Irish apple cake is a wonderful dessert, with the tart apples and warm spices making it perfect for a cozy end to your Friday. Serve with a dollop of vegan custard for the ultimate indulgence.

Vegan Irish Grilled Vegetable Skewers

These colorful vegan skewers are filled with a variety of fresh, grilled vegetables marinated in a flavorful, tangy sauce. A great addition to your Friday dinner, these skewers are light yet satisfying, offering the earthy flavors of Irish vegetables with a smoky, charred finish. They make a perfect side dish or main for a light and healthy meal.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into chunks
• 8–10 button mushrooms, whole
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh rosemary for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, garlic powder, oregano, salt, and pepper to create the marinade.
3. Thread the vegetables onto skewers, alternating between the bell peppers, zucchini, onion, mushrooms, and any other vegetables you wish to include.
4. Brush the vegetable skewers with the marinade, making sure to coat them evenly.
5. Grill the skewers for 8–10 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.
6. Garnish with fresh rosemary before serving.

These vegan grilled vegetable skewers are packed with smoky, charred flavor and are perfect for a Friday barbecue or casual dinner. They’re versatile and can be served as a side or the main event, making them a great addition to your Irish-inspired meal.

Vegan Irish Barley and Pea Salad

A fresh and vibrant salad that combines the earthy taste of barley with the sweetness of peas, this dish is perfect for a light yet filling Friday meal. The bright flavors of the vegetables and the tangy lemon dressing make it a refreshing side or main course to complement any Irish-themed meal.

Ingredients:

• 1 cup pearl barley
• 1 cup frozen peas, thawed
• 1 small cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Instructions:

1. Cook the barley according to package instructions. Once cooked, drain and rinse under cold water to cool it down.
2. In a large bowl, combine the cooled barley, peas, cucumber, red onion, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss to coat.
5. Chill the salad in the fridge for 30 minutes before serving.

This vegan barley and pea salad is a light yet satisfying dish that works perfectly as a side or a main on a Friday night. The barley adds a chewy texture, while the peas offer a sweet burst, and the lemon dressing ties everything together beautifully.

Vegan Irish Potato and Leek Pie

This comforting Irish potato and leek pie features a buttery, flaky vegan crust filled with a rich, creamy potato and leek filling. The simplicity of the ingredients makes this dish an incredibly satisfying Friday night dinner. It’s a great way to celebrate the humble potato in all its glory, with the leeks adding a mild, savory sweetness.

Ingredients:

• 1 package vegan puff pastry (or homemade if preferred)
• 3 medium potatoes, peeled and cubed
• 2 leeks, cleaned and sliced
• 2 tbsp vegan butter
• 1/2 cup unsweetened plant-based milk
• 1 tbsp flour (for thickening)
• Salt and black pepper to taste
• 1 tbsp fresh thyme, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and set aside.
3. In a skillet, melt the vegan butter over medium heat. Add the leeks and sauté until soft and slightly caramelized, about 7–10 minutes.
4. In a small saucepan, whisk together plant-based milk and flour to create a thickened sauce. Cook over low heat until the sauce thickens, then season with salt, pepper, and fresh thyme.
5. Mash the boiled potatoes and stir in the leeks and thickened sauce. Adjust seasoning to taste.
6. Roll out the puff pastry and line a pie dish with one sheet.
7. Spoon the potato and leek mixture into the pie crust, then cover with the second sheet of puff pastry. Seal the edges and cut a few slits in the top.
8. Bake for 30–35 minutes until golden brown and crispy.
9. Let cool for a few minutes before serving.

This vegan Irish potato and leek pie is a delicious, comforting meal that’s perfect for a cozy Friday dinner. The creamy potato filling and buttery pastry are irresistible, making this pie a perfect choice for any occasion.

Vegan Irish Lemon and Elderflower Curd Tart

This refreshing and tangy vegan tart is filled with a luscious lemon and elderflower curd. The delicate floral notes of elderflower paired with the bright citrusy flavor of lemon make for an elegant dessert that’s perfect for a Friday night treat. The shortcrust pastry provides a crisp, buttery base that complements the creamy curd perfectly.

Ingredients:

• 1 pre-made vegan shortcrust pastry shell (or homemade)
• 1 cup fresh lemon juice
• 1/2 cup maple syrup
• 1/4 cup coconut milk
• 1/4 cup elderflower syrup
• 1/4 tsp turmeric (for color)
• 1 tbsp cornstarch
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Bake the shortcrust pastry shell for 10-12 minutes until golden and crisp. Let it cool completely.
2. In a saucepan, combine lemon juice, maple syrup, coconut milk, elderflower syrup, turmeric, and cornstarch. Whisk until smooth.
3. Heat the mixture over medium heat, whisking constantly, until it thickens and reaches a custard-like consistency.
4. Remove from the heat and stir in vanilla extract. Let the curd cool to room temperature.
5. Pour the cooled lemon and elderflower curd into the baked tart shell. Smooth the top with a spatula.
6. Refrigerate for at least 2 hours to allow the tart to set.
7. Serve chilled, garnished with fresh mint or edible flowers if desired.

This vegan lemon and elderflower curd tart is a bright and zesty dessert that’s perfect for a Friday evening. The tangy lemon curd combined with the delicate elderflower flavor creates a sophisticated and refreshing treat that’s sure to impress.

Note: More recipes​ are coming soon!