30+ Easy and Delicious Saturday Vegan Irish Recipes to Savor Every Weekend

Saturdays are the perfect opportunity to slow down and indulge in a comforting meal, and what better way to celebrate the weekend than by exploring the rich and hearty flavors of Irish cuisine—all while sticking to a plant-based diet?

If you’ve been craving the warmth of a classic Irish stew, the sweetness of a traditional apple crumble, or the comfort of creamy mashed potatoes, you’re in for a treat.

30 vegan Irish recipes, we’ve put a deliciously modern, plant-based spin on beloved Irish classics. Whether you’re preparing a casual breakfast, a savory dinner, or a sweet dessert, there’s a recipe here to suit every taste.

So, grab your apron and get ready to explore the best vegan versions of Irish dishes for a perfect Saturday!

30+ Easy and Delicious Saturday Vegan Irish Recipes to Savor Every Weekend

With these 30+ vegan Irish recipes, you can bring the hearty, flavorful, and comforting tastes of Ireland to your Saturday meals—without compromising on your plant-based lifestyle.

Whether you’re preparing a cozy breakfast, a savory lunch, or a mouthwatering dessert, these recipes promise to offer both satisfaction and nostalgia, all while keeping things vegan-friendly.

From creamy vegan potato soup to indulgent Irish apple cake, there’s no limit to the delicious plant-based dishes you can create.

So, gather your ingredients, invite some friends, and let these recipes help you celebrate the weekend with a little taste of Ireland—vegan style!

Hearty Vegan Irish Stew

A comforting and traditional dish, this vegan Irish stew swaps meat for hearty vegetables and plant-based protein, delivering the same depth of flavor. Perfect for a cozy Saturday, it will fill your kitchen with warm, savory aromas.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 3 medium potatoes, peeled and cubed
• 2 cups vegetable broth
• 1 cup Guinness or any vegan stout (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups cooked lentils or a can of chickpeas, drained and rinsed
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until translucent.
2. Stir in the carrots, parsnips, and potatoes, cooking for 5-7 minutes until slightly softened.
3. Pour in the vegetable broth and stout, then add thyme and rosemary. Bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until vegetables are tender.
5. Add lentils or chickpeas, season with salt and pepper, and cook for another 5 minutes.
6. Garnish with fresh parsley before serving.

This stew brings warmth and nourishment, making it a perfect meal for family gatherings or relaxing solo evenings. The blend of vegetables and herbs evokes the heartiness of traditional Irish cuisine while being entirely plant-based and guilt-free.

Vegan Colcannon with Kale

A modern twist on a beloved Irish classic, vegan colcannon combines creamy mashed potatoes with kale for a dish that’s both comforting and packed with nutrients. Ideal for a Saturday meal, it pairs well with any main course or stands alone as a satisfying side.

Ingredients:

• 5 large potatoes, peeled and cubed
• 2 tablespoons vegan butter
• 1/4 cup unsweetened plant-based milk (almond, oat, or soy)
• 2 cups kale, finely chopped
• 3 green onions, sliced
• Salt and black pepper, to taste

Instructions:

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
2. In the same pot, melt the vegan butter over medium heat. Add the kale and cook for 3-4 minutes until wilted.
3. Mash the potatoes and mix in the kale, green onions, and plant-based milk until smooth and creamy.
4. Season with salt and pepper, adjusting to taste.

Colcannon is a humble yet flavorful dish that highlights the beauty of simple ingredients. It’s a great way to incorporate greens into your meal while honoring the essence of Irish tradition.

Irish Soda Bread with Cranberries

This vegan Irish soda bread is a delightful Saturday treat, combining a soft crumb with bursts of sweetness from dried cranberries. With no yeast required, it’s quick to prepare and perfect with tea or as a complement to savory dishes.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened plant-based milk (almond or soy)
• 1 tablespoon apple cider vinegar
• 1/4 cup dried cranberries

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix flour, baking soda, and salt.
3. In a separate cup, combine plant-based milk and apple cider vinegar to create a vegan buttermilk. Let sit for 5 minutes.
4. Gradually pour the buttermilk into the dry ingredients, stirring until a dough forms. Fold in the dried cranberries.
5. Shape the dough into a round loaf and place it on the prepared baking sheet.
6. Score an “X” on the top with a sharp knife and bake for 30-35 minutes until golden brown.

This bread is a balance of tradition and modern vegan adaptations, offering a tender texture and delightful taste. Serve it warm with a spread of vegan butter or alongside your favorite soup or stew for a true Irish experience.

Irish Shepherd’s Pie with Lentils

This vegan shepherd’s pie is a hearty and satisfying dish, featuring a savory lentil and vegetable filling topped with creamy mashed potatoes. It’s perfect for a lazy Saturday dinner, offering rich flavors and comforting textures that celebrate the essence of Irish cuisine.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 2 tablespoons vegan butter
• 1/4 cup unsweetened plant-based milk
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups cooked lentils
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• Salt and black pepper, to taste

Instructions:

1. Boil the potatoes in salted water until tender. Drain, mash with vegan butter and plant-based milk, and set aside.
2. Preheat the oven to 375°F (190°C).
3. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
4. Add carrots, peas, lentils, and thyme. Stir in vegetable broth and tomato paste. Cook for 5-7 minutes until the mixture thickens slightly. Season with salt and pepper.
5. Transfer the lentil mixture to a baking dish and spread the mashed potatoes on top. Smooth the surface with a fork.
6. Bake for 20 minutes, then broil for an additional 5 minutes to lightly brown the potatoes.

This shepherd’s pie is a crowd-pleaser, offering layers of rich, savory flavor. It’s a perfect way to bring everyone to the table and enjoy a plant-based twist on a classic Irish dish.

Vegan Irish Champ

A traditional Irish dish made vegan, champ is a simple yet flavorful mashed potato recipe with scallions. It’s perfect for pairing with mains or enjoying on its own as a light Saturday meal.

Ingredients:

• 5 large potatoes, peeled and cubed
• 1/4 cup unsweetened plant-based milk
• 3 tablespoons vegan butter
• 1/2 cup scallions, finely chopped
• Salt and black pepper, to taste

Instructions:

1. Boil potatoes in salted water until soft, about 15-20 minutes. Drain and mash.
2. Heat plant-based milk and 2 tablespoons of vegan butter in a small saucepan until warm. Stir in scallions.
3. Mix the warm milk mixture into the mashed potatoes until smooth. Season with salt and pepper.
4. Melt the remaining vegan butter on top before serving.

Irish champ’s simplicity is what makes it so delightful. The creamy texture and subtle onion flavor make it a staple comfort food that’s both nostalgic and satisfying.

Vegan Boxty (Irish Potato Pancakes)

Boxty, a traditional Irish potato pancake, gets a vegan makeover for a crispy and golden treat. These pancakes are perfect for brunch or as a savory snack to enjoy on a leisurely Saturday.

Ingredients:

• 2 cups grated potatoes (squeezed dry)
• 1 cup mashed potatoes
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup unsweetened plant-based milk
• Salt and pepper, to taste
• 2 tablespoons olive oil, for frying

Instructions:

1. In a large bowl, combine grated potatoes, mashed potatoes, flour, baking powder, salt, and pepper. Gradually add plant-based milk until a batter forms.
2. Heat olive oil in a skillet over medium heat. Drop spoonfuls of the batter and flatten into pancakes.
3. Cook for 3-4 minutes per side, or until golden brown.
4. Serve hot with vegan sour cream or applesauce.

These boxty pancakes are crispy on the outside and soft on the inside, offering the perfect combination of textures. They’re a versatile dish that works well as a standalone meal or as part of a larger spread.

Vegan Irish Apple Cake

This moist and spiced Irish apple cake is entirely vegan and ideal for a sweet Saturday indulgence. It’s a perfect dessert to pair with tea or enjoy as a treat at any time of the day.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup vegan butter, melted
• 3/4 cup unsweetened applesauce
• 2 medium apples, peeled and chopped
• 1/4 cup plant-based milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round baking pan.
2. In a large bowl, mix flour, sugar, baking powder, cinnamon, and nutmeg.
3. Stir in melted vegan butter, applesauce, and plant-based milk to form a thick batter. Fold in the chopped apples.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 35-40 minutes or until a toothpick comes out clean.

This apple cake is soft, spiced, and brimming with fruitiness. It’s an elegant yet simple dessert that captures the heart of Irish baking traditions while remaining completely plant-based.

Vegan Irish Potato Soup

A comforting and creamy potato soup, this vegan Irish potato soup is a satisfying dish, perfect for warming up on a chilly Saturday. The blend of potatoes, leeks, and herbs creates a deliciously creamy soup without the need for dairy, making it both light and hearty.

Ingredients:

• 3 large potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 large leek, sliced (white and light green parts only)
• 3 garlic cloves, minced
• 1 medium carrot, diced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add leeks and garlic, cooking until softened, about 5 minutes.
2. Add the diced potatoes and carrots to the pot and cook for another 3 minutes, stirring occasionally.
3. Pour in the vegetable broth and thyme, bringing the soup to a boil. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Using an immersion blender or a regular blender, purée the soup until smooth.
5. Stir in the plant-based milk, salt, and pepper. Heat for an additional 5 minutes before serving.
6. Garnish with fresh parsley and enjoy warm.

This creamy, vegan potato soup is rich in flavor and has a velvety texture, making it the perfect dish for a light meal or as a starter for your Saturday dinner. Its simplicity and wholesome ingredients capture the spirit of Irish comfort food.

Vegan Irish Guinness Pie

A hearty and savory pie with a rich Guinness-flavored filling, this vegan Irish Guinness pie is a perfect Saturday meal. Made with vegetables, mushrooms, and lentils, this pie offers a deep, satisfying taste without the need for any animal products.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 cup mushrooms, sliced
• 1 cup cooked lentils
• 1 cup Guinness (or other vegan stout)
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste
• 1 package puff pastry (vegan-friendly)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until softened, about 5 minutes.
3. Add carrots and mushrooms to the skillet and cook for another 5 minutes, stirring occasionally.
4. Stir in the cooked lentils, Guinness, vegetable broth, tomato paste, thyme, and rosemary. Bring the mixture to a simmer and cook for 10 minutes until the sauce thickens.
5. Season with salt and pepper, then remove from heat and let the filling cool.
6. Roll out the puff pastry on a floured surface. Line a pie dish with one sheet of pastry and pour in the filling. Cover with the second sheet of pastry and crimp the edges to seal.
7. Make a few slits in the top to allow steam to escape and bake for 30-35 minutes until golden brown.

This pie is a celebration of rich flavors, combining the boldness of Guinness with a satisfying blend of vegetables and lentils. Perfect for a special Saturday dinner or gathering with friends and family.

Vegan Irish Cabbage Rolls

These vegan cabbage rolls are stuffed with a flavorful mixture of rice, lentils, and vegetables, then baked in a rich tomato sauce. A comforting and hearty dish, they are perfect for a cozy Saturday meal.

Ingredients:

• 8 large cabbage leaves, blanched
• 1 cup cooked rice
• 1 cup cooked lentils
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 2 cups vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pan, sauté onion and garlic until softened, about 5 minutes. Add the cooked rice, lentils, diced tomatoes, tomato paste, thyme, and paprika. Season with salt and pepper, then cook for 5 minutes, stirring occasionally.
3. Lay the blanched cabbage leaves flat and spoon the rice mixture onto each leaf. Roll up the cabbage tightly, folding in the sides as you go.
4. Place the cabbage rolls seam-side down in a baking dish. Pour vegetable broth over the rolls.
5. Cover the dish with foil and bake for 25-30 minutes.

These cabbage rolls are a comforting and filling dish, packed with protein and flavor. The blend of rice and lentils makes them both nutritious and satisfying, while the tomato sauce adds a rich depth of taste.

Vegan Irish Fruit Pudding

This vegan Irish fruit pudding is a deliciously spiced dessert made with dried fruit and warm spices, perfect for a Saturday treat. It’s moist, flavorful, and can be enjoyed on its own or with a dollop of vegan cream.

Ingredients:

• 1 1/2 cups mixed dried fruit (raisins, sultanas, currants)
• 1/2 cup chopped dried apricots
• 1/2 cup unsweetened applesauce
• 1/2 cup orange juice
• 1/2 cup dark brown sugar
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, combine the dried fruit, applesauce, orange juice, dark brown sugar, and vegetable oil. Stir well to combine.
3. In a separate bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
4. Add the dry ingredients to the wet ingredients and stir until a thick batter forms.
5. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.

This Irish fruit pudding is a sweet, spiced treat that perfectly encapsulates the warmth and comfort of traditional Irish desserts. It’s an ideal dish to share on a Saturday afternoon with family or friends, offering a rich flavor and moist texture.

Vegan Irish Potato Gratin

This vegan Irish potato gratin is a creamy, comforting dish perfect for a Saturday gathering or a special meal. It combines layers of tender potatoes and a rich plant-based sauce, all baked to perfection. It’s a wonderful side dish or a stand-alone meal when served with a green salad.

Ingredients:

• 4 large potatoes, peeled and thinly sliced
• 1 cup unsweetened plant-based milk
• 1/2 cup vegan butter
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a saucepan, melt vegan butter over medium heat. Stir in flour, garlic powder, thyme, nutmeg, salt, and pepper, cooking for 1-2 minutes.
3. Gradually add plant-based milk, whisking continuously until the sauce thickens and is smooth. Stir in nutritional yeast, if using.
4. Layer the sliced potatoes in the prepared baking dish, pouring the sauce over each layer. Continue layering until all potatoes and sauce are used.
5. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
6. Garnish with fresh parsley before serving.

This gratin is a wonderful blend of creamy, rich flavors, with the potatoes perfectly tender and the sauce adding depth. It’s a delicious vegan version of a classic Irish dish, ideal for any occasion.

Vegan Irish Breakfast Beans

A hearty and satisfying dish, these vegan Irish breakfast beans are packed with flavor and make for a perfect Saturday morning breakfast or brunch. The beans are cooked in a rich tomato sauce and seasoned with Irish-inspired spices, offering a delicious alternative to traditional baked beans.

Ingredients:

• 2 cups cooked white beans (or a can of beans, drained and rinsed)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup diced tomatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 1/2 cup vegetable broth

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in tomato paste, diced tomatoes, smoked paprika, cumin, thyme, salt, and pepper. Cook for another 3-5 minutes until the sauce thickens.
3. Add the cooked beans and vegetable broth to the skillet. Stir well and bring to a simmer. Cook for an additional 10 minutes, allowing the beans to absorb the flavors.
4. Taste and adjust seasoning, adding more salt and pepper if necessary. Serve hot with toast, sautéed greens, or roasted vegetables.

These breakfast beans are full of rich, smoky flavors and a comforting texture. They are a perfect addition to a full Irish breakfast or can be enjoyed on their own for a satisfying meal.

Vegan Irish Apple Crumble

A sweet and comforting dessert, this vegan Irish apple crumble is the perfect treat for a Saturday afternoon. The combination of warm spiced apples topped with a crispy, buttery crumble creates a delightful balance of flavors and textures.

Ingredients:

• 5 large apples, peeled and sliced
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup brown sugar
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup vegan butter, chilled and cut into cubes
• 1/4 cup coconut sugar (or any other sugar)
• A pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, toss the apple slices with lemon juice, cinnamon, nutmeg, and brown sugar. Spread the mixture evenly in the prepared baking dish.
3. In another bowl, combine oats, flour, coconut sugar, and a pinch of salt. Add the chilled vegan butter and use your fingers or a pastry cutter to blend it until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the apples.
5. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown and crisp.
6. Serve warm with a scoop of vegan ice cream or whipped coconut cream.

This apple crumble is warm, sweet, and perfectly spiced, making it an irresistible dessert for any occasion. Its simplicity and comforting nature make it a quintessential Irish treat that can be enjoyed with family and friends.

Vegan Irish Oatmeal Porridge

A warm and wholesome breakfast, this vegan Irish oatmeal porridge is a simple yet nourishing dish. Perfect for a Saturday morning, it’s a filling and healthy way to start your day, topped with your favorite fruit and nuts.

Ingredients:

• 1 cup rolled oats
• 2 cups unsweetened plant-based milk (oat, almond, or soy)
• 1 tablespoon maple syrup (optional)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• A pinch of salt
• Fresh fruit (berries, banana slices, apple slices, etc.)
• Chopped nuts (almonds, walnuts, etc.), for topping

Instructions:

1. In a medium saucepan, combine the oats, plant-based milk, maple syrup, cinnamon, nutmeg, and a pinch of salt.
2. Bring to a simmer over medium heat, stirring occasionally. Once it starts to simmer, reduce the heat to low and cook for 5-7 minutes until the oats are soft and creamy.
3. Remove from heat and let it sit for 1-2 minutes to thicken.
4. Serve the porridge in bowls, topped with fresh fruit, chopped nuts, or a drizzle of maple syrup.

This Irish oatmeal porridge is a deliciously cozy breakfast, rich in nutrients and flavors. It’s a perfect, easy-to-make dish to enjoy on a relaxing Saturday morning, offering warmth and nourishment to start your day right.

Note: More recipes​ are coming soon!