50+ Traditional Sunday Vegan Irish Recipes for Every Occasion

When it comes to traditional Irish cooking, there’s nothing more comforting than a hearty meal on a Sunday.

The aromas of stews, pies, and warm baked goods fill the air, creating a sense of warmth and togetherness.

However, with the rise of plant-based diets, many people are looking for vegan alternatives to classic Irish recipes.

Whether you’re hosting a cozy family gathering or simply craving some comforting food, these 50+ Sunday Vegan Irish Recipes are sure to delight your taste buds while staying true to the rich flavors of Irish cuisine.

From vegan shepherd’s pies and hearty soups to sweet treats like apple cakes, there’s something for every vegan to enjoy.

In this blog article, we’ll dive into a wide variety of vegan Irish dishes, perfect for any Sunday dinner.

These recipes highlight the best of Irish flavors with a plant-based twist, making it easy to enjoy the classics without compromising on taste or sustainability.

So, grab your apron and let’s explore 50+ delicious vegan Irish recipes that will become your new Sunday favorites.

50+ Traditional Sunday Vegan Irish Recipes for Every Occasion

These 50+ Sunday Vegan Irish Recipes prove that you can enjoy all the heartiness and comfort of traditional Irish dishes while adhering to a plant-based lifestyle.

From savory pies and stews to mouthwatering baked goods, there’s no shortage of delicious vegan options to serve on a cozy Sunday.

Whether you’re cooking for yourself or hosting a large family dinner, these recipes will inspire you to embrace the rich, flavorful world of vegan Irish cuisine.

So, don’t be afraid to get creative with your Sunday meals—these plant-based twists on Irish classics are sure to be a hit with everyone around the table.

Vegan Irish Stew with Root Vegetables

This hearty Vegan Irish Stew is a comforting dish perfect for Sunday gatherings. Packed with tender root vegetables, savory broth, and warming herbs, it’s a vegan twist on a classic Irish favorite. This dish will delight vegans and non-vegans alike with its rich flavors and satisfying textures.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 large carrots, peeled and sliced
• 4 medium potatoes, peeled and cubed
• 2 parsnips, peeled and sliced
• 1 cup pearl barley or lentils
• 4 cups vegetable stock
• 1 cup stout beer (optional, vegan-friendly)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• Chopped parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant.
2. Add the carrots, potatoes, and parsnips, stirring for 5 minutes.
3. Stir in the pearl barley or lentils, tomato paste, thyme, rosemary, and bay leaves.
4. Pour in the vegetable stock and stout beer (if using). Bring to a boil, then reduce to a simmer. Cover and cook for 40–50 minutes, stirring occasionally.
5. Remove bay leaves, season with salt and pepper, and garnish with chopped parsley before serving.

This Vegan Irish Stew with Root Vegetables is the perfect dish to warm your heart and soul. It’s an excellent way to bring traditional Irish flavors to your Sunday table in a compassionate and healthy way. Pair it with crusty bread for an extra-special meal.

Irish Soda Bread with Vegan Buttermilk

Vegan Irish Soda Bread is a quick and easy bread that’s perfect for Sunday brunch. Made with simple ingredients, this bread is soft on the inside with a delightful crusty exterior. It pairs wonderfully with vegan butter or your favorite jam.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp sugar (optional)
• 1 ½ cups plant-based milk (soy or almond work best)
• 1 tbsp apple cider vinegar or lemon juice

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the plant-based milk and vinegar/lemon juice. Let it sit for 10 minutes to create vegan buttermilk.
3. In a large bowl, whisk together flour, baking soda, salt, and sugar (if using).
4. Gradually pour the buttermilk into the dry ingredients, mixing until a dough forms.
5. Turn the dough onto a floured surface and knead lightly. Shape into a round loaf and place on the prepared baking sheet.
6. Cut a deep “X” on the top of the dough and bake for 30–35 minutes, or until golden brown.
7. Cool slightly before slicing and serving.

This Vegan Irish Soda Bread is a must-have for any Sunday table. Its rustic charm and versatility make it a crowd-pleaser. Serve it alongside soups, stews, or as a stand-alone treat to enjoy a piece of Irish tradition with a vegan twist.

Vegan Colcannon with Kale and Leeks

Vegan Colcannon is a creamy, mashed potato dish combined with kale and leeks for an Irish-inspired side. This Sunday favorite brings earthy flavors and creamy textures to your table, making it a delicious addition to any meal.

Ingredients:

• 6 medium potatoes, peeled and cubed
• 3 tbsp vegan butter
• 1 cup plant-based milk (unsweetened)
• 2 cups kale, finely chopped
• 1 leek, finely sliced (white and light green parts only)
• Salt and pepper, to taste

Instructions:

1. Boil the potatoes in salted water for 15–20 minutes or until tender. Drain and set aside.
2. In a large pan, melt 1 tbsp vegan butter over medium heat. Sauté the leeks for 3–4 minutes until softened. Add the kale and cook until wilted.
3. Mash the potatoes with the remaining vegan butter and plant-based milk until smooth.
4. Fold in the kale and leeks. Season with salt and pepper.
5. Serve warm as a side dish or a hearty snack.

This Vegan Colcannon with Kale and Leeks is a delicious way to elevate mashed potatoes into a Sunday favorite. Its creamy and savory flavors are a perfect match for any Irish-inspired meal. Try it as a comforting side dish or a satisfying standalone plate.

Vegan Irish Shepherd’s Pie

This Vegan Irish Shepherd’s Pie is a comforting and hearty dish that combines savory lentils, vegetables, and a creamy mashed potato topping. Perfect for a Sunday dinner, this dish is rich in flavor and completely plant-based, making it an ideal choice for vegans and anyone looking to enjoy a delicious, cruelty-free version of a classic Irish meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 large carrot, peeled and diced
• 2 celery stalks, diced
• 1 cup green lentils, cooked
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 cups frozen peas
• 4 large potatoes, peeled and cubed
• 2 tbsp vegan butter
• ½ cup plant-based milk (unsweetened)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5–7 minutes until softened.
3. Add the cooked lentils, vegetable broth, tomato paste, soy sauce, thyme, and rosemary. Stir to combine, and cook for 10 minutes, allowing the flavors to meld together. Add the peas, season with salt and pepper, and set aside.
4. Meanwhile, boil the potatoes in salted water for 15–20 minutes, or until fork-tender. Drain and mash with vegan butter and plant-based milk.
5. Transfer the lentil mixture into a baking dish, spreading evenly. Top with the mashed potatoes, smoothing the surface with a spatula.
6. Bake for 20–25 minutes until the top is slightly golden. Let it cool for a few minutes before serving.

This Vegan Irish Shepherd’s Pie is a perfect dish to enjoy with family and friends on a Sunday. Its rich, savory filling and fluffy mashed potato topping create a meal that’s both comforting and satisfying. It’s an ideal option for those seeking a plant-based alternative to the traditional Irish shepherd’s pie, packed with nutritious ingredients and full of flavor.

Vegan Irish Apple Cake

Vegan Irish Apple Cake is a warm, spiced dessert that’s perfect for Sunday gatherings. With tender apples and a hint of cinnamon, this cake is deliciously moist and easy to make. It’s a vegan twist on an Irish classic, and it pairs wonderfully with a cup of tea or coffee for an afternoon treat.

Ingredients:

• 2 large apples, peeled and diced
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ½ cup coconut sugar or brown sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup plant-based milk (unsweetened)
• 1 tbsp apple cider vinegar
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a small bowl, toss the diced apples with a little flour to prevent them from sinking to the bottom of the cake. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In a separate bowl, combine the coconut sugar, vegetable oil, vanilla extract, plant-based milk, and apple cider vinegar. Mix well.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the apples.
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 in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

This Vegan Irish Apple Cake is a perfect way to end a Sunday meal with a sweet and spiced treat. Its light texture and flavorful apple chunks make it a crowd-pleaser, while the simplicity of the recipe ensures that it’s a no-fuss dessert. Whether served with a dollop of vegan whipped cream or on its own, this cake is sure to be a hit with anyone who tries it.

Vegan Irish Cabbage Rolls

Vegan Irish Cabbage Rolls are a delicious and nutritious meal that makes the most of seasonal vegetables. These rolls are filled with savory rice, lentils, and herbs, then baked in a rich tomato sauce. Perfect for a Sunday dinner, they are a comforting, plant-based take on an Irish classic.

Ingredients:

• 1 large head of cabbage
• 1 cup cooked brown rice
• 1 cup cooked green lentils
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 cup tomato sauce
• 1 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Remove the cabbage leaves carefully, keeping them intact. Blanch them in boiling water for 2–3 minutes, then drain and set aside to cool.
3. In a large pan, sauté the onion and garlic until soft, about 5 minutes. Add the cooked rice, lentils, thyme, smoked paprika, salt, and pepper. Stir to combine, then set aside.
4. In a small bowl, mix the tomato sauce, tomato paste, soy sauce, and a pinch of salt and pepper.
5. Place a cabbage leaf flat on a work surface, add a few spoonfuls of the rice and lentil mixture, and roll it up, folding in the sides as you go.
6. Arrange the cabbage rolls seam-side down in a baking dish. Pour the tomato sauce mixture over the rolls, covering them completely.
7. Cover with foil and bake for 25–30 minutes, until the rolls are heated through.
8. Garnish with fresh parsley before serving.

These Vegan Irish Cabbage Rolls are a perfect dish for any Sunday dinner. The tender cabbage wrapped around a flavorful filling of rice, lentils, and herbs offers a satisfying and healthy meal. Paired with a rich tomato sauce, they are both comforting and full of hearty flavors that make this dish an Irish-inspired vegan delight.

Vegan Irish Guinness Stew

This Vegan Irish Guinness Stew is a perfect dish for a cozy Sunday dinner. Made with hearty vegetables, savory herbs, and the bold flavor of Guinness (or a non-alcoholic beer), this rich stew is a satisfying, plant-based alternative to the traditional Irish version. It’s perfect for those who crave a comforting, savory meal that’s both filling and flavorful.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 3 celery stalks, chopped
• 4 large potatoes, peeled and cubed
• 1 cup mushrooms, sliced
• 2 cups vegetable broth
• 1 cup Guinness (or non-alcoholic stout)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté for about 5–7 minutes, until softened.
2. Stir in the potatoes and mushrooms, cooking for another 3–4 minutes.
3. Add the vegetable broth, Guinness, tomato paste, thyme, rosemary, and bay leaves. Stir well and bring the stew to a boil.
4. Once boiling, reduce the heat and simmer for 30–40 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste, remove the bay leaves, and serve garnished with chopped parsley.

This Vegan Irish Guinness Stew is a robust and hearty dish perfect for any Sunday gathering. The combination of earthy vegetables and the deep flavor from the Guinness gives this stew an incredible depth, while being fully vegan. It’s a warming, soul-satisfying meal that will make your Sunday dinner unforgettable.

Vegan Irish Potato Soup

This creamy Vegan Irish Potato Soup is a traditional Irish favorite with a plant-based twist. Velvety smooth, this comforting soup is made with simple ingredients such as potatoes, leeks, and fresh herbs, offering a delicious and warming meal that is perfect for colder weather. It’s quick to prepare and incredibly flavorful, making it an excellent option for a cozy Sunday lunch.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 leeks, cleaned and sliced (white and light green parts)
• 4 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (soy or oat work best)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Chopped fresh chives, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and leeks and cook for 5–7 minutes until softened.
2. Add the potatoes and vegetable broth to the pot, and bring to a boil.
3. Reduce the heat, cover, and simmer for 20–25 minutes, or until the potatoes are tender.
4. Remove the pot from the heat and discard the bay leaf. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer the soup in batches to a blender.)
5. Stir in the plant-based milk, thyme, salt, and pepper. Heat the soup on low until warmed through.
6. Serve the soup with a sprinkle of fresh chives.

This Vegan Irish Potato Soup is the perfect dish to cozy up with on a Sunday afternoon. Its creamy texture and simple, wholesome ingredients make it incredibly comforting and filling. This plant-based version of the classic Irish potato soup is sure to become a favorite, perfect for both a light lunch or as a starter to a more elaborate meal.

Vegan Irish Brown Bread

This Vegan Irish Brown Bread is a simple yet flavorful bread that’s hearty, nutty, and full of texture. Made with whole wheat flour and oats, this traditional Irish recipe is perfect for a Sunday breakfast or served alongside stews and soups. It’s easy to prepare, and the combination of ingredients gives it a wonderful depth of flavor.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp vegan butter (optional)
• 1 ½ cups plant-based milk (unsweetened)
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, oats, baking soda, and salt.
3. In a separate bowl, mix together the plant-based milk, apple cider vinegar, and maple syrup (if using).
4. Pour the wet ingredients into the dry ingredients, stirring until just combined. If using, fold in the vegan butter for added richness.
5. Pour the dough into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 35–40 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
7. Let the bread cool slightly before slicing and serving.

This Vegan Irish Brown Bread is a wonderful, hearty loaf that pairs well with soups, stews, or just a spread of vegan butter. Its nutty texture and wholesome ingredients make it an excellent addition to any Sunday meal. Plus, it’s quick to prepare and offers a true taste of traditional Irish baking with a vegan twist.

Vegan Irish Colcannon

Vegan Irish Colcannon is a classic Irish dish that combines creamy mashed potatoes with sautéed cabbage and scallions. This plant-based version keeps the hearty, comforting qualities of the traditional dish, while being fully vegan. It’s an ideal side dish for Sunday dinners or any meal that needs a delicious, filling accompaniment. With simple ingredients and easy preparation, this dish is both comforting and nutritious.

Ingredients:

• 4 large potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cups cabbage, shredded
• 2 green onions, chopped
• ½ cup unsweetened plant-based milk
• 2 tbsp vegan butter
• Salt and pepper, to taste

Instructions:

1. In a large pot, bring the potatoes to a boil in salted water. Cook for 15-20 minutes, or until fork-tender. Drain and set aside.
2. While the potatoes cook, heat olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes, until soft.
3. Add the cabbage and green onions to the pan, cooking for another 5-7 minutes until the cabbage is tender.
4. In a separate pot, mash the cooked potatoes with plant-based milk and vegan butter until smooth and creamy.
5. Stir the sautéed cabbage and onion mixture into the mashed potatoes, seasoning with salt and pepper to taste.
6. Serve the colcannon hot, garnished with extra green onions if desired.

This Vegan Irish Colcannon is a delightful, plant-based take on an Irish comfort food classic. The mashed potatoes combined with cabbage and green onions create a creamy, flavorful dish that pairs wonderfully with stews, vegan sausages, or other hearty entrees. It’s a delicious, satisfying side dish that is perfect for a Sunday dinner.

Vegan Irish Soda Bread

This Vegan Irish Soda Bread is a quick and easy bread that’s perfect for any Sunday meal. Made with simple ingredients like whole wheat flour, baking soda, and plant-based milk, this traditional Irish bread is crusty on the outside, soft and crumbly on the inside, and entirely vegan. It’s a great addition to soups, stews, or served with vegan butter and jam for a light meal or snack.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 ¼ cups plant-based milk (unsweetened)
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking sheet or line with parchment paper.
2. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking soda, and salt.
3. In a separate bowl, mix the plant-based milk, apple cider vinegar, and maple syrup (if using).
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be sticky.
5. Turn the dough out onto a lightly floured surface and knead gently for a minute to form a rough ball.
6. Place the dough onto the prepared baking sheet, shaping it into a round loaf. Use a sharp knife to score an “X” into the top of the loaf.
7. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Let the bread cool before slicing and serving.

This Vegan Irish Soda Bread is a quick and simple bread that’s perfect for any occasion. Its hearty, rustic texture makes it a great pairing with soups, salads, or enjoyed with a bit of vegan butter. With its easy preparation and wholesome ingredients, it’s a must-try recipe for anyone looking for a classic, plant-based Irish bread.

Vegan Irish Stew with Tempeh

This Vegan Irish Stew with Tempeh is a delicious twist on the classic Irish stew, using tempeh as a plant-based protein source. The tempeh adds a savory, umami flavor that complements the hearty vegetables and rich vegetable broth. This stew is perfect for a cozy Sunday dinner, offering a satisfying, nourishing meal that is full of flavor and vegan-friendly.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 3 large potatoes, peeled and cubed
• 1 cup tempeh, cut into cubes
• 1 ½ cups vegetable broth
• 1 cup Guinness (or non-alcoholic stout)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 cups frozen peas
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
2. Add the carrots and potatoes to the pot and cook for an additional 5 minutes.
3. Stir in the tempeh cubes and cook for 3–4 minutes, allowing them to brown slightly.
4. Pour in the vegetable broth, Guinness, thyme, rosemary, and bay leaves. Stir to combine and bring the stew to a boil.
5. Once boiling, reduce the heat and simmer for 25-30 minutes, or until the vegetables are tender.
6. Add the frozen peas and season with salt and pepper. Cook for an additional 5 minutes, then remove the bay leaves.
7. Serve hot with crusty bread or over mashed potatoes.

This Vegan Irish Stew with Tempeh is a rich, savory dish that brings the flavors of traditional Irish stew into the realm of plant-based eating. The tempeh provides a hearty texture and umami flavor, making it the perfect protein-rich addition to this comforting stew. It’s a flavorful and filling meal that will warm you up on a chilly Sunday.

Vegan Irish Shepherd’s Pie

This Vegan Irish Shepherd’s Pie is a heartwarming and savory dish that’s perfect for a Sunday dinner. The traditional recipe is updated with plant-based ingredients, making it entirely vegan while maintaining its rich, comforting flavor. A savory filling of lentils, vegetables, and herbs is topped with a creamy mashed potato crust, baked to golden perfection. This hearty dish is sure to please both vegan and non-vegan guests alike.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 cup mushrooms, chopped
• 2 garlic cloves, minced
• 1 cup cooked lentils (green or brown)
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp soy sauce
• Salt and pepper, to taste
• 4 large potatoes, peeled and cubed
• ½ cup unsweetened plant-based milk
• 2 tbsp vegan butter

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until softened.
3. Add the mushrooms and garlic to the skillet, cooking for another 3-4 minutes until the mushrooms release their moisture.
4. Stir in the cooked lentils, vegetable broth, tomato paste, thyme, rosemary, soy sauce, and salt and pepper. Simmer for 10 minutes, allowing the flavors to meld together.
5. While the filling simmers, cook the potatoes in a pot of salted water for about 15 minutes, or until tender. Drain and return to the pot.
6. Mash the potatoes with the plant-based milk and vegan butter until smooth and creamy. Season with salt and pepper.
7. Spread the lentil mixture evenly in the bottom of a baking dish. Top with the mashed potatoes, smoothing the top with a spatula.
8. Bake for 20-25 minutes, until the mashed potatoes are golden brown on top.
9. Let the pie cool for a few minutes before serving.

This Vegan Irish Shepherd’s Pie is a comforting, satisfying dish perfect for any Sunday meal. The lentil filling is packed with savory flavors, while the creamy mashed potatoes on top add a rich, velvety texture. It’s a filling, plant-based version of the classic Irish comfort food, ideal for a family gathering or a cozy dinner.

Vegan Irish Leek and Potato Pie

The Vegan Irish Leek and Potato Pie is a deliciously savory dish featuring tender leeks and potatoes encased in a flaky, golden pastry. This vegan version of the classic pie is rich in flavor, with the creamy potatoes and sautéed leeks providing a satisfying filling. It’s a great dish for a Sunday meal, and the simple, fresh ingredients make it a hit with everyone at the table.

Ingredients:

• 1 tbsp olive oil
• 2 large leeks, cleaned and sliced
• 3 large potatoes, peeled and diced
• 1 ½ cups vegetable broth
• ½ cup unsweetened plant-based milk
• 2 tbsp vegan butter
• Salt and pepper, to taste
• 1 sheet vegan puff pastry (store-bought or homemade)
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for 5–7 minutes until soft and fragrant.
3. In a separate pot, boil the diced potatoes in salted water for 10-12 minutes, until tender. Drain well.
4. In the skillet with the leeks, add the vegetable broth, plant-based milk, and vegan butter. Stir and simmer for 3-4 minutes until the broth has reduced slightly.
5. Mash the cooked potatoes with a fork or potato masher, then stir them into the leek mixture. Season with salt and pepper.
6. Roll out the puff pastry on a lightly floured surface. Place a pie dish or tart pan on top of the pastry and cut around the edges, leaving about 1 inch of overhang.
7. Press the pastry into the pie dish and add the leek and potato mixture. Fold the excess pastry over the filling.
8. Bake the pie for 25–30 minutes, or until the pastry is golden and crispy.
9. Garnish with fresh thyme before serving.

The Vegan Irish Leek and Potato Pie is a hearty, flavorful dish that combines two classic Irish ingredients in a delightful vegan format. The flaky pastry and creamy filling make this pie incredibly satisfying, and it’s perfect for a Sunday dinner. It’s a dish that showcases the best of Irish flavors in a simple, yet delicious way.

Vegan Irish Apple Cake

Vegan Irish Apple Cake is a moist, fragrant dessert that’s perfect for a Sunday treat. With tender apples and a lightly spiced batter, this cake is both comforting and satisfying. The traditional Irish version of this cake is transformed into a vegan delight, using plant-based substitutes while maintaining its rich flavor. It’s an excellent dessert to enjoy with a cup of tea or as a sweet ending to your Sunday dinner.

Ingredients:

• 3 large apples, peeled, cored, and chopped
• 2 tbsp lemon juice
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• ¾ cup brown sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup unsweetened plant-based milk
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a small bowl, toss the chopped apples with lemon juice to prevent browning. Set aside.
3. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
4. In a separate bowl, combine the sugar, oil, vanilla extract, and plant-based milk. Stir until well combined.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped apples and walnuts (if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes before removing it from the pan. Cool completely before serving.

This Vegan Irish Apple Cake is a delightful, comforting dessert that perfectly captures the essence of Irish baking. The tender apples, warm spices, and rich texture make it a wonderful treat for any Sunday gathering. It’s a simple yet satisfying cake that will quickly become a favorite in your vegan dessert repertoire.

Note: More recipes are coming soon!