Ireland has a long tradition of eating a plant-based diet. It was a way of survival during the animist Celtic and early Christian periods.
Even now, many Irish people follow a vegetarian or flexitarian diet. Bord Bia estimates that 8% of the population are vegetarian, while 2% are vegan.
Corned beef is a traditional Irish-American dish that consists of salt-cured brisket of beef. It typically is bright pink in color due to nitrates that prevent the growth of bacteria during its long curing process.
It is a common staple of many American holiday meals, especially St. Patrick’s Day, when it is often paired with beer.
While the recipe for corned beef is traditionally meaty and requires several days of brining, this vegan version uses a sturdy seitan to cut down on preparation time and produce a rich, flavorful stew that’s perfect for any occasion.
This stew features melt-in-your-mouth cabbage and a variety of rustic vegetables that have been simmered in a rich, savoury gravy. It’s a meal that is easy to prepare and can be served as a simple everyday dish or a main course for St. Patrick’s Day dinner.
For those looking to keep it festive, 9 Irish Brothers serves seraphic salads and sandwiches that can be made vegan (adopt a ramekin of sunflower seeds for protein boost). And if you’re looking for a little pub chip action, Dog Haus is serving up their sausage in all sorts of ways: grilled as a corn dog; sliced and tossed with a tangy dipping sauce; and on a King’s Hawaiian bun.
Colcannon is a traditional Irish side dish made with potatoes, cabbage or kale, and topped with butter. It’s a comforting meal and perfect for St. Patrick’s Day or any other time of year.
This vegan version is creamy and delicious, and full of nutrition. It’s also oil-free and gluten-free.
It’s also easy to make in advance and store in the fridge. You can even freeze it for up to three months in an airtight container!
The recipe is based on the classic version of the dish, but we’ve added sauteed leeks and garlic, as well as chopped green cabbage. The leeks and garlic add flavor, while the greens add texture and color!
The mashed potatoes are rich and creamy thanks to the use of vegan butter. If you like a more cheesy taste, you can add some unsweetened plant-based milk to the mixture before mixing in the greens.
Leek and Potato Soup
Leeks and potatoes are both a staple in Ireland, and this wholesome potato leek soup is a simple yet luxurious way to enjoy these two classic ingredients. It’s also incredibly adaptable to vegetarian and vegan diets.
The recipe is quick to make and it’s a crowd-pleasing meal, so it’s great for a cozy dinner or an elegant starter for guests. Plus, this soup only uses a handful of ingredients so it’s pretty simple to make.
It’s also an ideal winter dinner, especially when the weather is cold. It’s a delicious comfort food for chilly evenings, and it’s hearty enough to last you all day if you have leftovers.
For this recipe, I recommend using a large blender or immersion blender for smooth, silky consistency. This avoids the hassle of transferring the soup to a blender and also helps to prevent the soup from becoming gluey in texture (the same problem that can occur when you use a food processor or blender for mashed potatoes).
This hearty, comforting pie is a must for anyone’s holiday table. It’s simple to make and incredibly satisfying!
Irish Potato Pie is a deliciously creamy treat that’s loaded with potatoes, eggs, cream, sugar, and nutmeg. It’s a classic that has been passed down through the generations.
Bake this on the lowest rack of the oven to get that nice crisp bottom crust. Rest for 10 minutes, then sprinkle with chopped chive and fresh dill to serve!
This recipe is a delicious spin on the classic Irish Potato Pie. Instead of using butter, it uses a mixture of vegan butter and soy milk to add flavor and creaminess to the filling.