I love St. Patrick’s Day, but I’ve never loved St. Patrick’s Day food. As a veggie-lover, corned beef never sounded appetizing and cabbage… well, am I the only one who can’t seem to get the smell of boiled cabbage out of my head--and nostrils?
A few years ago, my mom and I walked into the lobby of a local Irish restaurant. We took one sniff, eyed the stale green popcorn, turned and booked it out of there. We ended up eating sushi across the street instead.
This year, we’re breaking away from the standard corned beef, cabbage and green desserts. We’ve compiled some drool-worthy Irish recipes that are easy to make and very environmentally friendly. Trust me, your family, friends and nostrils will thank you.
A few entrees to get the party started...
Vegan (Cauliflower) Shepherd’s Pie
This hearty dish uses lentils in the base to mimic meat gravy and is topped off with smooth, cheesy, ah-ma-zing mashed cauliflower. You’ll never want traditional shepherd’s pie again once you’ve made this bad boy.
Pro tip, make this one a day ahead for even more flavor the second day!
We like to use this amazing recipe by Pinch of Yum but top it off with mashed cauliflower instead of potatoes! Check out the cauliflower recipe below!
Throw your grandma’s boiled cabbage recipe in the (recycling) bin! Now, this isn’t traditionally an Irish or St. Patty’s day food BUT it uses a lot of similar elements like cabbage and lentils (instead of meat). Simmer your rolls in tomato sauce for the perfect blend of sour and earthy that’ll have you reaching for more.
The longer these rolls cook in the tomato sauce, the better. They’re actually even more yummy on the second day (they’ll have more time to soak in the sauce and develop a deeper flavor). If you don’t have time to make them the day before, take a few hours before your meal (4-5) and let these bad boys simmer for a couple hours!
Pro tip, if you can, try to get some pickled whole cabbage. The sourness of the pickled cabbage compliments the tomato sauce and the earthy lentils so well it’s worth the extra effort!
Veggie Irish stew
Want something a little bit easier to make that can feed a lot of mouths? We’ve got you covered! This stew is rich and hearty, it’s sure to keep you warm throughout the rest of these winter months!
Don’t forget the supporting side dishes
(these might as well be the stars cuz they’re damn delicious)...
Traditional colcannon is made with cabbage and potatoes. Nothing crazy exciting right? But what if you added vegan coconut bacon? Or maybe swapped out the cabbage for kale...I’ll just leave that right there along with this awesome recipe.
Pro tip, throw in some chopped leeks when cooking the cabbage to add more depth of flavor!
Salt and Vinegar Roasted Potatoes
These potatoes are deliciously crispy and so flavorful. They prove that there’s really no such thing as too many potatoes in a meal!
Finish everything off with these sumptuous, velvety truffles!
Coffee, chocolate and a touch of booze. Not only are these delicious and vegan - they’re also super easy to make. What’s not to love?!
Ivy and Stone’s Mashed Cauliflower
1 Cauliflower head chopped into medium sized pieces
1 tbsp vegan butter
Salt and pepper to taste
Parsley - chopped
2 large spoonfull’s of greek yogurt
Bring a medium pot of water to boil. Add cauliflower and cook until easily pierced by a knife or fork (7-8min).
Drain and mash cauliflower with a fork or potato masher.
Add butter, salt, and pepper (and greek yogurt if you’re using it) and mix everything together.
For Shepherd’s Pie:
Preheat oven to 375º F
Spoon the cauliflower over the gravy and sprinkle the top with parmesan.
Place in the oven for 7-10 minutes, until the cheese has melted and started to brown
Take out of the oven, sprinkle with parsley, and serve immediately.
Got some veggie St. Patrick’s Day treats of your own? Let us know about them in the comments!