Get in the St. Patrick's Day spirit with these green and vegan recipes that are sure to impress your guests.

Celebrate St. Patrick's Day with these delicious vegan recipes

Going green has never been tastier

Introduction

What is St. Patrick's Day?

Why choose vegan?

Appetizers and Snacks

Shamrock chips and dip

Green hummus

Irish Soda Bread

Main Courses

Shepherd's pie

Corned beef and cabbage

Leprechaun pasta

Side Dishes

Colcannon

Sautéed Brussels sprouts

Roasted root vegetables

Desserts

Matcha cupcakes

Mint chocolate chip cookies

Key lime pie

Beverages

Green smoothie

Green beer

Shamrock shake

Conclusion

Wrap-up

A Vegan St. Patrick's Day: Green and Delicious Recipes

St. Patrick's Day is a cultural and religious holiday celebrated on March 17th, the day that Saint Patrick, the patron saint of Ireland, died. The holiday originated in Ireland as a feast day in honor of Saint Patrick, but has since become a global celebration of Irish culture and heritage. It is a public holiday in Ireland, Northern Ireland, and the Canadian province of Newfoundland and Labrador.

Origins and Significance

St. Patrick's Day is celebrated in many countries around the world, particularly in areas with large Irish populations. Parades, festivals, and other events are held in cities such as Dublin, New York, Boston, Chicago, and Sydney. In addition to wearing green clothing and accessories, traditional Irish food and drink are often consumed as part of the celebrations.

Celebrations Around the World

A vegan diet excludes all animal products, including meat, dairy, and eggs, and is associated with numerous health benefits. Studies have shown that a vegan diet can lower the risk of heart disease, type 2 diabetes, and certain types of cancer. It is also more environmentally sustainable than a diet that includes animal products.

Benefits of a Vegan Diet

Choosing vegan recipes for your St. Patrick's Day celebration is a great way to enjoy traditional Irish dishes while also promoting animal welfare and sustainability. Many traditional Irish dishes can be easily made vegan by substituting plant-based ingredients for meat and dairy. By choosing vegan, you can also accommodate guests who have dietary restrictions or preferences.

Veganism and St. Patrick's Day

Why Choose Vegan?

1 package of green tortillas, 1 tablespoon olive oil, salt

Ingredients for shamrock chips

1 cup raw cashews, soaked, 1/2 cup water, 2 tablespoons lemon juice, 1 clove garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 cup fresh spinach leaves, chopped

Ingredients for spinach dip

1. Preheat oven to 350°F. 2. Cut shamrock shapes out of the tortillas with a cookie cutter. 3. Brush tortilla shapes with olive oil and sprinkle with salt. 4. Bake for 10-12 minutes or until crispy. 5. Blend cashews, water, lemon juice, garlic, salt, and pepper until smooth. 6. Add chopped spinach and pulse until combined. 7. Serve the shamrock chips with the spinach dip.

Instructions

1 can chickpeas, drained and rinsed, 1/4 cup tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 clove garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup fresh spinach or 1/2 avocado

Ingredients

1. Blend chickpeas, tahini, olive oil, lemon juice, garlic, salt, and pepper until smooth. 2. Add spinach or avocado and blend until well combined and green. 3. Serve with pita bread or vegetable sticks.

3 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 1/2 cups non-dairy milk, 2 tablespoons apple cider vinegar

1. Preheat oven to 425°F. 2. Mix flour, salt, and baking soda in a large bowl. 3. In a separate bowl, mix non-dairy milk and apple cider vinegar. 4. Add wet ingredients to dry ingredients and stir until just combined. 5. Knead the dough on a floured surface for a few minutes. 6. Shape the dough into a round loaf and place on a baking sheet lined with parchment paper. 7. Cut a cross on top of the loaf with a sharp knife. 8. Bake for 30-35 minutes or until golden brown. 9. Let cool before slicing and serving.

1 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 cup dry lentils or chickpeas, rinsed and drained
2 cups vegetable broth
1 cup carrots, chopped
1 cup frozen peas
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper
4 cups mashed potatoes
1 tbsp vegan butter

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté for 3-4 minutes, until softened.
4. Add the lentils or chickpeas, vegetable broth, carrots, peas, thyme, rosemary, salt, and pepper.
5. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes, until the lentils or chickpeas are tender and most of the liquid has been absorbed.
6. Spread the mixture evenly into a 9x13 inch baking dish.
7. Spread the mashed potatoes on top of the lentil mixture.
8. Dot the vegan butter on top of the mashed potatoes.
9. Bake for 25-30 minutes, until the top is golden brown.
10. Let cool for a few minutes before serving.

1 lb seitan or tempeh, sliced
4 cups vegetable broth
1 onion, chopped
4 garlic cloves, minced
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp caraway seeds
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper
1 head cabbage, chopped
4 cups baby potatoes, halved
2 cups baby carrots
3 cups water

1. In a large pot, combine the seitan or tempeh, vegetable broth, onion, garlic, mustard seeds, coriander seeds, caraway seeds, smoked paprika, thyme, rosemary, salt, and pepper.
2. Bring to a boil, then reduce the heat and let simmer for 30-40 minutes, until the seitan or tempeh is tender.
3. Add the cabbage, potatoes, carrots, and water.
4. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes, until the vegetables are tender.
5. Serve hot.

1 lb pasta (gluten-free, if desired)
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
4 cups spinach, chopped
2 cups broccoli, chopped
1 cup vegetable broth
1/2 cup raw cashews, soaked in water for 2 hours
1/4 cup nutritional yeast
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

1. Cook the pasta according to the package directions.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté for 3-4 minutes, until softened.
4. Add the spinach and broccoli and sauté for 5-7 minutes, until the vegetables are tender.
5. In a blender, combine the vegetable broth, cashews, nutritional yeast, basil, oregano, salt, and pepper.
6. Blend until smooth.
7. Drain the pasta and add it to the skillet with the vegetables.
8. Pour the cashew sauce over the pasta and vegetables and stir to combine.
9. Serve hot.

1 lb. potatoes, 1/2 head of cabbage or kale, 1/2 cup unsweetened non-dairy milk, 2 tbsp. vegan butter, salt and pepper to taste

1. Peel and chop the potatoes and boil them in a large pot of salted water until tender. Drain and mash with vegan butter and non-dairy milk.
2. While the potatoes are cooking, chop the cabbage or kale and steam until tender.
3. Mix the mashed potatoes and cabbage or kale together and season with salt and pepper to taste.

1 lb. Brussels sprouts, 2 cloves garlic, 2 tbsp. olive oil, salt and pepper to taste, juice of 1/2 lemon

1. Trim the ends off the Brussels sprouts and cut them in half.
2. Heat the olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and sauté for 5-7 minutes, until they are browned and tender.
3. Mince the garlic and add it to the skillet. Sauté for another minute.
4. Season with salt and pepper to taste and squeeze the lemon juice over the top before serving.

1 lb. carrots, 1 lb. parsnips, 1 lb. turnips, 2 tbsp. olive oil, salt and pepper to taste

1. Preheat the oven to 400°F.
2. Peel and chop the carrots, parsnips, and turnips into small bite-sized pieces.
3. Toss the vegetables with olive oil and season with salt and pepper.
4. Spread the vegetables out on a baking sheet in a single layer.
5. Roast for 30-40 minutes, stirring occasionally, until the vegetables are tender and golden brown.

1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/4 cup coconut oil, 3/4 cup sugar, 1 tbsp matcha powder, 1/2 cup almond milk, 2 tsp apple cider vinegar, 1 tsp vanilla extract

1. Preheat oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners. 
2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. 
3. In a separate bowl, cream coconut oil and sugar until light and fluffy. Add matcha powder and mix until combined. 
4. In a small bowl, mix almond milk and apple cider vinegar. Add the milk mixture and vanilla extract to the coconut oil mixture and mix until well combined. 
5. Add the flour mixture to the wet mixture and mix until just combined. 
6. Pour batter into the prepared muffin tin, filling each about 2/3 full. 
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. 
8. Let cool completely before frosting.

1/2 cup vegan butter, 2 cups powdered sugar, 1 tsp vanilla extract, 1 tbsp almond milk, 1 tsp matcha powder 
1. In a large bowl, cream vegan butter until light and fluffy. 
2. Add powdered sugar and vanilla extract and mix until well combined. 
3. Add almond milk, one tablespoon at a time, until frosting reaches desired consistency. 
4. Add matcha powder and mix until well combined. 
5. Frost the cupcakes and enjoy!

Vegan Frosting

1/2 cup vegan butter, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), 1 tsp vanilla extract, 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1/2 cup vegan chocolate chips, 1/2 cup chopped fresh mint leaves

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. 
2. In a large bowl, cream vegan butter, granulated sugar, and brown sugar until light and fluffy. 
3. Add flax egg and vanilla extract and mix until well combined. 
4. In a separate bowl, mix flour, baking soda, and salt. Add the flour mixture to the butter mixture and mix until just combined. 
5. Fold in chocolate chips and chopped fresh mint leaves. 
6. Drop dough by rounded tablespoons onto the prepared baking sheet. 
7. Bake for 10-12 minutes or until lightly golden brown. 
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

1 cup raw cashews, soaked overnight, 1/2 cup coconut cream, 1/2 cup fresh lime juice, 1/4 cup maple syrup, 1 tbsp agar agar powder, 1/4 cup boiling water, 1/2 cup coconut oil, melted, 1/4 tsp salt, 1 tbsp lime zest, 1 pre-made vegan graham cracker crust

1. In a blender or food processor, blend soaked cashews, coconut cream, lime juice, and maple syrup until smooth. 
2. In a small bowl, whisk together agar agar powder and boiling water until well combined. Add the agar mixture to the blender and blend until well combined. 
3. Add melted coconut oil, salt, and lime zest and blend until well combined. 
4. Pour the mixture into the pre-made vegan graham cracker crust. 
5. Chill in the refrigerator for at least 4 hours or until set. 
6. Serve chilled and enjoy!

1 ripe banana
1 cup frozen mango chunks
1 cup fresh spinach
1/2 cup unsweetened almond milk
1/2 cup orange juice
1 tablespoon honey or maple syrup (optional)

1. Add all ingredients to a blender.
2. Blend until smooth and creamy.
3. Pour into glasses and serve immediately.

Light beer
Natural food coloring or matcha powder

1. Pour beer into a glass.
2. Add a few drops of natural food coloring or a pinch of matcha powder.
3. Stir until the color is even.
4. Serve and enjoy!

2 cups vanilla non-dairy ice cream
1/2 cup unsweetened almond milk
1/4 teaspoon peppermint extract
Green food coloring
Whipped cream (optional)

1. Add ice cream, almond milk, peppermint extract, and a few drops of green food coloring to a blender.
2. Blend until smooth and creamy.
3. Pour into glasses.
4. Top with whipped cream, if desired.
5. Serve and enjoy!

St. Patrick's Day is a time to celebrate with friends and family, and what better way to do that than with delicious vegan food? We hope this article has inspired you to try out some of these green and tasty recipes for your upcoming St. Patrick's Day celebration. Not only will you be enjoying delicious food, but you'll also be making a positive impact on the environment and your health. So go ahead and get cooking, and have a happy and healthy St. Patrick's Day!

In conclusion

Discover the ultimate guide for dining out as a vegan in non-vegan restaurants. Learn tips on how to find vegan options, communicate with the staff, and enjoy your meal!

A Vegan St. Patrick'S Day: Green and Delicious Recipes

Going green has never been tastier