St. Patrick's Day Menu with Recipes: The Plant-Based Roots of Irish Cuisine
From Stews and Soda Bread to Potatoes and Whiskey Crumble: Traditional Irish Dishes without Animal Products
🇮🇪 Irish cuisine is hearty and comforting — thick soups, chunky stews, creamy sides, and warming drinks. And that’s what we’re featuring today—menu ideas, food history, and recipes for Traditional Irish Stew, Colcannon (Mashed Potatoes with Greens), Boxty (Potato Pancakes), Whiskey Apple Crumble, and more.
ST. PATRICK’S DAY HISTORY
Today, we’re diving into the rich culinary heritage of the country of my ancestors, celebrating the delicious traditional foods passed down for generations—but without the animal products.
The history of St. Patrick’s Day dates back to the 17th century, when it was first observed as a religious feast day by the Catholic Church in Ireland. St. Patrick, the patron saint of Ireland, was a fifth-century Christian missionary who is credited with bringing Christianity to Ireland.
He is also known for using the shamrock, a three-leafed plant, to explain the concept of the Holy Trinity to the Irish people.
Over time, St. Patrick’s Day became a public holiday in Ireland, and it was celebrated with religious ceremonies and feasts. It was also a day when people would wear green, which is now a symbol of Ireland and a nod to the country’s lush green landscape.
In the United States, St. Patrick’s Day became popular among Irish immigrants in the late 19th century. These immigrants organized parades and other celebrations to celebrate their heritage and culture. Today, St. Patrick’s Day is a national holiday in Ireland and is celebrated around the world.
However, it must be said that today, St. Patrick’s Day celebrations differ between Ireland and the U.S. In Ireland, the holiday remains more rooted in cultural and religious traditions, with parades, festivals, and gatherings focused on national pride. In contrast, the U.S. has embraced a larger, more commercialized version of the holiday, often emphasizing green-themed festivities, pub culture, and Americanized interpretations of Irish food.
This difference extends to the dishes themselves—while hearty stews, soda bread, and potatoes are staples in both countries, corned beef and cabbage, widely associated with St. Patrick’s Day in the U.S., is actually an Irish-American adaptation rather than a traditional dish from Ireland. Many of these changes reflect the experiences of Irish immigrants who adapted their cuisine based on available ingredients in their new home.
Main Dishes and Sides
CORNED BEEF AND CABBAGE (AMERICAN): One of the most popular St. Patrick’s Day food traditions is corned beef and cabbage, and I have memories of my mother cooking this in the slow cooker every March. However, this dish is not actually a traditional Irish meal. It is believed to have originated in the United States in the mid-19th century, when Irish immigrants substituted corned beef for bacon, which was more expensive in America. You can convert any recipe to a plant-based version by finding a suitable plant-based meat to replace the animal meat.
TRADITIONAL STEW (IRISH): In Ireland, St. Patrick’s Day is more commonly celebrated with a traditional Irish meal of a thick, hearty stew with potatoes, carrots, and onions. For my version, I use plant-based meat, though you can just leave that out and just feature seasonal root vegetables. You can use store-bought seitan, sausage, or any favorite vegan meat. To avoid extra packaging and cost, I make my own seitan, which is much more economical and ecological. RECIPE FOR TRADITIONAL IRISH STEW BELOW.
COLCANNON (IRISH): Another traditional Irish dish is colcannon, a delicious and creamy mixture of mashed potatoes and kale or cabbage. This simple yet satisfying dish would be served with a dollop of (nondairy) butter, and it’s a great accompaniment to any main dish.
GREEN: Colcannon is a perfect way to get some St. Patrick’s Day green in your menu, and of course you can take that further by making a side of:
kale chips
sauteed collard greens
pea soup
spinach or arugula salad
BOXTY (IRISH): An alternative to colcannon is boxty, a traditional Irish potato pancake. There are different regional variations of boxty throughout Ireland, with some recipes including other ingredients like onions, garlic, or herbs. Boxty has been a staple of Irish cuisine for centuries and is still popular today, particularly in rural areas of the country. RECIPE FOR BOXTY BELOW!
SODA BREAD (IRISH): Another traditional item for this holiday is soda bread, which has been a staple in Irish cuisine for many years, and it’s still enjoyed today for a few reasons. One of the main reasons is that it’s a simple bread to make using basic ingredients that were readily available to the Irish people throughout history, including flour, salt, baking soda, and soured milk (or buttermilk).
Using plant-based milk instead of animal milk is an easy vegan switcheroo for a bread that is otherwise plant-based. Enjoy my recipe for FIND MY IRISH SODA BREAD RECIPE BELOW!
Desserts and Drinks
For dessert, the Irish often enjoy traditional dishes like apple cake, bread pudding, or trifle. They may also indulge in Guinness beer (now vegan!), Bailey’s Irish Cream (a vegan version now available!), or Irish whiskey (always been vegan, thank goodness!). 😇 These iconic Irish beverages have been enjoyed for centuries, and their rich flavors are the perfect complement to any traditional Irish meal. SEE MY WHISKEY APPLE CAKE RECIPE BELOW!
ST. PATRICK’S DAY MENU
So let’s celebrate St. Patrick’s Day in true Irish style with delicious, nutritious, compassionate plant-based recipes!
Traditional Irish Stew
Boxty (Potato Pancakes)
Irish Soda Bread
Whiskey Apple Cake
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Traditional Irish Stew
Irish stew has been recognized as a national dish since at least 1800, as referenced in an old English ballad: “Then hurrah for an Irish Stew that will stick to your belly like glue.” You can skip the plant-based beefless tips, mushrooms, or seitan if you prefer—it’s just as delicious with the veggies alone.
Ingredients
2 tablespoons oil and / or water for sautéing
9 ounces beefless tips (Gardein), or 2 portobello mushrooms, cut into chunks, or 9-12 ounces seitan, cut into chunks
1 large yellow onion, diced
3 large carrots, roughly chopped
2 stalks celery, diced
5 cloves garlic, minced
4 tablespoons all-purpose flour or cornstarch
11 ounces Guinness or any dark stout (see note)
4 cups vegetable stock
¼ cup tamari soy sauce
1 medium rutabaga or turnip, cut into chunks
4 large Yukon Gold potatoes, cut into large chunks
¼ head green cabbage, shredded
1 teaspoon salt
1 teaspoon black pepper
2 bay leaves
2 to 4 sprigs fresh thyme (or 1 tsp dried)
2 to 4 sprigs fresh rosemary (or 1½ teaspoon dried)
Directions
Heat oil in a large soup pot over high heat. Sear the beefless tips (or mushrooms/seitan) until golden on all sides. Remove and set aside.
Lower heat to medium, drizzle in more oil or water. Add onions, carrots, and celery. Cook for 3 to 5 minutes. Stir in garlic. Cook for 2 more minutes until coated.
Sprinkle in flour and stir to coat veggies; cook for 1 to 2 minutes. (If using cornstarch, it may clump—just ensure it's well mixed once liquids are added.)
Stir in Guinness, vegetable stock, and tamari.
Add rutabaga, potatoes, cabbage, salt, pepper, and herbs. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for about 30 minutes, until the root vegetables are soft and the gravy is thick.
About 10 minutes before serving, return the beefless tips/mushrooms/seitan to the pot and stir. Serve and enjoy!
Tips from Colleen’s Hip
Remove herb stems before serving if you used whole sprigs.
Guinness (now vegan!) adds depth to the sauce, but if you prefer to skip it, replace it with 2 cups water + 1 tablespoon Worcestershire sauce + 2 vegan beef bouillon cubes.
Shopping List for Stew
Cooking oil of preference
Gardein Beefless Tips, 2 portobello mushrooms, or 9 ounces of seitan
Yellow onion
Carrots
Celery
Garlic
All-purpose flour or cornstarch
Vegetable stock
Tamari soy sauce
Rutabagas or turnips
Yukon Gold potatoes
Green cabbage
Salt
Black pepper
Bay leaves
Fresh thyme (or dried)
Fresh rosemary (or dried)
Guinness or any dark stout (vegan)
Vegan Worcestershire sauce (if not using Guiness)
Vegan beef bouillon cubes (if not using Guiness)
Boxty (Potato Pancakes)
A classic Irish dish, boxty is crisp on the outside, tender on the inside, and perfect for breakfast, lunch, or dinner. The name likely comes from the Gaelic bacus, referring to an oven or a baking implement like a griddle or pan. Like many traditional dishes, recipes for boxty vary depending on region, family tradition, and available ingredients.
Ingredients
2 cups grated Russet or Yukon Gold potatoes
½ to ¾ cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
¾ cup plant-based milk or water (adjust as needed)
2 tablespoons chopped green onions
Nondairy butter or oil for frying
Directions
Prep the potatoes: Grate the potatoes and place them in a clean kitchen towel. Squeeze out as much liquid as possible.
Mix the batter: In a bowl, combine the grated potatoes, flour, salt, baking powder, and green onions. Slowly add the milk/water, stirring until a thick batter forms.
Fry the boxty: Heat a pan over medium heat with a little oil or nondairy butter. Scoop batter into the pan, forming small pancakes. Flatten slightly with a spatula.
Cook until golden: Fry for about 3-4 minutes per side, or until crisp and golden brown.
Serve immediately: Enjoy hot with more nondairy butter, a dollop of vegan sour cream, or as a side to a hearty meal.
Tips from Colleen’s Hip
If you want a fluffier texture, add 1 teaspoon of apple cider vinegar to the batter.
For a richer flavor, use full-fat plant-based milk instead of water.
Serve with sautéed greens, applesauce, or a drizzle of maple syrup for a fun twist!
Shopping List for Boxty
2 Russet or Yukon Gold potatoes
All-purpose flour
Salt
Baking powder
Plant-based milk
Green onions
Nondairy butter or oil
Irish Soda Bread Recipe
One of the best things about traditional recipes like Irish soda bread is that they’re often naturally vegan—no substitutions needed! In traditional versions, buttermilk provides acidity to activate the baking soda, but a simple mix of vinegar and nondairy milk does the same job. This hearty, no-fuss bread is perfect for any skill level and any occasion—not just St. Patrick’s Day! Pair it with a warm bowl of stew, and you’re all set.
Ingredients
2 cups nondairy milk
2 teaspoons white or apple cider vinegar
4 cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup olive oil or melted nondairy butter
Directions
Preheat the oven to 425°F. Lightly grease a 9- or 10-inch round cake pan.
In a small bowl, mix the milk and vinegar. Let sit for 5 minutes to create “buttermilk.”
In a large bowl, whisk together the flour, baking soda, and salt.
Add the milk mixture and oil/butter. Stir until combined into a sticky dough.
Knead lightly for about 10 to 12 strokes, then shape into a round loaf.
Place in the prepared pan and cut a cross on top.
Bake for 45 minutes or until the bottom sounds hollow when tapped.
Let cool slightly before serving.
Colleen’s Tips & Variations
Best served warm or toasted with nondairy butter.
Store in an airtight container for up to 3 days.
Add-ins: 1½ cups raisins, 1 cup chopped nuts.
This recipe is from The Joy of Vegan Baking! Grab a copy for more delicious plant-based recipes. (Available wherever books are sold, or signed copies using the link.)
Shopping List for Irish Soda Bread
Nondairy milk
White or apple cider vinegar
Unbleached all-purpose flour
Baking soda
Salt
Olive oil or nondairy butter
Raisins (if using)
Nuts (if using)
Whiskey Apple Crumble
This filling works beautifully for a pie, but today, we're making a cozy crumble instead.
Ingredients – Crumble Topping
¾ cup all-purpose flour
⅓ cup packed light brown sugar
¼ cup granulated sugar (cane, coconut, etc.)
1 teaspoon cinnamon
½ teaspoon salt
6 tablespoons nondairy butter
½ cup chopped raw pecans
Ingredients – Apple Filling
2 tablespoons nondairy butter
8 tart apples (about 2 pounds), peeled, cored, and sliced ¼-inch thick
⅓ cup packed light brown sugar
1 teaspoon cinnamon
Pinch of nutmeg
Pinch of ground cloves
3 tablespoons Irish whiskey (see note)
Directions – Crumble Topping
In a food processor, pulse together the flour, brown sugar, granulated sugar, cinnamon, and salt.
Add the butter and pecans; pulse until the mixture resembles breadcrumbs. Set aside.
Directions – Apple Filling
Preheat the oven to 350°F.
Melt 2 tablespoons of nondairy butter in a large skillet over medium heat.
Add the apples and sauté for 5 to 10 minutes, until they soften slightly and some edges begin to brown. Remove from heat.
In a small bowl, mix together the brown sugar, cinnamon, nutmeg, cloves, and a pinch of salt. Add to the apples and stir well.
Pour in the whiskey and mix to combine.
Transfer the apple mixture to a round pie plate or a 9x9-inch baking dish. Evenly spread the crumble topping over the apples.
Place the dish on a baking sheet and bake for 30 to 40 minutes, until the topping is golden brown and the filling is bubbling.
Allow to cool before serving.
Shopping List for Whiskey Apple Crumble
8 apples
Raw pecans
All-purpose flour
Light brown sugar
Granulated sugar
Cinnamon
Salt
Nutmeg
Ground cloves
Nondairy butter
What are your favorite vegan St. Patrick’s Day recipes? Let me know in the comments below!
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