St. Patrick's Day Vegan Feast Ideas: 5 Must Try Recipes

The weather is finally warming up and spring is here with us! St Patrick’s Day is around the corner, and it is time to make dishes and celebrate the holiday with your loved ones.

But when you think about Irish food, the first thing that always comes to mind is beef, potatoes, and cabbage. So, what vegan meals can you eat on St. Patrick's Day? There are plenty of plant based options you can consider. This article will share some of the best St. Patrick’s Day Vegan Feast ideas to try out during the holiday.

5 Delicious Vegan Recipes to Try Out This St Patrick’s Day

Try these five St. Patrick's Day Vegan feast ideas to try out with your family this spring.

1. Potato Spinach Casserole with Eggplant¹

Wholesome • Plant-Based • Holiday-Ready
Perfect for St. Patrick’s Day lunch or dinner
Serves: 6
Total Time: 1 hour

A hearty, green-hued casserole that’s packed with flavor and nourishing ingredients. Freeze-dried potatoes form the comforting base, while dried spinach and sautéed eggplant deliver color, texture, and plant protein. Finished with a savory vegan sauce, this is a holiday-ready main dish your guests won’t forget.

Ingredients:

• 6 cups freeze-dried potatoes

• 1 cup dried onions

• 4 cups diced eggplant

• 1 tablespoon granulated garlic

• 1 tablespoon dried thyme, crushed

• 4 cups dried spinach

• Sea salt, to taste

• Ground black pepper, to taste

• 1 cup (7 oz.) extra-firm tofu, grated

For the Sauce:

• 1 cup brown rice flour

• 2¾ cups plain plant-based milk

• ½ cup chickpea flour (or lentil flour)

• ½ tablespoon sea salt

• Pinch of black pepper

• ½ cup nutritional yeast

• 1½ teaspoons baking powder

• Pinch of turmeric

• 1 tablespoon granulated garlic

Rehydration Notes:

• Potatoes: Soak in hot water for 10–15 minutes, then drain thoroughly.

• Dried onions & spinach: Rehydrate together in warm water for 5–7 minutes, then drain and squeeze out excess liquid before cooking.

• Eggplant: If using dried eggplant, rehydrate in hot water for 15–20 minutes. Otherwise, fresh or pre-diced works well here.

Instructions:

1. Preheat your oven to 400°F.

2. Rehydrate the potatoes as noted, then transfer to a large mixing bowl or pot.

3. In a skillet, heat a bit of oil (optional) over medium heat. Add the rehydrated onions, eggplant, granulated garlic, and dried thyme. Cook for 2–3 minutes. Add the spinach and a pinch of salt. Cook for 1 more minute, stirring to combine.

4. Transfer half of the spinach-eggplant mixture and half of the grated tofu into the bowl with the potatoes. Mix well.

5. In a blender, combine all sauce ingredients: brown rice flour, plant milk, chickpea flour, sea salt, pepper, nutritional yeast, baking powder, turmeric, and garlic. Blend until smooth.

6. Pour the sauce into the potato mixture and stir to combine evenly.

7. Transfer the potato mixture into a greased casserole or baking dish. Spread the remaining spinach-eggplant mixture and tofu evenly over the top.

8. Cover with an oven-safe lid or foil and bake for 20 minutes. Remove the cover and bake for an additional 15 minutes, or until the edges are golden and slightly crisp.

9. Let the casserole rest for 10 minutes before slicing and serving. Garnish with fresh herbs if desired.

2. Vegan Irish Stew²

Hearty • Plant-Based • St. Patrick’s Day Classic
Serves: 4–6
Total Time: ~50 minutes

You don’t need meat to enjoy a deeply satisfying Irish stew. This hearty vegan version delivers all the rich, comforting flavors of the classic, while staying gluten-free (with rice flour) and entirely plant-based. A medley of rehydrated vegetables, warm herbs, and a splash of stout creates a stew that's ideal for a cozy celebration.

Ingredients:

• 1 teaspoon olive oil

• 1 tablespoon dried onions

• 1 tablespoon granulated garlic

• 3 cups diced eggplant (rehydrated if using dried)

• 1 teaspoon sea salt, divided

• ¼ cup wheat flour or rice flour (for gluten-free)

• 2 cups vegetable stock

• 1 cup organic dried carrots

• 2 parsnips, chopped

• 1 tablespoon tomato paste

• 3 cups freeze-dried potatoes

• 1 cup stout (choose alcohol-free or gluten-free if needed)

• 2 bay leaves

• ½ tablespoon dried thyme

• ¼ tablespoon dried rosemary

• 2 tablespoons vegan Worcestershire sauce

• Black pepper, to taste

• ¼ cup chopped parsley, for garnish

Rehydration Notes:

• Dried onions: Soak in ¼ cup water for 15 minutes, then drain and gently squeeze out moisture.

• Freeze-dried potatoes & dried carrots: Soak together in warm water for 10–15 minutes. Drain well, but do not squeeze.

• Diced eggplant (if using dried): Soak in hot water for 15–20 minutes, then drain and pat dry.

Instructions:

1. Heat olive oil in a large pot over medium heat. Add rehydrated onions and sauté briefly. Add granulated garlic and eggplant, season with ½ teaspoon salt, and cook for about 5 minutes until the eggplant is lightly browned.

2. Sprinkle the flour over the mixture and stir to coat evenly. This will help thicken the stew.

3. Add the rehydrated carrots, potatoes, chopped parsnips, vegetable stock, Worcestershire sauce, tomato paste, thyme, rosemary, stout, and bay leaves. Stir to combine.

4. Bring the stew to a boil, then reduce heat and let it simmer gently for 30 minutes, stirring occasionally. Remove the bay leaves.

5. Season with the remaining ½ teaspoon salt and black pepper to taste.

6. Garnish with chopped parsley and serve hot—preferably with toasted bread or a slice of soda bread for dipping.

3. Vegan Mash³

Vibrant • Hearty • Gluten-Free
Serves: 4
Total Time: ~20 minutes

This gluten free vegan mash is one of the best St. Patrick’s Day vegan feast ideas to grace your dinner table. It combines the goodness of kale, cauliflower, broccoli, horseradish, and cabbage into a pitch perfect union of veggies.

Ingredients:

• 2 cups freeze-dried cauliflower

• 2 cups freeze-dried broccoli

• 2 tablespoons olive oil

• 2 cups chopped kale

• 2 cups dried cabbage

• 3 scallions, thinly sliced

• ¼ cup vegetable stock

• 1 tablespoon freshly grated horseradish

• 1 tablespoon nutritional yeast

• Salt, to taste

• Pinch of ground nutmeg

• Vegan butter (optional, for richness)

Rehydration Notes:

• Cauliflower & broccoli: Soak in hot water for 8–10 minutes. Drain and set aside.

• Dried cabbage: Soak in warm water for 10–15 minutes, then drain well. No need to squeeze—just ensure it’s softened.

Instructions:

1. Heat the olive oil in a large skillet or sauté pan over medium heat.

2. Add the chopped kale and sauté for 2–3 minutes until it begins to wilt. Stir in the sliced scallions and cook for another 2 minutes until softened.

3. Add the rehydrated cabbage, cauliflower, and broccoli. Stir to combine, then pour in the vegetable stock. Let everything simmer together for about 5 minutes, stirring occasionally.

4. Remove from heat and mash roughly using a potato masher or the back of a spoon, leaving a bit of texture.

5. Stir in the grated horseradish and nutritional yeast. Season with salt and a pinch of nutmeg. Add vegan butter if desired for extra creaminess.

6. Serve warm as a rustic and flavorful side dish.

4. Vegan Irish Potato Pie⁴

Golden • Cheesy • Crowd-Pleasing
Serves: 6–8
Total Time: ~1 hour

A must-have for St. Patrick’s Day, this savory vegan potato pie is cheesy, hearty, and packed with Irish spirit. Made with freeze-dried potatoes and a simple dairy-free filling, it bakes to a golden crisp while remaining soft and creamy inside.

Ingredients:

• 6 cups freeze-dried potatoes

• 1 tablespoon sea salt

• 1 tablespoon granulated garlic

• 2 tablespoons vegan butter

• 1 tablespoon vegan egg replacer + 3 tablespoons water

• ½ cup shredded vegan Parmesan cheese

• 2 tablespoons cornmeal

• ½ tablespoon dried oregano

• ½ cup breadcrumbs

• Pinch of sea salt, to taste

• Pinch of black pepper, to taste

Rehydration Notes:

• Freeze-dried potatoes: Combine with twice the volume of hot water (about 12 cups). Let sit for 10–15 minutes, then mash until soft.

Instructions:

1. Preheat the oven to 350°F.

2. In a large mixing bowl, combine the rehydrated mashed potatoes with 1 tablespoon sea salt, granulated garlic, and vegan butter. Mix until smooth and well blended.

3. In a separate bowl, mix the vegan egg replacer with 3 tablespoons of water. Let sit for 2–3 minutes until thickened.

4. Stir the vegan Parmesan, oregano, breadcrumbs, and a pinch each of salt and pepper into the egg replacer mixture.

5. Add the cheese mixture into the mashed potatoes and stir until evenly combined.

6. Lightly grease a round pie pan and sprinkle the cornmeal evenly on the bottom. This adds a bit of crunch to the crustless base.

7. Transfer the potato mixture into the pie pan and press down gently to smooth the top.

8. Bake for 45 minutes, or until the top is golden brown and slightly crisp at the edges.

9. Let the pie rest for 10 minutes before slicing and serving.

5. St. Patrick's Day Rainbow Snack Board

Colorful • Vegan • Kid-Friendly
Serves: 4–6
Total Time: 15–20 minutes (assembly)

No St. Patrick’s Day celebration is complete without a festive snack board! This vibrant, all-vegan rainbow board is built around colorful freeze-dried fruits, crisp veggies, and green dips like guacamole or hummus. It’s a great centerpiece for the holiday table—and a fun, healthy way to get kids excited about plant-based eating.

Ingredients

Rainbow Layers:

• 1 cup freeze-dried strawberries

• 1 cup carrots or orange fruit pieces (orange)

• 1 cup freeze-dried mangos (yellow)

• 1 cup chopped green apples or kiwi (green)

• 1 cup freeze-dried blueberries (blue)

• 1 cup purple grapes (purple)

Cloud & Base Elements:

• 1 avocado, pitted

• 1 cup freeze-dried bananas (for cloud ends)

• 4 slices of bread

• 1 cup sliced green bell peppers or fresh cucumber slices

• 1 small bowl of hummus or guacamole

Fillers & Garnish:

• A handful of green grapes

• A handful of kiwi slices

• A bar of vegan chocolate (broken into chunks)

• Fresh mint leaves, optional garnish

Assembly Instructions:

1. Build the Rainbow:
   On a large cutting board or platter, arrange the freeze-dried and fresh fruits in a semi-circle arc, following the color order: red, orange, yellow, green, blue, and purple.

2. Create the Clouds:
   Mash the avocado and spread it evenly across the bread slices. Place these at the base of the rainbow. Add freeze-dried banana slices at each end of the arc to resemble fluffy clouds.

3. Add the Green Border:
   Place cucumber slices or sliced green bell peppers around the rainbow and clouds to build the base layer and tie into the St. Patrick’s Day green theme.

4. Complete the Board:
   Nestle in kiwi slices, green grapes, and chunks of vegan chocolate to fill any open spaces. Add a small bowl of guacamole or green hummus for dipping. Garnish with mint leaves if desired.

Which of these St Patrick’s Day vegan feast ideas are you planning to try? Let us know in the comments below. Happy St. Patrick’s Day from Mother Earth Products. 

References

1. https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-spinach-casserole-with-trumpet-mushrooms/
2. https://www.diannesvegankitchen.com/vegan-irish-stew/
3. https://healthyslowcooking.com/vegan-cruciferous-colcannon-for-st-patricks-day/
4. https://thiswifecooks.com/vegan-irish-potato-pie
5. https://www.eatingbyelaine.com/st-patricks-day-snack-board/

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