This traditional Irish holiday is said to be more celebrated in the United States than in Ireland. So … let’s celebrate getting together with friends and family while keeping our own plant-based tradition.
Here are three different meal options (plus soda bread) that are close to the traditional items of corned beef, cabbage, potatoes, carrots, and soda bread. Sorry, no green beer recipes unless you wish to share a spinach beer experiment with us.
Following you will find a vegan corned beef substitute for the traditional platter. If you are not so inclined to do a meat substitute product try another traditional dish of Shepard’s Pie, where the veggies are inside the pie with a layer of potatoes on top. For an easier but equally flavorful option we share a hearty Irish Cabbage Stew containing the traditional veggies plus more.
Check out the recipes below and share which ones you celebrated with.
Vegan Corned Beef and Cabbage
This dish is not only delicious, but it’s remarkably low in fat and calories. Don’t wait for a special occasion to serve it!
- 2 medium onions, cut into wedges
- 1/2 head cabbage, finely chopped or shredded (I used red cabbage this time)
- 4 carrots, cut into 2-inch lengths and quartered
- 2 ribs celery, thickly sliced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1/4 teaspoon rubbed sage
- 1 teaspoon dry mustard
- 1 teaspoon mild horseradish
- 1 tablespoon red wine vinegar
- salt and freshly ground pepper, to taste
- 6-8 ounces vegetarian “beef” or seitan (I used Lightlife Strips)
- 2 tablespoons whole wheat flour
- 1/4 cup water
- 1 tablespoon red wine or cooking sherry (really adds great flavor)
- Sauté the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, and the seasonings. Cover and cook over medium heat for 15 minutes. Add the “beef,” cover, and cook for 15 more minutes, until vegetables are soft.
- Use a slotted spoon to remove the vegetables and “beef” to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water, and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the “beef” and vegetables to serve.
Preparation time: 15 minute(s) | Cooking time: 45 minute(s)
Number of servings (yield): 4
- 4 large russet potatoes (about 2 pounds), peeled and cut into large chunks
- Sea salt
- 2 large yellow onions, finely diced
- 3 large carrots, diced
- 3 cups frozen peas
- 3 cups frozen corn
- 4 cups frozen broccoli florets
- 6 tablespoons arrowroot powder
- 4 cups unsweetened, unflavored plant milk
- 1⁄4 cup nutritional yeast
- Freshly ground black pepper
- Chopped fresh chives, for serving (optional)
1. Preheat the oven to 350°F.
2. Place the potatoes in a large pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium, cover the pot, and cook until the potatoes are tender when pierced with the tip of a sharp knife, 12 to 14 minutes. Remove the pot from the heat and drain off all but 2⁄3 cup of the cooking water. Use a masher to mash the potatoes well. Season with salt to taste, and set aside.
3. Cook the onions and carrots in a large sauté pan over medium-high heat, stirring occasionally, until the onions are translucent and beginning to brown, 8 to 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.
4. Add the peas, corn, and broccoli. Cook until heated through, about 5 minutes.
5. Meanwhile, combine the arrowroot powder with the plant milk in a medium bowl, and whisk until well blended. Add the mixture to the vegetables along with the nutritional yeast, and cook until thickened, about 5 minutes. Season with salt and pepper to taste.
6. Transfer the vegetable mixture to a 9×13-inch pan. Spoon the mashed potatoes evenly over the top.
Bake until bubbly and lightly browned, about 1 hour. Sprinkle with the chopped chives, if desired, and serve hot.
Recipe source by Del Sroufe author of “Forks Over Knives – The Cookbook”
Irish White Bean Cabbage Stew
- 1 large onion, chopped
- 3 ribs celery, chopped
- 2 to 3 cloves garlic, minced
- 1/2 head cabbage, chopped
- 4 carrots, sliced
- 1 to 1-1/2 pounds potatoes, cut in large dice
- 1/3 cup pearled barley (optional or substitute with gluten-free grain)
- 1 bay leaf
- 1 teaspoon thyme
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon rosemary, crushed
- 1/2 teaspoon freshly ground black pepper
- 6-8 cups vegetable broth
- 3 cups cooked great northern beans (2 cans, drained)
- 1 14 1/2-ounce can diced tomatoes
- 1 tablespoon chopped parsley
- salt to taste
Instructions – Serves: 6
- Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.
- Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.
Irish Soda Bread, Whole Wheat
- 2 cups nondairy milk
- 2 tsp apple cider vinegar
- 4 cups whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp raw sugar (optional)
- 1 cup raisins (optional)
Combine the apple cider vinegar with non-dairy milk and set aside for at least 5 minutes. Grab a really big mixing bowl (the biggest you have) and add the flour, sugar, baking soda, salt and raisins. Whisk until it’s evenly combined and well incorporated. Whisk the non-dairy milk mixture a few times until it’s light yellow and curdled. Slowly pour non-dairy milk mixture into the flour, stirring as you go with a wooden spoon until it’s wet and dough-like. You may not use all of the liquid. Knead the dough once or twice to shape it into a ball but be careful not to over knead or it will be tough. Place dough on a greased cookie sheet or a greased cast-iron skillet (how the Irish do it). Using a serrated knife to make an “X”. Bake 30 to 45 minutes @ 425F, until it’s golden and cooked thoroughly. Check by pushing a long, wooden skewer or thin chopstick into the center. If it comes out clean, it’s done. Also add an aluminum foil tent over top after 20-25 minutes if the top is burning or getting too dark.