Irish cuisine often gets a bad rap for being all about potatoes and meat, but did you know that there’s a rich tradition of delicious vegetarian dishes in Ireland too? From hearty stews to creative twists on classic comfort foods, Irish vegetarian recipes offer a world of flavor and flair. In this article, we’ll explore 18 mouthwatering options that showcase the best of Irish veggie cuisine.
Whether you’re looking for a satisfying main dish or a flavorful side, these recipes are sure to delight. From Colcannon with kale to Vegetable Stew with Guinness glaze, each one is a testament to Ireland’s love affair with good food and good company. So grab your apron and get ready to cook up some Irish magic!
Traditional Irish Colcannon with Kale
Colcannon is a beloved Irish dish made from mashed potatoes, kale or cabbage, onions, and sometimes ham or bacon. This recipe adds a boost of nutrition with the addition of curly kale.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch pieces
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1 small onion, finely chopped
– 2 tablespoons butter
– Salt and pepper to taste
– Optional: 2 slices of cooked bacon or ham, diced
Instructions:
1. Boil the potatoes in salted water until tender, about 15-20 minutes.
2. Drain the potatoes and mash with butter, salt, and pepper.
3. In a large skillet, sauté the chopped onion and kale in butter until the kale is wilted.
4. Add the mashed potatoes to the skillet and stir until combined with the kale mixture.
5. If using, add diced bacon or ham and stir to combine.
6. Serve hot.
Cooking Time: 30-40 minutes
Hearty Irish Vegetable Stew
Warm up with this comforting, flavorful stew that’s packed with a variety of tender vegetables and hearty potatoes.
Ingredients:
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium-sized carrots, peeled and sliced
– 2 stalks of celery, chopped
– 1 cup of frozen peas
– 1 can (14.5 oz) of diced tomatoes
– 4 cups of vegetable broth
– 1 teaspoon of dried thyme
– Salt and pepper to taste
– 2 tablespoons of butter
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion, minced garlic, sliced carrots, and chopped celery. Cook until the vegetables are tender, about 10 minutes.
3. Add the cubed potatoes, frozen peas, diced tomatoes, vegetable broth, and thyme. Season with salt and pepper to taste.
4. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the potatoes are tender.
5. Serve hot and enjoy!
Cooking Time: 45-50 minutes
Irish Soda Bread with Herbs
Savor the simplicity of traditional Irish soda bread infused with fresh herbs for a delightful twist.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon butter, melted
– 3/4 cup buttermilk
– 1 egg, beaten
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add melted butter, buttermilk, beaten egg, parsley, and chives to the dry ingredients. Stir until just combined – do not overmix.
4. Turn dough out onto a floured surface and gently knead 2-3 times until it comes together in a sticky ball.
5. Place dough on prepared baking sheet and shape into a round or oblong loaf.
6. Bake for 35-40 minutes, or until bread is golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Enjoy your fresh-from-the-oven Irish soda bread with herbs!
Creamy Potato and Leek Soup
A comforting and flavorful soup that combines the richness of potatoes and cream with the subtle sweetness of leeks.
Ingredients:
– 2 large leeks, white and light green parts only, chopped (about 2 cups)
– 3-4 large potatoes, peeled and diced (about 2 cups)
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped leeks and cook until softened, about 5 minutes.
2. Add the chopped onion and cook for an additional minute.
3. Add the diced potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. Stir in the heavy cream and adjust seasoning as needed.
6. Serve hot, garnished with chopped chives or scallions if desired.
Cooking Time: 40-45 minutes
Roasted Root Vegetables with Guinness Glaze
Roasted Root Vegetables with Guinness Glaze: A rich and savory side dish that’s perfect for special occasions or cozy nights in. This recipe combines the natural sweetness of roasted root vegetables with the deep, velvety flavor of Guinness stout.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 large parsnip, peeled and chopped
– 1 large turnip, peeled and chopped
– 2 tablespoons olive oil
– 1/4 cup Guinness stout
– 2 tablespoons honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped root vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30 minutes or until tender and caramelized.
4. In a small saucepan, combine Guinness stout and honey. Bring to a simmer over medium heat and cook for 5-7 minutes or until reduced slightly.
5. Toss the roasted root vegetables with the Guinness glaze and serve hot.
Cooking Time: 40-45 minutes
Irish Champ with Spring Onions
A creamy, flavorful twist on the classic Irish Champ, this recipe adds a punch of spring onion flavor to the traditional mashed potatoes and scallion topping.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch pieces
– 2 tablespoons butter
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– 1/4 cup spring onions (thinly sliced)
– 2 tablespoons unsalted butter, softened
Instructions:
1. Boil the potatoes until tender, then drain and mash with a fork.
2. Add butter, salt, and pepper to the mashed potatoes, mixing well.
3. In a small saucepan, melt 1 tablespoon of butter over low heat. Add spring onions and cook for 2-3 minutes or until softened.
4. Fold the cooked spring onions into the mashed potatoes with a fork.
5. In a separate bowl, mix together heavy cream or half-and-half and remaining 1 tablespoon of softened butter.
6. Fold the cream mixture into the potato mixture, mixing well to combine.
7. Serve immediately.
Cooking Time: Approximately 25-30 minutes
Vegetarian Shepherd’s Pie with Lentils
A hearty, plant-based twist on a classic comfort food dish, this vegetarian shepherd’s pie is packed with nutritious lentils and flavorful vegetables. Perfect for a cozy night in or a crowd-pleasing meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 cup frozen peas and carrots
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons tomato paste
– 2 cups vegetable broth
– 2 tablespoons all-purpose flour
– 2 cups mashed potatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions. Drain and set aside.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add mushrooms, peas and carrots, thyme, salt, and pepper. Cook until vegetables are tender, about 10 minutes.
5. Stir in tomato paste and vegetable broth. Bring to a simmer and cook for 2 minutes.
6. In a separate pot, combine cooked lentils, flour, and 1/4 cup water. Simmer over low heat, stirring constantly, until mixture thickens.
7. Assemble pie by spreading lentil mixture in a 9×13-inch baking dish, followed by the vegetable mixture. Top with mashed potatoes.
8. Bake for 25-30 minutes or until potatoes are golden brown.
Cooking Time: 45-50 minutes
Irish Cabbage and Carrot Stir-Fry
A hearty and flavorful stir-fry that combines the sweetness of carrots with the crunch of Irish cabbage, all wrapped up in a savory sauce. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 medium head of Irish cabbage, thinly sliced
– 2 medium carrots, peeled and grated
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the cabbage and carrots; cook until they start to soften, about 5 minutes.
3. Add the onion and garlic; cook for an additional 2-3 minutes, until the vegetables are tender.
4. In a small bowl, whisk together the soy sauce and honey.
5. Pour the sauce over the vegetables; stir-fry for 1-2 minutes to combine.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Cheesy Potato Farls
Satisfy your cravings with these creamy, cheesy, and utterly comforting potato farls!
Ingredients:
– 2 large potatoes, peeled and grated
– 1/4 cup butter, softened
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup cheddar cheese, grated
– 1/4 cup milk
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the grated potatoes, softened butter, flour, salt, and black pepper.
3. Mix until well combined, then stir in the cheddar cheese.
4. Gradually add the milk, stirring until the mixture forms a thick paste.
5. Grease a 9×13 inch baking dish with butter or cooking spray.
6. Add the potato mixture to the prepared baking dish and smooth out the top.
7. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Spinach and Cheese Potato Cakes
Elevate your breakfast or brunch game with these crispy and flavorful Spinach and Cheese Potato Cakes, packed with nutritious spinach and melted cheddar cheese.
Ingredients:
– 2 large potatoes, peeled and grated
– 1 cup fresh spinach leaves, chopped
– 1/4 cup grated cheddar cheese
– 1/4 cup all-purpose flour
– 1 egg, lightly beaten
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine potatoes, spinach, cheese, flour, and egg. Mix well.
2. Divide the mixture into 6-8 portions and shape each into a patty.
3. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium heat.
4. Cook the patties for 3-4 minutes on each side, until golden brown and crispy.
5. Serve hot with your favorite toppings or sides.
Cooking Time: 12-15 minutes
Irish Parsnip and Apple Mash
A sweet and savory twist on traditional mashed potatoes, this Irish-inspired side dish combines the natural sweetness of parsnips with the crunch of apples. Perfect for a St. Patrick’s Day celebration or a cozy family dinner.
Ingredients:
– 2-3 large parsnips, peeled and chopped into 1-inch pieces
– 1 large apple, peeled and chopped into 1-inch pieces (Granny Smith or other firm variety works well)
– 2 tablespoons butter
– 1/4 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss parsnips with 1 tablespoon butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, combine roasted parsnips, chopped apple, remaining 1 tablespoon butter, and heavy cream or half-and-half. Mash with a potato masher or fork until smooth.
4. Season with salt and pepper to taste.
5. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Vegetarian Irish Breakfast Hash
A hearty vegetarian twist on a classic Irish breakfast, this hash combines crispy potatoes and sweet bell peppers with creamy eggs and savory mushrooms.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 large bell pepper, diced
– 1 small onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 eggs
– 1/4 cup vegetable oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 2 tablespoons of oil, salt, and pepper until coated.
3. Spread potatoes on a baking sheet and roast for 20-25 minutes, or until crispy.
4. In a large skillet, heat remaining 2 tablespoons of oil over medium-high heat. Add bell pepper and onion; cook until tender, about 5 minutes.
5. Add mushrooms to the skillet; cook until they release their moisture and start to brown, about 3-4 minutes.
6. Create 4 wells in the mushroom mixture and crack an egg into each well. Cook until whites are set and yolks are cooked to desired doneness.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 40-45 minutes
Beetroot and Goat Cheese Tart
This vibrant tart combines the natural sweetness of beetroot with the tanginess of goat cheese, perfect for a light and refreshing meal or snack.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2 large beetroot, peeled and thinly sliced
– 1/4 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
2. Arrange the beetroot slices on one half of the pastry, leaving a 1/2-inch border around the edges.
3. Sprinkle the crumbled goat cheese over the beetroot.
4. Fold the other half of the pastry over the filling and press the edges to seal.
5. Brush with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes, or until the pastry is golden brown.
7. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 25-30 minutes
Irish Oatmeal and Vegetable Patties
Start your day with a flavorful and nutritious twist on traditional oatmeal. These patties combine rolled oats, sautéed vegetables, and a hint of spice for a satisfying breakfast or snack.
Ingredients:
– 1 cup rolled oats
– 1/2 cup mixed vegetables (carrots, zucchini, bell peppers), finely chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons breadcrumbs
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, combine oats, vegetables, onion, garlic, thyme, salt, and pepper. Mix well.
3. Add olive oil and mix until the mixture forms a sticky dough.
4. Divide the dough into 4-6 portions, depending on desired patty size.
5. Shape each portion into a patty and coat with breadcrumbs.
6. Cook patties for 3-4 minutes per side, or until golden brown.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Warm Irish Salad with Roasted Veggies
A hearty and comforting salad that combines the richness of Irish cheddar with the natural sweetness of roasted vegetables, all on a bed of crispy kale.
Ingredients:
– 1 bunch curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 red bell pepper, seeded and sliced
– 1/4 cup Irish cheddar cheese, crumbled
– Salt and pepper to taste
– 2 tablespoons apple cider vinegar
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato, carrot, and red bell pepper with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a large skillet, heat apple cider vinegar over medium-high heat.
5. Add kale to the skillet and cook for 2-3 minutes or until slightly wilted.
6. In a large bowl, combine roasted vegetables, cooked kale, and crumbled Irish cheddar cheese.
Cooking Time: 30-35 minutes
Vegetarian Irish Stew with Barley
This hearty and comforting stew is a vegetarian twist on the classic Irish dish, packed with tender vegetables, creamy barley, and a rich flavor profile. Perfect for a cozy evening meal or a cold winter’s day.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add carrots, potatoes, barley, broth, diced tomatoes, and thyme. Season with salt and pepper.
3. Bring to a boil, then reduce heat to low and simmer, covered, for 45-50 minutes or until the vegetables are tender and the barley is creamy.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Braised Cabbage with Irish Butter
Savor the rich flavors of Ireland with this simple yet indulgent braised cabbage recipe, perfectly complemented by the creamy richness of Irish butter.
Ingredients:
– 1 head of cabbage, cored and chopped
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 4 tablespoons Irish butter, softened
Instructions:
1. In a large skillet, heat the olive oil over medium-low heat.
2. Add the sliced onion and cook until caramelized, stirring occasionally (about 20 minutes).
3. Add the chopped cabbage, garlic, and caraway seeds to the skillet. Cook for an additional 5-7 minutes, or until the cabbage is tender.
4. Season with salt and pepper to taste.
5. Serve hot, topped with softened Irish butter.
Cooking Time: 30-40 minutes
Sweet Potato and Kale Colcannon
A twist on the classic Irish colcannon dish, this sweet potato and kale version adds a deliciously sweet and earthy flavor combination to the traditional mashed potatoes and kale.
Ingredients:
– 2 large sweet potatoes, peeled and chopped into 1-inch cubes
– 2 cups curly kale leaves, stems removed and discarded, leaves coarsely chopped
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with a pinch of salt and roast in the preheated oven for 45-50 minutes, or until tender when pierced.
3. In a large skillet, melt butter over medium heat. Add chopped kale and cook, stirring occasionally, until wilted and slightly caramelized (about 5-7 minutes).
4. Drain cooked sweet potatoes and add to the skillet with kale. Mash together using a potato masher or fork.
5. Stir in heavy cream or half-and-half to desired consistency.
6. Season with salt and pepper to taste.
Cooking Time: approximately 1 hour 15 minutes
Summary
Discover the rich flavors of Ireland’s cuisine without sacrificing your love for plants with these 18 authentic vegetarian recipes. From comforting dishes like Traditional Irish Colcannon with Kale and Hearty Irish Vegetable Stew, to sweet treats like Beetroot and Goat Cheese Tart, there’s something for everyone. Learn how to make Irish Soda Bread with Herbs, Creamy Potato and Leek Soup, and Roasted Root Vegetables with Guinness Glaze, among many other delicious options. These recipes showcase the best of Ireland’s vegetarian cuisine, perfect for a St. Patrick’s Day celebration or any day you want to feel like you’re in the Emerald Isle.
