St. Patrick’s Day for Vegetarians: Healthy Irish Recipes
Until I started doing the research, I didn’t realize how difficult it was to find a meatless St. Patrick’s Day recipe. Apparently, the Irish love their meat!!!
Low and behold, I found two recipes that were very Irish and very delicious. So delicious, in fact, I think I’ll have to use them again in the near future. Check out these two amazing treats: soda bread and shepard’s pie. Enjoy!
Vegan Irish Soda Bread
Ingredients
- 1 tsp. ground cinnamon
- 2 ½ cups white whole-wheat flour
- ½ tsp. baking soda
- ½ tsp. coarse salt
- ¾ cup low-fat buttermilk or plain soymilk
- 3 Tbs. pure maple syrup
- ¾ cup dried currants
- 8 tsp. raw sugar, such as turbinado, optional
Cooking Directions
- Preheat oven to 450°F. Coat baking sheet with cooking spray.
- Whisk together flour, cinnamon, baking soda, and salt in bowl. Whisk together buttermilk, maple syrup, and currants in separate bowl. Stir buttermilk mixture into flour mixture until soft dough forms.
- Transfer to floured work surface, and shape into 8-inch round. Cut round into 8 wedges.
- Transfer to prepared baking sheet, and sprinkle each wedge with 1 tsp. sugar, if using.
- Bake 20 minutes, or until browned.
Recipe credit: Vegetarian Times
Vegan Shepherd’s Pie
Ingredients
- 4 baking potatoes
- 2T margarine
- 1/3c soy milk
- 1t white pepper
- 1 block tofu, cubed
- 8oz button mushrooms, sliced
- 2T olive oil
- 1c veggie or no-chicken broth
- 1c frozen peas and carrots
- 1/4c nutritional yeast
Cooking Directions
- Cook the potatoes either in the oven or the microwave, then mash them up with the soy milk, margarine, and pepper. Don’t fret if things are a bit dry. You’ll be adding some broth in just a few minutes!
- In a large frying pan, heat the olive oil and saute the tofu and mushrooms for a couple of minutes, then add the broth, peas, and carrots. Simmer until the mushrooms soften.
- Now would be a good time to preheat your oven to 400.
- Scoop out about half of the liquid from the pan and add it to your potatoes. Mash them up a bit more, then spread half of the potato mixture evenly on the bottom of an oiled 8X8″ baking dish.
- Add the veggies and the rest of the liquid from the pan, then spread the remaining potatoes over the top of the veggies. Sprinkle your nutritional yeast on top, then bake for about 20 minutes, or until the potatoes brown.
- Serve!
Recipe credit: Glue and Glitter