3 Vegan St. Patrick’s Day Recipes You Will Love

3 Vegan St. Patrick’s Day Recipes You Will Love

Holiday food has always been an enjoyment for us.  Everything from holiday cookies in December to Cinco de Mayo recipes in May we love to incorporate the seasonal themes in our cooking.  So naturally, when March rolls in we start thinking Reubens, Bangers and Mash, Irish soda bread, and Cabbage.  It only made sense to create a St. Patrick’s Day inspired Meatless Monday post for you all to enjoy. From breakfast to dinner and everything in between we have you covered with 3 Vegan St. Patrick’s Day Recipes You Will Love all in one post.

Irish Cream Inspired Green Smoothie

If you are on the go each morning like I am, you will likely enjoy this quick Irish Cream Inspired Green Smoothie.  The creamy, lusciousness of this is a perfect tribute to Irish Cream with a green and vegan twist!

Irish Cream Inspired Green Smoothie

 

 

Irish Cream Inspired Green Smoothie
Serves 2 (or one 32 oz)
Course: Breakfast, Drinks, Snack
Cuisine: Holiday
Servings: 2 16 oz
Ingredients
  • 3 bananas
  • 6-8 dates pitted
  • 1 ½ cup Non-dairy milk we use Almond Milk
  • 2 handfuls of baby spinach
  • 1 teaspoon cinnamon
  • ½ teaspoon cocoa powder
  • 2 tablespoon ground flax for those healthy omega 3 fatty acids
  • 2 tablespoon chilled coffee regular or decaf
  • 1 teaspoon vanilla
  • 3 generous handfuls of Ice
Instructions
  1. Blend it up in the Vitamix or another high-efficiency blender

Chickpea Bangers and Mash with Sweet & Sour Cabbage

Chickpea Bangers and Mash with Sweet & Sour Cabbage
Serves 3-4 depending on portion sizes.
Course: Main Course
Ingredients
Chickpea Bangers
  • 1 cup carrot shredded
  • 1 can chickpeas drained and rinsed
  • 2 garlic minced
  • 1 teaspoon liquid aminos
  • 1 tablespoon maple syrup
  • 1/2 teaspoon thyme
  • 1 teaspoon oil this can be omitted if wrapping with rice paper
  • 1/2 teaspoon rosemary
  • Vital Wheat Gluten
  • rice paper wrappers
Mashed Golden Potatoes
  • 6-8 golden potatoes
  • 1/4 cup vegetable broth *kitchen tip, warm the vegetable broth in the microwave to keep the potatoes warm.
  • 1 tablespoon nutritional yeast
  • VegInspired Mushroom Gravy
Sweet & Sour Cabbage (this recipe is modified from Mario Batali)
  • 3/4 head of cabbage shredded
  • 1/2 onion minced
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Red Wine Vinegar
  • 2 tablespoon Sugar
Instructions
Chickpea Bangers
  1. Process all ingredients except gluten and rice paper wraps in food processor, and knead with the wheat gluten to form a “dough.”
  2. Divide into 6 equal portions
  3. Roll into logs and wrap with rice paper
  4. Bake on 400* for 20 minutes, flip, bake an additional 15 minutes
Mashed Golden Potatoes
  1. Boil 6-8 golden potatoes until soft
  2. Mash with 1/4 cup veggie broth* and Nutritional Yeast
  3. Salt and pepper to taste
  4. Add our mushroom gravy to boost the comfort level, if desired

Sweet & Sour Cabbage (this recipe is modified from Mario Batali)
  1. Saute onion in a large dutch oven over medium heat until soft
  2. Add the rest of the ingredients, cover, and simmer until cabbage is soft but toothsome (15-20 minutes)
  3. Salt & pepper to taste

 

Chickpea Bangers

Corned Beet Seitan Reuben

Corned Beet Seitan Reuben
Seriously this might be the Gold Medal Winner of the 3 Vegan St. Patrick’s Day Recipes You Will Love! GOLD MEDAL!
Course: Main Course
Cuisine: Holiday
Ingredients
Corned Beet Seitan
  • 1 large beet peeled & shredded
  • 1/2 14 oz block of tofu
  • 1/2 to 1 cups Vital Wheat Gluten
  • 1 teaspoon Black Pepper
  • 1 small bay leaf crumbled
  • 1/4 teaspoon Allspice
  • 1 teaspoon Paprika
  • 1 teaspoon Liquid aminos and extra for spraying outside of corned beet
  • Salt
Sauerkraut
  • Store-bought sauerkraut drained and rinsed – refrigerated not canned (unless you planned months ahead, which we did not :()
  • Brown sugar
  • Apple cider vinegar
  • Saute sauerkraut in a pan over medium heat with a splash of vinegar and pinch of brown sugar until dry.
Thousand Island Dressing
  • 1 part Vegenaise or other vegan mayo
  • 1 part sweet relish
  • ketchup to desired color/taste
  • horseradish to taste
Instructions
Corned Beet Seitan
  1. Process beet, tofu, and 1 tsp liquid aminos in a food processor until smooth.
  2. add 1/2 C gluten and mix/knead, adding the rest of the gluten until you have a moist but springy dough. You can add a small amount of water if the mixture is too dry.
  3. Mix allspice, black pepper, bay leaf, paprika, and salt (to taste) in a small bowl.
  4. Form the dough into a disk, spray each side with liquid aminos and sprinkle both sides with spice mixture. 
  5. Refrigerate overnight.

  6. Bake at 350F on a parchment lined baking sheet until lightly browned, 10-20 minutes, flipping halfway through.
  7. Slice and layer onto the reuben sandwiches.
Sauerkraut
  1. Saute sauerkraut in a pan over medium heat with a splash of vinegar and pinch of brown sugar until dry.
Thousand Island Dressing
  1. Mix all ingredients
Build the Reuben Sandwich
  1. This is where the magic happens. The assembly.
  2. Toast 1 slice of bread per sandwich and only one side, Place toasted side down on broiler safe pan

  3. Add dressing
  4. Corned Beet
  5. Sauerkraut
  6. Corned Beet
  7. Dressing smoother slice of bread (untoasted)
  8. Toast under broiler
  9. Consume!

Corned Beet 1

 

Corned Beet Seitan Reuben Drips

The Corned Beet Seitan Reuben was a sure winner.  We are already dreaming up other ways we can use the Beet Seitan.  We hope you have a safe and fun St. Patrick’s Day and you enjoy these recipes.  If you make any recipes or variations of any recipes from 3 Vegan St. Patrick’s Day Recipes You Will Love, please share via Social Media.  Instagram: @veginspired #veginspiredfoodie Facebook: @veginspired www.facebook.com/veginspired Twitter: @veginspired  We love to see your pictures and your take on our vegan versions of these holiday classics.

Eat More Plants, Drink Green Beer, and Love Animals!

XO,

Kathy & John

3 St. Patrick's Day Recipes You Will Love
3 St. Patrick’s Day Recipes You Will Love

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