I personally want full-flavored, Irish goodness on St. Patrick’s Day. When you have decided to eat compassionately for the planet, you may find yourself feeling a little left out (and grossed out) amidst all the corn beef chomping population beside you. Luckily for all you plant-based eaters out there, I have decided to share my favorite Irish, vegan recipe. 💚
Start by boiling 8 red skinned potatoes.
Preheat oven to 350 degrees.
Add the following ingredients to a sauté pan with a little veggie broth:
2 carrots, chopped
2 celery stalks, chopped
1/2 yellow onion, cubed
8 cremini mushrooms, sliced
3 cloves of garlic, minced
1 tsp fresh thyme
1 tsp fresh sage
Add a pinch of salt and pepper.
Add two cups of veggie broth, slowly.
Add 1 cup of tomato paste.
Add 1 cup of organic frozen peas.
Add a splash of red wine.
Let simmer until veggies become soft.
Add 1 tbsp flour, and continue to let simmer until thickened.
At about 15-20 minutes of boiling, the potatoes should be tender. Check with a fork or knife.
Drain the hot water from the potatoes. I usually cut the potatoes in half with a knife and leave them in the same pan.
Add 2 cups of your favorite nut milk (I use cashew milk).
Add garlic salt and pepper to taste.
The tender potatoes and added ingredients should be easily mashed and mixed by hand with a potato masher.
I put a little veggie broth on the bottom of the pan to prevent sticking.
Completely cover pan with thickened veggie filling. Make sure it is even by spreading with the back of a spoon.
Evenly layer mashed potato mixture on top of the veggies. Make sure it is spread as evenly as possible on top to keep a good ratio between potato topping and veggie filling.
Cook pan on the top shelf of your oven for 30 minutes, or until potato topping starts to brown and crisp.
Let dish cool for 5 minutes before serving.
Enjoy, and Happy St. Patrick’s Day!