Animal agriculture is responsible for at least 14.5 percent of our global greenhouse gas emissions and is a major driver of climate change, deforestation, air and water pollution, habitat loss, and other environmental harms.

The good news is that by transitioning to a plant-based diet, you can have a positive impact on our planet. According to the United Nations, shifting to a plant-based diet can reduce one’s yearly carbon footprint by as much as 2.1 tons.

If you’re looking for festive and delicious vegan St. Patrick’s Day recipes that help you celebrate traditions without unsustainable, meat-heavy dishes, you’re in luck!

Farm Sanctuary Chef Gail Patak has cooked up three Irish-inspired dishes to share with you.

Enjoy!

Bangers and mash is a beloved dish made with sausage and mashed potatoes. Try this plant-based alternative sure to be a smash hit at your party.

Prep time: 40 minutes

Cook time: 30 minutes

Serves: 4

Here are all the elements you’ll need:

Ingredients:
1 package of 4 Beyond Sausage Brat Original
1 Tbsp olive oil

Instructions: Slice the sausage links lengthwise, then set aside. Heat a non-stick pan over medium-high with the olive oil. Once hot, reduce the heat to medium, then place the sausage links (sliced in half lengthwise) face down in the pan and let brown for approximately 5 minutes.

For the cabbage:
½ a green cabbage, diced small
6 Tbsp vegan butter
1 cup vegetable stock or broth
Salt and Pepper to taste

For the mashed potatoes:
5 pounds Yukon gold potatoes
1 ½ cups vegan butter, room temperature
1 cup vegan Parmesan
1 cup nutritional yeast
3 Tbsp ground black pepper
3 Tbsp Himalayan sea salt
2 cups full-fat oat milk
Pinch of sea salt (for cooking water)

Instructions:

For the mashed potatoes: In a large pot, place unpeeled whole potatoes (do not cut) and fill just above the potatoes with water. Add a pinch of sea salt and bring the potatoes to a full boil, then reduce heat to medium-high and cook until soft. You should be able to push a fork through the potatoes very easily. The softer the potatoes, the creamier the mash.

Remove cooked potatoes from the heat and strain into a large mixing bowl. While the potatoes are still hot, add the butter first until completely incorporated with a masher or use a hand or standing mixer. Then add all remaining mashed potato ingredients until well blended. 

For the cabbage:
Place all ingredients into a large sauté pan and set to medium heat. Braise for approximately 15 minutes. Remove from heat and add to prepared mashed potatoes.

Ingredients:
4 cups vegetable broth
1 cup full-fat oat milk
6 Tbsp vegan butter, at room temperature
⅛ cup liquid aminos
2 Tbsp minced garlic
2 Tbsp ground black pepper
4 Tbsp poultry seasoning (McCormick works well)
½ cup nutritional yeast
6 Tbsp cornstarch

Instructions: Place all ingredients into a blender. Blend on medium-high speed until creamy and fully incorporated. This can be done in batches if needed. Put mixture into a large stockpot or nonstick pan, and let simmer for 15 minutes.

Bangers & mash assembly: On each plate, place mashed potatoes, then a sausage link, and pour gravy over the top before serving.

Guinness stew is a classic traditionally made with beef or lamb meat. We have a savory vegan version that’s just stewpendous.

Prep time: 15 minutes

Cook time: 50 minutes

Makes: Six 12-ounce servings

Ingredients:
One package Gardein Beefy Tips (or another vegan beef alternative)
4 Tbsp olive oil
½ cup cornstarch
1 tsp salt
1 tsp ground black pepper
3 tsp minced garlic
5 cups vegetable stock or broth
2 cups Guinness Stout (you can substitute with an IPA)
3 Tbsp vegan butter (Earth Balance recommended)
1 large yellow onion, finely chopped
3 pounds Yukon gold potatoes, with peels on, cut into medium cubes
3 cups sliced carrots (cut round)
1 cup chopped celery
4 bay leaves
2 tsp smoked paprika
2 tsp chopped thyme
1 Tbsp vegan Worcestershire sauce (The Wizard’s recommended)
12-ounce can chopped tomatoes

Instructions:
Thaw beefy tips, until soft but still cold.

In a medium bowl, combine cornstarch, pepper, and salt. Add the thawed beefy tips and toss until well-coated.

Place the olive oil in a heavy stock pot, heat over medium-high heat. Add the tips and cook until they have reached a light golden brown color, stirring to prevent burning. Turn off the heat.

Place the stockpot over medium-high heat (do not remove the vegan beef tip mixture), add the remaining ingredients, and bring to a boil. Reduce to medium-low and let simmer, uncovered for approximately 45 minutes, or until all vegetables are soft.  

Spoon into bowls and serve.

Optional: Add green cabbage for added thickness and extra nutritional value. 

This rich Irish apple cake offers the perfect blend of sweetness and spice. It’s served with a streusel topping, and there’s no need for dairy.

Prep Time:  30 minutes 

Bake time: 40 minutes

Serves: 8-10

Ingredients:

For the Caramelized Apples:
6 apples – peeled, cored, and thinly sliced (Granny Smith for tart flavor, Honey Crisp for sweet)
⅛ cup dark brown sugar
4 Tbsp vegan butter (Earth Balance recommended)
Zest of 2 lemons

For the cake batter:
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ cup olive oil
⅔ cup maple syrup
½ cup water
2 tsp pure vanilla extract
1 tsp lemon juice
1 Tbsp ground cinnamon
1 tsp salt

For the streusel topping:
2 cups rolled oats
2 Tbsp vegan butter (Earth Balance recommended)
¼ cup all-purpose flour
1 tsp ground ginger
1 tsp salt
1 tsp pure vanilla extract

Instructions:

For the caramelized apples: Heat butter and brown sugar over medium-high heat until the sugar dissolves.  Add apples and lemon zest, pan sear until they reach a light caramel color. Remove from heat and set aside.

For the streusel topping: Place the oats in a food processor or blender. Slowly pulse until oats are fine, then add remaining ingredients until incorporated.

For the cake: Preheat oven to 350 degrees. Place all cake batter ingredients into a large mixing bowl and gently mix until completely incorporated with minimal lumps.

Assembly & baking: Place the streusel on the bottom of an 8-inch round baking pan (a spring form pan makes it easiest to remove the cake after cooling), pressing lightly. Add the caramelized apple mixture, then pour the cake batter on top. Bake for approximately 40 minutes or until a toothpick or bamboo skewer is inserted and looks clean. 

Let cool completely, then remove from the pan. Hint: If not using a springform pan, place a large plate at the top of the baking pan and turn it over. The plate helps to keep the cake in place.