34 Vegetarian Recipes for St. Patrick’s Day
From colcannon potatoes to Guinness floats to green foods galore, these vegetarian recipes are perfect for your St. Patrick's Day spread.
My mother came from Ireland as a teen and brought the comforting recipe with her. I find that it's a great way to get my family to eat cooked cabbage...hidden in Grandma's potatoes! —Marie Pagel, Lena, Wisconsin
Some people consider bread to be the most important part of a meal...and this Irish bread satisfies such folks! This recipe is by far the best soda bread I've ever tried. With the addition of raisins, it is moist and delicious! —Evelyn Kenney, Trenton, New Jersey
That very first sip of a Guinness is what inspired this quick and easy dessert. The rich, creamy foam that gathers on the top of a freshly poured draft made me think of vanilla ice cream. At that point, I knew I had to combine the two in a Guinness float. —James Schend, Taste of Home Deputy Editor
Kids and adults alike will gobble up this rainbow snack platter. Go ahead and make it as large as you’d like! —Taste of Home Test Kitchen
I made a few adjustments to this savory soup recipe I came across in a community cookbook. It's rich, buttery and cheesy, plus it's so quick to prepare. —Janice Pogozelski, Cleveland, Ohio
This Irish coffee lives up to its reputation as a relaxing after-dinner drink. Creme de menthe adds a colorful touch to the cream. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
This fluffy pistachio salad is a real treat since it's creamy but not overly sweet. It's easy to mix up, and the flavor gets better the longer it stands. It's perfect for St. Patrick's Day, served in a green bowl.
-Pattie Ann Forssberg, Logan, Kansas
-Pattie Ann Forssberg, Logan, Kansas
If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey
My rolls started out as a basic bread recipe, and I adapted it to our tastes. They’re perfect with a meal anytime, especially in fall. Although our son-in-law (we have two grown kids) can’t stand squash, he loves these!
—DeDe Waldmann, Monona, Wisconsin
For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine. —Dotty Egge, Pelican Rapids, Minnesota
I use this dish often when the schedule gets tight and I need a "hurry up" vegetable to cook. It adds plenty of substance to a simple meal.
I grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas Carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes dice the carrots several days in advance. —Sue Gronholz, Beaver Dam, Wisconsin
My neighbor had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. My vegetarian cabbage soup was the clear winner. —they ate the whole pot! —Lorraine Caland, Shuniah, Ontario
When my children were young, I would often dress up fresh fruit in this easy-to-fix salad. Decades later, my grandchildren and great-grandchildren still love digging into the fruity layers. The salad goes well with barbecued meats or cold sandwiches. —Jonnie Adams Sisler, Stevensville, Montana
When I was young, my family grew our own cabbages. It was fun to put them to use in the kitchen, just as I did with this comforting side. With potatoes, deviled eggs and cornbread, it tastes like home. —Bernice Morris, Marshfield, Missouri
Add some creamy goodness to your cup of joe with a splash of this alcohol-free version of the Irish favorite. —Marcia Severson, Hallock, Minnesota
To top off the meal, Connie bakes these appropriately Irish cookies. "But they taste good anytime," she says. "You can even change the food coloring to fit other holidays." —Connie Lou Blommers, Pella, Iowa
This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado
My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming
This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia
Instead of the ever-popular garlic mashed potatoes, this unusual recipe calls for prepared horseradish. The zippy side dish would be fantastic with roast beef. —Cynthia Gobeli, Norton, Ohio
With plenty of veggies and a creamy egg-cheese filling, this tasty quiche gets great reviews every time I make it! —Lilith Fury-Thompson, Pittsburgh, Pennsylvania
These stout brownies are so rich and fudgy. I also love that you need only one bowl and a skillet to make this quick dessert, so it's perfect for weeknight cleanup. —Mandy Naglich, New York, New York