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Meatless Monday: Go green this St. Patrick's Day

Green beer and corned beef are staples for St. Patrick’s Day celebrations here in Michiana, but those on meat-free diets have plenty of options to eat Irish, too. 

Heads up: Vegans should steer clear of the Guinness, which uses swim bladders of fish during the manufacturing process, SHAPE reports. A good resource for checking whether certain beers (and wines) are vegan-friendly is

If you’re in a hurry, try eating green foods or incorporating them into your meal, such as:

  • Kale
  • Parsley
  • Cabbage
  • Avocados
  • Green apples

Rein Juicery in South Bend is offering 25 percent off all green juices on Tuesday, March 17, in honor of St. Patrick’s Day.

You can also whip up a classic Irish dish with a vegetarian spin, like this soup recipe from the Providence Journal

The traditional soup uses mashed potatoes, cabbage and kale to fight off cold weather, HGTV reports. When it’s served on Halloween, also known as “Colcannon Night,” special tokens and goodies are hidden in the soup to predict happy occasions like marriage proposals. 


This vegetarian-friendly recipe can also be made vegan by switching butter for non-dairy spread, swapping half and half for soymilk and using unsalted cashews instead of cheese — the cashews make the pesto thick like the cheese would.  


  • 3½ tbsp. butter 
  • 10½ oz. potatoes, peeled 
  • 3½ oz. onions, peeled and diced 
  • 2 garlic cloves, crushed 
  • ½ tsp. nutmeg 
  • 3⅓ cups vegetable stock 
  • 14 oz. savoy cabbage, sliced 
  • ¾ cup + 1 tbsp. half and half 
  • Salt and pepper to taste 
  • 4 oz. parsley 
  • ⅔ cup extra virgin olive oil 
  • ¼ cup toasted pine nuts 
  • 1 garlic clove crushed 
  • ½ cup Parmesan cheese 


  1. Melt butter or spread over medium heat. Add potatoes, onions, garlic and nutmeg. Stir then cover, reducing to low heat for about 15 minutes and stirring occasionally. 
  2. Add vegetable stock and bring to high heat. Let onions and potatoes cook until soft. Add cabbage until cooked. 
  3. Place parsley, olive oil, crushed garlic, pine nuts and cashews or cheese into a blender or food processor until smooth. Set aside. 
  4. When cabbage has wilted, stir in cream. Pour soup into blender and blend until smooth. Season with salt and pepper and garnish with pesto and parsley if desired. 


Follow digital producer Danielle Waldron on Twitter @DanielleWaldron

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