Meat-Free St. Patrick’s Day Meals

As St. Patrick’s Day falls on a Friday in Lent this year, here are some delicious meat-free options so that you can celebrate the day when we are all Irish (not to mention a great saint)!
St. Patrick's Day Cabbage and Potato Soup

St. Patrick’s Day Cabbage and Potato Soup

Needs Fulfilled: Holiday, Allergy Friendly (with modification), Vegetarian (Vegan with modification)
Serve With: Saltine or Oyster Crackers
Prep: 10 minutes Cook: 30 minutes Time to Table: 40 minutes
Needed Equipment: Saucepan
Serves: 4

STARTING PREPARATION:

  • Cut potatoes according to directions (you can do this up to 1 day ahead of time and store in a bowl covered with water in the refrigerator – drain before using)

INGREDIENTS:

  • 1 Tbsp olive oil
  • 1 tsp minced garlic (1 clove)
  • 4 cups chicken broth
  • 1 Tbsp dried minced onion
  • 1 ½ lb potatoes, chopped (peeled if desired)
  • ½ small head cabbage (about ¼ large head), chopped
  • ¼ tsp dried oregano
  • Dash salt and pepper (more to taste)
  • 1 Tbsp lemon juice
  • 2 Tbsp feta cheese, crumbled

DIRECTIONS:

  1. Heat the oil in the saucepan over medium high heat.Add the garlic and saute (cook, stirring occasionally) for about 1 minute.Add in the broth, onion, and potatoes.Bring to a boil, reduce heat, and simmer 10 minutes.
  2. Add in the cabbage, oregano, salt, and pepper.Cover and cook for 5 minutes.Remove from heat, stir in the lemon juice, cover and let sit about 10 minutes until the cabbage is soft but not overcooked.Serve topped with the feta cheese.

MAKE IT YOUR OWN:

  • Add 15 oz Great Northern beans or 1 cup cooked chicken for a boost of protein
  • Omit the cheese or use a dairy-free version
Shepherd's Pie

 Vegetarian Shepherd’s Pie

Needs Fulfilled: Holiday, Vegetarian/Vegan, Allergy Friendly (with substitution)
Serve With: Side Salad
Prep: 10 minutes Cook: 50 minutes Time to Table: 60 minutes
Needed Equipment: 2 saucepans, casserole dish
Serves: 4
You can make this casserole up ahead of time and store covered in the refrigerator for a day – just bake and serve to have the meal on the table in 30 minutes!

STARTING PREPARATION:

  • Cut celery, carrots, and potatoes according to directions (you can store the celery and carrots in a sealed container in the refrigerator for up to 3 days and the potatoes in a bowl of water in the refrigerator for up to 1 day – drain before using)

INGREDIENTS:

Mashed Potatoes (Topping):
  • 6 medium potatoes, peeled and cut into chunks
  • 6 Tbsp olive oil
  • 1 tsp salt
  • ¼ tsp pepper
Filling:
  • 1 Tbsp olive oil
  • 4 tsp minced garlic (4 cloves)
  • 2 stalks celery, sliced
  • 4 carrots, peeled and sliced
  • 1 ½ cups lentils
  • 3 cups water
  • 30 oz diced tomatoes (I prefer petite diced with no salt added)
  • ½ tsp thyme
  • 2 Tbsp dried minced onion
  • 1 bay leaf
  • ½ tsp pepper

DIRECTIONS:

  1. Cover the potatoes with water, bring to a boil, reduce heat to medium and boil for 20-30 minutes until very tender. Drain the potatoes.
  2. While that is cooking, heat the oil in the saucepan over medium heat. Add the celery, carrots, and garlic and cook until the vegetables are soft and golden. Add the remaining filling ingredients, bring to a boil, reduce heat and simmer for 20-30 minutes until the lentils are soft.
  3. Return the potatoes to the dry saucepan and put back on medium heat. Cook the potatoes, stirring often to dry them out a bit (2-3 minutes). Add the remaining ingredients and continuing stirring until the potatoes are mashed. You may need to add additional oil if it is not turning out creamy enough. If they are not mashing enough, use a potato masher or ricer to finish mashing them.
  4. Place the filling in the casserole dish. Top with the mashed potatoes. Bake at 350F for 30 minutes until topping is golden.

MAKE IT YOUR OWN:

  • You can substitute 3 parsnips, peeled and cut into chunks for the potatoes if desired
  • You can omit the celery or carrots if needed and substitute or add other vegetables as desired such as ½ cup corn, 2 small turnips, or ½ cup peas.
  • For an option without legumes, you can use 1 ½ lb browned ground meat (omit the water)
Need more help getting started with meal planning?  Our meal planning coaches would be happy to help!
Credits: The cabbage and potato soup recipe is adapted from the “Lemon Potato Soup with Feta” recipe in the October 2015 issue of Better Homes and Gardens.

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