Get Even More Green on St. Patrick’s Day with These Plant-Based Recipes - Nafsika Inc.
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Get Even More Green on St. Patrick’s Day with These Plant-Based Recipes

By March 18, 2022Recipes

When one thinks of a celebration of a Patron saint, nothing comes close to that of St. Patrick. He is one of the most known saints across Christianity, and his feast is celebrated worldwide on March 17, which is the day he had died.

On the contrary, the Irish consider him a patron saint and have marked the date as a religious holiday from the past thousand years. And since his feast comes during the season of fasting – Lent, Christians often attend morning mass and then celebrate from afternoon onwards.

Having a luxurious feast consisting of meat and alcohol is intolerable. But that isn’t stopping anyone from truly making most of the occasion, especially since plant-based recipes are becoming more popular. Here are the top 4 recipes to make St. Patrick’s Day the best one yet.

Irish Coffee


For the coconut whipped cream:

  • 1 14-ounce can full-fat coconut milk, chilled at least 12 hours
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch salt

For the Vegan Irish Coffee:

  • 1 cup strong brewed coffee
  • 1/8 cup 2 tablespoons whiskey (Suggestions: Use Irish whiskey such as Jameson for a more authentic version – We recommend Johnnie Walker scotch whiskey and it’s good too.)
  • 1 teaspoon granulated sugar (optional)
  • 1/3 cup coconut whipped cream

Add syrup, vanilla, and pinch salt. Pour the coffee, whiskey, and sugar, if using, into a mug or heatproof glass. Stir to combine (if adding sugar, take care to stir until dissolved). Spoon coconut whipped cream over the top. Serve.


Spoon the white, solid layer off the top of the can of coconut milk and place it in the bowl of a stand mixer affixed with the whisk attachment or in a medium bowl so you can use a hand mixer. Beat at medium speed until it forms stiff peaks, 2-3 minutes.

Loaded Nachos


  • 8 ounces sturdy tortilla chips
  • 1 can (15 ounces) pinto beans, rinsed and drained, or 1 ½ cups cooked pinto beans
  • 1 packed cup (4 ounces) Nafsika’s Garden Cheddar Style Shreds
  • 1 packed cup (4 ounces) shredded Nafsika’s Garden Artisan with Peppercorn, or additional Cheddar style
  • 1 medium red bell pepper, finely chopped
  • ⅓ cup crumbled Nafsika’s Garden Feta style
  • Pickled jalapeños, to taste
  • Avocado dip, thinned with water until it reaches a drizzly consistency, or guacamole
  • ⅓ cup chopped green onions
  • 2 radishes, chopped
  • 2 tablespoons chopped cilantro


Preheat the oven to 400 °F. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside. Sprinkle the prepared pan of chips generously and evenly with the beans, followed by the shredded Nafsika’s Garden cheese style, bell pepper, crumbled feta, and pickled jalapeños.

Bake until the cheese is melted and bubbling for about 9 to 13 minutes. Remove the nachos from the oven and set them aside. Once the nachos are out of the oven, drizzle sauce on top. If using guacamole, splotch the guacamole over the nachos like polka dots. Sprinkle the nachos with chopped green onion, radish, and cilantro. Serve immediately.

Shamrock Shake


For the shamrock shake:

  • 1 400ml can full-fat coconut milk (1 ¾ cups) or Heavenly Heavy Cream (page 206 in Fuss-Free Vegan), frozen in an ice cube tray
  • 1 cup plant-based milk (such as soy or almond)
  • 2 – 3 tablespoons agave
  • ¼ teaspoon peppermint extract
  • ¼ teaspoon vanilla extract
  • 8 – 10 drops vegan green food coloring


  • Coconut Whipped Cream
  • green sprinkles
  • fresh mint leaves
  • maraschino cherries
  • vegan chocolate syrup


Pour the full-fat coconut milk or Heavenly Heavy Cream into an ice cube tray and freeze overnight. Add the frozen cubes to a blender along with the agave, peppermint extract, vanilla extract, and food coloring.

Blend until smooth and creamy. Divide among two glasses. Optionally, you can decorate your shakes with any additional toppings. For instance, go for the coconut whipped cream and green sprinkles. Lastly, serve.

Shepherd’s Pie


Mashed Potatoes:

  • 3 pounds Yukon gold potatoes, partially peeled (thoroughly washed)
  • 3-4 Tbsp vegan butter
  • Sea salt and black pepper (to taste)


  • 1 Tbsp olive oil
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 Tbsp tomato paste (optional)
  • 1 healthy pinch each sea salt and black pepper
  • 1 1/2 cups uncooked brown or green lentils (rinsed and drained)
  • 4 cups vegetable stock (DIY or store-bought)
  • 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)
  • 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn


Slice any large potatoes in half, place them in a large pot, and fill them with water until they’re just covered. Bring to a low boil on medium-high heat, then generously salt, cover, and cook for 20-30 minutes or until they slide off a knife very easily. Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter, or large fork to mash until smooth. Add the desired amount of vegan butter, and season with salt and pepper to taste. Loosely cover and set aside. While potatoes are cooking, preheat the oven to 425 °F (218 °C) and lightly grease a 2-quart baking dish. In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized for about 5 minutes. Add tomato paste and a pinch of salt and pepper each. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then cover and reduce heat to simmer.

Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, frequently stirring to evaporate any excess liquid. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together. Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top. Let it cool briefly before serving.

By looking at the names above, you may have come across it already or never tried it with those ingredients. Either way, these are some top-rated recipes that will surely satisfy any vegan lover and impress those who aren’t.