4.1% of the Irish Population, or 146,426 adults, follow a vegan diet as of 2021.
It is also estimated that 8% of the Irish population are now vegetarian, with increasing numbers being 'flexitarian', meaning that they limit the amount of meat or dairy products in their diet.
Here are some of the recipes:
Shroom Scallops
Great with mash and fresh herbs, or the usual Christmas sides.
Serves 4
6 king oyster mushrooms
2 tablespoons ghee or butter
Splash of soya sauce
Hassleback Squash
1 butternut squash
1 teaspoon of olive oil
3 sprigs of rosemary
2 tablespoons butter or olive oil
1 fat clove garlic, grated
Good handful of pecans or walnuts
Flaky sea salt and freshly crushed black pepper
Pomegranate seeds, for extra jazz hands
Beet bourguignon
Serves 6 (Can be made up to 4 days in advance. Leftovers freeze beautifully)
You will need
5 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
4 large raw beetroots, peeled and chopped
2 large carrots, sliced into large discs
3 bay leaves
3 sprigs of thyme
6 Portobello mushrooms, sliced
Salt and freshly ground black pepper
2 tablespoons Dijon mustard
2 tablespoons tomato puree
1 tin of drained anchovies, chopped (if you are vegetarian, use 2 tablespoons sweet white miso instead, but add it at the end of the cooking time)
500ml red wine
500ml good veggie stock
Mashed potato, to serve
Buckwheat blini, horseradish creme fraiche, beluga lentils
Enough for 22
For the blini, you will need:
140g buckwheat flour
½ teaspoon baking powder
1 egg
185ml oat milk or cow’s milk
Butter or olive oil, for frying
For the horseradish creme fraiche, you will need:
250g Irish creme fraiche
2 tablespoons finely grated horseradish
For the beluga lentil caviar, you will need:
300ml broth or water
6 tablespoons black beluga lentils
½ tablespoon olive oil, to gloss
Shroom Scallops
Great with mash and fresh herbs, or the usual Christmas sides.
Serves 4
6 king oyster mushrooms
2 tablespoons ghee or butter
Splash of soya sauce
Hassleback Squash
1 butternut squash
1 teaspoon of olive oil
3 sprigs of rosemary
2 tablespoons butter or olive oil
1 fat clove garlic, grated
Good handful of pecans or walnuts
Flaky sea salt and freshly crushed black pepper
Pomegranate seeds, for extra jazz hands
Beet bourguignon
Serves 6 (Can be made up to 4 days in advance. Leftovers freeze beautifully)
You will need
5 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
4 large raw beetroots, peeled and chopped
2 large carrots, sliced into large discs
3 bay leaves
3 sprigs of thyme
6 Portobello mushrooms, sliced
Salt and freshly ground black pepper
2 tablespoons Dijon mustard
2 tablespoons tomato puree
1 tin of drained anchovies, chopped (if you are vegetarian, use 2 tablespoons sweet white miso instead, but add it at the end of the cooking time)
500ml red wine
500ml good veggie stock
Mashed potato, to serve
Buckwheat blini, horseradish creme fraiche, beluga lentils
Enough for 22
For the blini, you will need:
140g buckwheat flour
½ teaspoon baking powder
1 egg
185ml oat milk or cow’s milk
Butter or olive oil, for frying
For the horseradish creme fraiche, you will need:
250g Irish creme fraiche
2 tablespoons finely grated horseradish
For the beluga lentil caviar, you will need:
300ml broth or water
6 tablespoons black beluga lentils
½ tablespoon olive oil, to gloss
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