vegan dinner

I’ve eaten some version of Boiled Dinner for as long as I can remember. It’s always been a staple in our home. And to be honest, I didn’t love it as a kid. Back then, my mother made it with boiled ham. I didn’t even know then what a vegan was. (It was a long time ago.)

I started eating only the potatoes and carrots, a bit of the ham, and very little of the cabbage. And I kept it all separated. Watching my Mom mash it all together with butter and apple cider vinegar, salt, and pepper made me cringe. Because I was a kid.

But as I got older and made it for my own family, I adopted my mother’s habit of mixing it all together with vegan butter, apple cider vinegar, salt, and pepper- but no ham. Some things change, and some things stay the same.

And my children all rolled their eyes at my boiled dinners the way I did, for many years.

Boiled dinner goes around and comes around

Until little by little, my children grew up and didn’t roll their eyes anymore. They even requested our traditional cabbage, carrots, and potatoes dinner now and then.

Perhaps this classic dinner with its Irish roots is a sign of a mature palate? Maybe. But more likely, it’s probably about comfort food, as we each come to recognize the meals that remind us of our childhood and family time. Funny how some simple vegetables can carry so much meaning.

Not just for St. Patrick’s Day

You’ll see this dinner on all the menus come March 17th—some with boiled ham and others with corned beef. But we don’t have it with either. And although we always make it for St. Patrick’s Day, we have it a lot more than just on the Irish holiday!

You can serve it up with a vegan “meat” like our Wakin’ and Makin’ Vegan Bacon or pick up some Beyond Sausage or Field Roast Smoked Apple Sage Sausage. I also like to mix in some sauerkraut made with beets and cabbage. So yummy! But it isn’t necessary. It stands on its own. Just a simple, easy veggie meal that’s thrown together to enjoy when you don’t want to fuss. Or when you don’t have much time. Or when you’re feeling homey and craving a good old family tradition.

It doesn’t get much better than that.

thehamptonsvegan

Boiled Dinner Winner

A simple meal of cabbage, carrots and potatoes for St. Patrick's Day and any other day, too!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: dinner

Cuisine: vegan

Ingredients Method

Ingredients

  

• 1 small head green cabbage cut into wedges, then wedges chopped in half
• 1 pound carrots cut into about 1 1/2 to 2-inch pieces
• 2 lbs red potatoes chopped into 2-inch pieces
• apple cider vinegar to taste (I use about 1or 2 teaspoons per serving)
• vegan butter to taste
• salt and pepper to taste
• sauerkraut for topping

Method

 

1. Add chopped cabbage, carrots, and potatoes to a large pot and fill it with enough water to cover the veggies. Boil and cook at a good simmer until vegetables are softened and easily pierced with a fork or knife.
2. When vegetables are ready, drain and then serve with vegan butter, salt, pepper, apple cider vinegar, and sauerkraut. Mash up vegetables all together or side by side on your plate, your choice.