Finding great vegetarian and vegan food in Ireland

Vegetarians and vegans can eat well across Ireland by looking in a few reliable places: dedicated plant-based kitchens in the cities, cuisines with deep meat-free traditions such as Indian and Middle Eastern, cafés that build vegan dishes into the menu, and country places that cook from their own or nearby farms. Outside the cities, ring ahead or check the menu online, because choice in small towns varies far more than in Dublin, Cork or Galway.

The rest of this guide covers where to look, which Irish dishes adapt well, what to ask, and how to keep it affordable.

How has plant-based eating changed in Ireland?

Not long ago, a vegetarian eating out in Ireland was usually offered one dish, often pasta or a vegetable lasagne. Now plant-based options are a normal part of most city menus, plant milks are standard in specialty cafés, and some chefs treat vegetables as the centre of the plate rather than a substitute for meat.

Two things drive the best of it. Ireland's temperate climate grows excellent vegetables, from spring greens to autumn roots, and the best kitchens build menus around what is in season. And many chefs have close relationships with local growers, which shows on the plate.

The spread is still uneven. The cities have the most choice; smaller towns can range from excellent to very limited.

What kinds of places are best for vegetarians and vegans?

Dedicated vegetarian and vegan kitchens. Everything on the menu is an option, and cross-contamination with meat is not a worry. Most are in the bigger cities.

Mainstream places with real plant-based choice. Many good places now have several vegetarian and vegan mains rather than one. Look for dishes with a proper source of protein: lentils, beans, tofu, tempeh or seitan.

Cafés. Often the most reliable everyday option, especially for breakfast and lunch, with soups, salads, grain bowls and baking.

Country kitchens and farm-led places. Some rural places grow their own vegetables or buy from neighbouring farms, and their vegetable cooking can be the best in the country. Some also offer rooms, which makes them a reason for a weekend away.

Food trucks and markets. Plant-based street food, from falafel to tacos, is common at markets and food truck pitches.

Where to look, region by region

Dublin. The most choice in the country, from fully vegan places to cuisines with long vegetarian traditions. Our guide to vegan and vegetarian food in Dublin goes into detail.

Cork. The English Market has shaped the city's food culture since 1788, and West Cork's artisan producers supply cheese, bread and vegetables to kitchens across the county. Note that much artisan cheese is made with animal rennet, which matters to some vegetarians. See the Cork city page.

Galway. A compact city centre makes it easy to walk between several places, and its café culture has plenty of vegetarian and vegan choice.

Smaller towns and the countryside. Choice is patchier. A town page on Mosey shows what people have actually rated there, which helps when you arrive somewhere you do not know. See travel.

Which dishes and cuisines suit plant-based diners?

Irish dishes that adapt well

Traditional Irish food was built on potatoes, vegetables, grains and dairy, so some of it is vegetarian already and some adapts easily.

• Colcannon and champ. Mashed potato with cabbage or kale, or spring onions. Vegetarian as made, usually with butter and milk, so vegans should ask for a plant-based version.
• Boxty. A potato pancake, often vegetarian. Check what it is served with.
• Vegetable soups and broths. A staple on Irish menus, but ask whether the stock is vegetable or meat.
• Vegetarian Irish stew. Mushrooms, root vegetables and a good stock in place of lamb.
• Vegetarian and vegan black pudding. Made by some Irish producers, so a meat-free full Irish is possible in many cafés.
• Soda bread. Traditionally made with buttermilk, so vegetarian but not vegan unless a place makes a vegan version.

Our guide to traditional Irish dishes has more on what each one is.

Cuisines with deep meat-free traditions

• Indian and South Asian. Dal, vegetable curries and paneer are central to many regional cuisines, and many Indian places in Ireland have extensive vegetarian menus.
• Middle Eastern and Mediterranean. Mezze is naturally plant-rich: hummus, falafel, tabbouleh, grilled vegetables.
• Italian. Beyond a basic margherita, many places offer vegetable pasta dishes and regional specialities without meat.
• East and South-East Asian. Tofu and vegetable dishes are common, though fish sauce and shrimp paste appear in many sauces, so vegans should ask.

What should you ask when booking or ordering?

Places in Ireland vary a lot in how well they understand vegetarian and vegan needs, so a few direct questions save disappointment:

• Is the stock vegetable? Soups, risottos and sauces often use meat or fish stock.
• Is there butter, cheese, egg or honey in it? The usual hidden ingredients for vegans.
• Is the fryer shared with meat or fish?
• Can you make it without the cheese? A simple change that some kitchens are happy to make.
• For a set menu or group booking, tell the place in advance. Many will prepare a proper plant-based option if they know.

If you also need gluten-free, say so clearly. Many places can do vegan or gluten-free; fewer can do both at once without notice.

Eating plant-based on a budget, in any season

• Lunch menus and early evening set menus at better places are often the cheapest way to try their vegetable cooking.
• Cafés offer substantial plant-based breakfasts and lunches for much less than a dinner.
• Markets combine street food with produce stalls, and are often the best value of all.
• Indian and Middle Eastern places tend to offer generous vegetarian dishes at moderate prices.

Seasonal eating

Spring and summer bring greens, herbs, new potatoes and berries, and the lightest, freshest vegetable cooking of the year. Autumn and winter favour roots, squash, stews and baking. Menus at the best places change with the seasons, so a place that was ordinary for vegans in January can be excellent in June.

Using Mosey to find plant-based food

When people rate a place on Mosey, they can tag it, and the dietary tags include Vegetarian, Vegan and Gluten-Free. Because the tag comes from somebody who ate there, it means the menu suited a person eating that way.

Every rating carries photographs of what the person ate, so you can see the vegan option before you order it. You can search for a specific dish rather than a cuisine, which often turns up better options. See dishes. Save the places that got it right to a list, with a note about which dish to order, and rate the next place you eat so the next vegetarian or vegan finds it.

Try it on Mosey

Search for vegetarian or vegan where you are, check the photographs of the dishes, and tag your own ratings so others can find what you found.