Vegan Irish Colcannon Recipe
The hearty flavors of our Vegan Irish Colcannon recipe are perfect for St. Patrick's Day or any cozy meal. This recipe is a delightful spin on the beloved Irish potato and cabbage mash. It's truly delicious, plant-based, gluten free, comfort food that can be served at holiday feasts or everyday meals. It's mashed potatoes -- only better! Much better! This easy-to-make, healthy potato side dish, uses simple ingredients to make a tasty dish that everyone will enjoy.
Ingredients
- 5 - 6 potatoes, peeled and diced
- 1/2 cup unsweetened non-dairy milk (such as soy milk) - can add more for creamier potatoes
- 1/4 cup vegan butter, divided
- 1 tablespoon olive oil
- 2 cups cabbage, finely shredded
- 1 cup kale, finely chopped (optional)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- chopped fresh parsley for garnish (optional)
Instructions
- Boil the diced potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return them to the pot.
- While potatoes are cooking, in a separate pot, cook the shredded cabbage and chopped kale, if using, in boiling salted water until tender, about 5-7 minutes. Drain well.
- In a large skillet, sauté the chopped onion in olive oil until softened and translucent, about 5 minutes, then add minced garlic and sauté for another minute until fragrant. Set aside.
- In a small saucepan, heat the non-dairy milk and vegan butter until the butter is melted.
- Mash the cooked potatoes with the non-dairy milk mixture until smooth and creamy. Season with salt and pepper to taste.
- Add the cooked cabbage, kale (if using), and minced garlic to the skillet with the onions. Stir well to combine and cook for another 2-3 minutes.
- Fold the cabbage and kale mixture into the mashed potatoes until evenly distributed.
- Adjust seasoning with salt and pepper if needed. Serve hot, garnished with chopped fresh parsley if desired.