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vegan colcannon

Vegan Colcannon

Hannah
Colcannon is a traditional Irish dish of creamy mashed potatoes with crunchy kale or cabbage. This vegan version is perfect for St. Patrick's Day!
Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine Irish
Servings 4 servings

Ingredients
  

  • 5 yukon gold potatoes quartered
  • 5 tbsp vegan butter 1 reserved for later
  • 3 green onions chopped, plus more for garnish
  • 3 cloves garlic minced
  • 2 cups green cabbage shredded
  • 1 cup unsweetened, unflavored non-dairy milk
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions
 

  • Quarter potatoes, add to a pot, and cover with salted water. Bring to a boil and cook until fork tender. Drain and set aside.
  • Over medium heat, melt 4 tablespoons of the butter in a large saucepan and sauté green onion and garlic for 2 minutes. Add the cabbage and cook for another few minutes until tender.
  • Stir in the non-dairy milk, a pinch of salt, and a few cracks of pepper. Bring to a simmer, then add in the potatoes. Coarsely mash with the back of a fork and season with additional salt and pepper to taste.
  • Transfer to a bowl, make a small well in the center to place the reserved tablespoon of butter in, and sprinkle extra sliced green onions over top.
Keyword colcannon, vegan colcannon, vegan st patrick's day