You can’t go wrong with classic Irish cuisine when it comes to hearty and comforting dishes. Colcannon is one beloved recipe that often graces tables in Ireland, especially during St. Patrick’s Day.
Traditionally made with buttery mashed potatoes mixed with cabbage, kale, and scallions, it’s a dish that warms the soul. But what if you’re following a vegan diet? Fret not because we have a delightful, equally satisfying, plant-based version of this Irish favorite.
The Creamy Mashed Potatoes
The heart of any Colcannon is, of course, the mashed potatoes. Our vegan rendition starts with four large russet potatoes, peeled and diced. Boil them until they’re fork-tender, and mash them up with love. You will need half a cup of unsweetened almond milk to achieve that creamy consistency without dairy, which adds a delightful, nutty undertone.
The Green Goodness
Cabbage, the green superstar of this dish, contributes its crisp texture and earthy flavor. Thinly sliced and lightly sautéed, it combines perfectly with the creamy potatoes. The cabbage isn’t just about taste; it adds an inviting dash of color, making the dish visually appealing.
The Allium Alchemy
Colcannon would only be complete with scallions. These aromatic greens bring a mild onion flavor and a touch of vibrant green, enhancing the overall appeal. Chop them up and mix them into the mash for that authentic Colcannon taste.
The Butter and Seasoning
Traditionally, butter is a key ingredient in Colcannon, and you won’t miss out on that velvety richness with our vegan butter. Just two tablespoons will do the trick. A pinch of salt and a twist of freshly ground black pepper are the finishing touches that perfectly balance the flavors.
Putting It All Together
The beauty of vegan Colcannon is how easily it all comes together. Once the potatoes are mashed and the cabbage is sautéed, combine them with the almond milk, vegan butter, and scallions. Stir it all up, adjusting the seasoning to your liking, and your vegan Colcannon is ready to serve.
Get the Full Recipe Below: Ready to whip up a batch of our delightful Vegan Colcannon? I’ve included the full recipe with detailed instructions below. Enjoy the comforting taste of Ireland, guilt-free and delicious.
- 4 large russet potatoes, peeled and diced
- 1/2 Small cabbage, thinly sliced
- 4 Scallions, chopped
- 1/2 cup Unsweetened almond milk
- 2 tbsp Vegan Butter
- Salt and pepper to taste
- Boil potatoes until tender, then drain and mash them.
- While potatoes cook, sauté cabbage and scallions in a separate pan with a bit of vegan butter until wilted and slightly caramelized.
- Combine the mashed potatoes with almond milk and vegan butter mix until creamy.
- Fold in the sautéed cabbage and scallions.
- Season with salt and pepper.
- Serve hot.