Vegan Colcannon Recipe
Vegan Colcannon- a plant-based take on an Irish classic featuring creamy mashed potatoes paired with sautéed kale and green onions.
St. Patrick’s Day is easily one of my favorite food holidays. While many may see it as a reason to partake in chugging beer, I see it as an excuse to eat as much GREEN food as possible.
I’m really making myself sound like the life of the party, aren’t I?
WHAT IS COLCANNON?
Colcannon is a classic Irish dish that combines buttery mashed potatoes with sautéed kale or cabbage as well as onions, leeks, or scallions. Often served alongside corned beef or ham, it’s a staple recipe to serve for St. Patrick’s Day.
While traditional recipes includes ingredients like butter and cream, this version omits the dairy to keep things vegan-friendly. If you’re skeptical about adding greens to your mashed potatoes trust me I say it is delicious. The Irish were really onto something with this one!
Vegan Colcannon Ingredients
- Potatoes- I like to use yukon gold potatoes because I’m too lazy to peel my potatoes. Russet potatoes will also work but I do recommend peeling them first if you want to go that route.
- Dairy-free Butter– Miyokos is my all-time favorite vegan butter but the supply chain seems to be having some disruptions. As a back-up, I’ve been enjoying Le Grand’s plant butter. Whatever kind you choose, just make sure you enjoy the flavor!
- Green Onions– Leeks would also be delicious here. Just keep in mind that you will have to cook them a bit longer than the green onions.
- Kale– I definitely recommend using Lacinato kale (or dino kale) over curly kale here as the texture is much more palatable in this recipe. You could also use equal amounts of chopped cabbage but, again, it will need to cook much longer than the kale.
- Dairy-free Milk– Please make sure your milk is plain and unsweetened. There’s nothing worse than sweet mashed potatoes. Blech. I prefer to use Silk’s unsweetened soy milk or So Delicious unsweetened coconut milk.
- Garlic Salt– If you don’t have garlic salt, a combination of garlic powder and sea salt will work just as well.
How to Make Vegan Colcannon
- Boil the potatoes until tender. Strain and set aside.
- Melt butter over medium heat. Cook the onions and kale.
- Add the potatoes back to the pot with the milk.
- Use a potato masher to mash until mostly smooth. Stir to combine.
- Season with garlic powder and salt.
- Serve and enjoy!
More GREEN Recipes To Try
- Healthy Green Monster Muffins
- Green Goddess Protein Pasta
- Green Saucy Beans
- Kale Soup
- Vibrant Supergreen Pesto
- Detoxifying Green Smoothie
Vegan Colcannon Recipe
Ingredients
- 1½ lbs yukon gold potatoes, diced into 2-inch cubes; can also use russet potatoes (peeled)
- 3 tablespoons dairy-free butter
- 1 bunch green onions, thinly sliced
- 2 cups finely chopped lacinato kale
- ¾ cup plain unsweetened dairy-free milk, I like soy milk
- 1-2 teaspoons garlic salt, to taste (see notes)
Instructions
- In a large pot, add the potatoes and cover with several inches of water. Bring to a boil and cook, for about 15 minutes, or until potatoes are tender enough to mash. Strain excess water and transfer potatoes to a large plate.
- In the same large pot, melt the 3 tablespoons of butter of medium-low heat. Add the sliced green onions and cook for 2 minutes. Add the kale, cover and continue to cook, just until wilted.
- To the pot, add the boiled potatoes. Pour in ¾ cup milk. Using a potato masher, mash the potatoes until mostly smooth. Add 1-2 teaspoons of garlic salt, depending on your preferences, and stir to combine.
- Serve potatoes warm and enjoy!
