Have you ever tried Vegan Colcannon with Cabbage? If you love mashed potatoes and have never tried it, you must! This classic Irish dish features creamy mashed potatoes with sautéed cabbage but with a vegan twist, using dairy-free alternatives rather than traditional butter and milk. This vegan version is delicious and perfect for St. Patrick's Day and throughout the year!
I've wanted to make Colcannon for some time, but I never got around to it until recently. Whether you're making it for St. Patrick's Day or want a cozy main side dish, this vegan colcannon is easy to whip up and pairs beautifully with almost anything. It's great as a main dish served with vegan sausage.
My husband was initially skeptical when I mentioned I was making colcannon, having never tried mashed potatoes and cabbage. But now, he's a convert! This dish is like a warm hug on a cool and windy spring day. It is the perfect comfort food.
For St. Patrick's Day (or any time of the year), try this easy-to-make Vegan Irish Soda Bread, Vegan Irish Cream, and these irresistible Vegan Double Chocolate Fig Cupcakes with Irish Cream Frosting.
If you are looking for another easy side dish, try rice cooker cilantro lime rice, oven-roasted cauliflower, or roasted green beans with garlic.
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Why You'll Love This Vegan Colcannon
- Creamy and comforting - The combination of potatoes, sautéed cabbage, and garlic is absolutely delicious and satisfying.
- Simple ingredients - Chances are most of these ingredients are already in your kitchen. Plus, cabbage and potatoes are easy to find at your grocery store!
- Easy way to eat more vegetables - This recipe is excellent for getting your cruciferous vegetables in. Cabbage is a great source of Vitamin C, soluble fiber, and many minerals, vitamins, and phytonutrients.
- Versatile - This easy vegan Colcannon recipe is perfect for any occasion, whether it's a holiday, a gathering with friends and family, or a weeknight dinner.
Ingredients
This veganized version of a classic Irish recipe requires simple ingredients you can find at your local grocery store.
- Green cabbage is also known as white cabbage. You can use Savoy cabbage. Choose a large cabbage, and use half. I typically use the other half to make more vegan colcannon. Thinly slice the cabbage. You will likely need to make a couple of cross-cuts to shorten the cabbage and prevent it from being too long.
- Yukon gold potatoes - I'm partial to Yukon golds for their buttery color and flavor. You can use baby Yukon golds or medium to large Yukon gold potatoes. There is no need to peel the potatoes.
- Scallions (green onions) - Look for a bright green color, firm stem ends, and intact leaves. This recipe only needs the white part of green onions. You can chop the green parts and use them as a garnish, or reserve them for another use.
- Garlic - A few cloves of garlic to add flavor. If you don't like garlic, feel free to omit it.
- Olive oil - I use a good brand of extra virgin olive oil for everyday cooking.
- Soy milk - I use organic soy milk as a vegan alternative to dairy milk. I've also tried it with a barista-style of oat milk, which works well!
- Vegan butter - Use any dairy-free butter you like. I like to use Country Crock plant-based butter or Earth Balance buttery sticks.
A complete ingredient list with exact amounts and detailed instructions can be found in the recipe card below.
Substitutions & Variations
- Green onions or scallions - You can omit these or add the white part of spring onions, diced shallot, or yellow onion. If you do this, toss them in with the cabbage when cooking since the green onion alternatives have a stronger flavor.
- Kale - Instead of cabbage, you can use kale. You can also make vegan Colcannon with cabbage and kale. Add the chopped kale when sauteeing the cabbage. I've added kale to leftover vegan Irish colcannon by sauteing chopped kale in extra virgin olive oil first before adding soy milk when reheating.
- Soy milk - Use oat milk or a barista version instead. Or try vegan buttermilk or add cashew cream to add more richness.
- Vegan butter - Use extra virgin olive oil instead.
- Yukon gold potatoes - Use russet potatoes instead.
How to Make Vegan Colcannon
This vegan version of a traditional Irish dish is easy to make and comes together faster than you might think.
- Step 1: Place the potatoes in a large stainless steel saucepan. Cover the potatoes with water and bring to a boil over high heat. Once boiling, add kosher salt and reduce heat to medium. Cook the potatoes for 15 minutes until cooked through and fork tender.
- Step 2: Heat a large frying pan over medium heat while the potatoes cook. Add olive oil. Once shimmering, add the garlic, green cabbage, and a portion of the sea salt, black pepper, and nutmeg. Stir to combine, and cook for 10 - 15 minutes with the lid on, reducing the heat to medium-low, stirring occasionally.
- Step 3: While the potatoes and cabbage cook, heat the soy milk gently over low heat in a small saucepan. Do not boil it.
- Step 4: After about 15 minutes, the cabbage should be tender. If not, cook it on the range for a few more minutes. At this point, remove it from the heat.
- Step 5: Drain the potatoes when cooked through and fork tender (a fork should easily insert into a potato). Return the saucepan to the range, add the cooked potatoes, and add the scallions.
- Step 6: Mash the potatoes with a potato masher, then slowly add the heated soy milk, vegan butter, and cooked cabbage mixture, mixing thoroughly. Add the remaining sea salt (or to taste) and freshly ground black pepper to taste.
Although creamy, the colcannon pictured has a slightly chunky texture. If you want a more creamy texture, add more plant-based milk.
Expert Tip
Don't let the cabbage mixture dry out or get brown. Have a cup of water handy. If the cabbage is getting dry and sticking to the pan or browning, add a splash of water, reduce the heat, stir, and put the lid back on.
Serve immediately with a dollop of butter in the center, if desired. Garnish with additional freshly ground pepper.
How to Serve Vegan Colcannon
- Serve it as a main with vegan sausages, either homemade or store-bought; we're partial to Field Roast Italian garlic and fennel vegan sausage.
- Serve it as a side with vegan Shepherd's Pie or this lentil-based vegan meatloaf.
Recipe FAQs
Once cooled, refrigerate this vegan Irish colcannon in an airtight container for 3 - 4 days.
To reheat, add plant-based milk when reheating on the range over medium heat until warmed through. Start with two tablespoons and add more depending on your desired consistency.
Yes. You can make it one day ahead of time, refrigerate it in an airtight container once it has cooled, and reheat it according to the instructions above.
Related Vegan Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Vegan Colcannon
EQUIPMENT
- Large saucepan or stockpot
- colander
- Potato masher
INGREDIENTS
- 3 lb baby Yukon gold potatoes scrubbed and halved or 8 medium Yukon gold potatoes
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- 3 tablespoons vegan butter with additional butter for serving if desired
- 4 garlic cloves minced
- ½ head of large green cabbage thinly sliced, with a couple of cross-cuts to reduce the length
- 2 teaspoons sea salt divided
- 1 teaspoon freshly ground black pepper divided
- ¼ teaspoon freshly grated nutmeg
- 4 scallions chopped, white part only, reserve green parts for garnish
- 1 cup soy milk oat milk, barista style oat milk, or vegan buttermilk
INSTRUCTIONS
- Put the halved Yukon gold baby potatoes in a large stainless steel saucepan. Cover the potatoes with water and bring to a boil over high heat. Once boiling, add kosher salt and reduce heat to medium. Cook the potatoes for 15 minutes until cooked through and fork tender.
- While the potatoes are cooking, heat a large skillet over medium heat. Add olive oil. Once shimmering, add the garlic and green cabbage. Add ½ teaspoon sea salt, ½ teaspoon freshly ground black pepper, and nutmeg. Stir immediately, and cook for 10 - 15 minutes with the lid on, reducing the heat to medium-low, stirring occasionally, until the cabbage is very tender. If the cabbage is browning, add a small amount of water and reduce the heat.
- While the potatoes and cabbage are cooking, heat the soy milk gently over low heat in a small saucepan.
- When the potatoes are cooked through and tender (a fork or tip of a sharp knife should easily insert into them), drain them and discard the water. Return the saucepan to the range, place the cooked potatoes in it, and add the scallions. Mash the potatoes with a potato masher, then slowly add the heated soy milk, vegan butter, and cooked cabbage, mixing thoroughly. Add the remaining 1 ½ teaspoons sea salt (or to taste) and freshly ground black pepper to taste.
- Serve immediately with a dollop of butter in the center, if desired. Garnish with additional freshly ground pepper.
NOTES
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Brian says
This is Mr Resplendent Kitchen, and this dish was a delightful surprise. Try it, you won't be disappointed.
Emily Miller says
Thank you so much, Brian! I'm glad you enjoyed it.