Vegan Colcannon
Servings: 6 servings
Calories: 252kcal
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
Note: Don't let the cabbage mixture dry out or get brown. If you see it is drying out and sticking or starting to brown, add a splash of water, reduce the heat, stir, and put the lid back on.
Storage: 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 a 2 tablespoons and add more as needed, depending on the consistency you like.
