Vegan Colcannon

A few slices of crisp, chopped tempeh bacon make a great addition to this traditional Irish comfort food.

Serves 6

What You Need:

  • 2 pounds Yukon Gold potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 leek (white part only), rinsed and chopped
  • 2 garlic cloves, minced
  • 3 cups kale, finely shredded
  • 3 cups green cabbage, finely shredded
  • Salt and pepper to taste
  • 1/3 to 1/2 cup non-hydrogenated margarine
  • 3/4 cup hot soymilk

 

What You Do:

  1. Place the potatoes in a saucepan with enough cold water to cover. Bring to a boil over high heat. Reduce heat to medium-low, salt the water, cover, and simmer until tender, 15 to 20 minutes.
  2. While the potatoes are cooking, heat the oil in a large saucepan over medium heat. Add the onion, leek, and garlic, cover and cook until softened, about 5 minutes. Add the kale and cabbage, season with salt and pepper, cover, and cook until tender, about 10 minutes.
  3. When potatoes are cooked, drain and return to the pot. Add the margarine and soymilk, and mash with a potato masher. Stir in the kale and cabbage mixture, season again if necessary, and serve hot.

 

More Recipes

Vegan Sweet Potato Masala {Recipe}

Hot spices mixed with sweet potatoes just might be our new favorite flavor combination.
Read More »

Vegan Buckwheat Breakfast Cakes with Cashew-Maple Cream {Recipe}

Say goodbye to traditional pancakes, and hello to buckwheat.
Read More »

Vegan Mermaid Orecchiette {Recipe}

This easy Italian will have you saying “mangia!”
Read More »

Vegan Mint Chocolate Meltaways {Recipe}

Luscious melt-in-your-mouth chocolate and a sweet kiss of peppermint make this the ultimate kiss-friendly treat.
Read More »

Vegan Chocolate Cake {Recipe}

Cruelty-free chocolate cake with raspberries is pretty much the best thing ever.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »