Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up of vegan colcannon in white bowl with three russet potatoes, kale, vegan butter

Vegan Colcannon


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

  • Author: Kara Lydon
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

A plant-based spin on a traditional Irish dish, this vegan colcannon is the perfect side to make on St. Patrick’s Day or any time you’re feeling particularly Irish.


Ingredients

Scale
  • 5 small to medium russet potatoes (about 2 lbs), peeled and cut into large chunks (about 5 cups)*
  • Salt
  • 1 tablespoon olive oil
  • 1 leek, trimmed and thinly sliced (about 2 cups sliced)
  • 1 clove garlic, minced
  • 3 lightly packed cups kale, finely chopped
  • 1/4 cup water
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup vegan buttery spread, divided
  • 1/2 cup unsweetened almond milk

Instructions

  1. Add potatoes to a medium pot. Cover with cold water so potatoes are covered by an inch of water. Salt the water (about 1 tablespoon).
  2. Bring potatoes to a boil and boil until fork tender, about 15 minutes. Drain in colander.
  3. In the same pot, heat olive oil over medium heat. Add leeks and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  4. Add kale and toss to coat. Add water, cover and cook for 3-5 minutes. Remove cover and reduce heat to low, stirring occasionally. Cook until kale is tender, about 5 minutes. Season with nutmeg, salt and pepper.
  5. Add potatoes back to pot along with vegan buttery spread and almond milk and mash until creamy and combined with kale mixture. Season with more salt and pepper, to taste.
  6. Transfer to a serving dish and create a well in the middle of the potatoes to add remaining 2 tablespoons buttery spread to.
  7. Serve immediately.

Notes

If substituting cauliflower for potatoes…

  1. You’ll need 1 medium head of cauliflower or 6 cups cauliflower florets. Use 1/3 cup almond milk instead of 1/2 cup.
  2. Place cauliflower in a steam basket or colander in a pot. Add enough water to pot to cover bottom about 1/2 inch. Cover cauliflower with lid and bring water to a simmer to steam until cauliflower is fork tender, about 6-7 minutes.
  3.  Meanwhile, sauté leeks in olive oil until softened, about 3-5 minutes. Add garlic and cook until fragrant.
  4. Stir in kale and water. Cover and sauté until softened, about 3 minutes.
  5. Remove cover and turn down heat to low. Season with nutmeg, salt and pepper. Let kale cook until tender, about 5 minutes.
  6. Transfer steamed cauliflower to a food processor. Add almond milk and 2 tablespoons buttery spread and pulse until smooth and creamy. Season with salt and pepper, to taste.
  7. Transfer to a serving bowl and fold in kale mixture.
  8. Create a well in the middle of cauliflower to add remaining 2 tablespoons buttery spread to.
  • Category: Side dish
  • Cuisine: Irish

Keywords: vegan colcannon, cauliflower colcannon, vegan irish recipe