Vegan Irish Colcannon with Creamy Chunky Potatoes
Vegan Irish Colcannon is a creamy, hearty side dish with mashed potatoes and tender greens, made entirely plant-based.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
2 pounds Yukon Gold potatoes, peeled and chopped
1/2 head green cabbage, finely shredded
1 bunch kale, stems removed and chopped
1/2 cup unsweetened plant-based milk (oat or almond)
3 tablespoons vegan butter
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon ground nutmeg
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped chives or green onions
Instructions
-
Boil potatoes in salted water until tender, 15–20 minutes.
-
Sauté onion in 1 tbsp vegan butter until translucent, add garlic and cook 1 min.
-
Add cabbage and kale, cook 8–10 min until wilted, season with salt and pepper.
-
Mash potatoes with plant-based milk and remaining vegan butter until creamy.
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Fold in sautéed greens and onions evenly.
-
Transfer to a serving dish, top with chives.
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Serve warm; reheat gently if storing leftovers.
Notes
Kale or spinach can replace cabbage. Adjust plant-based milk for desired creaminess.