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Irish Colcannon recipe - vegan.

Irish Colcannon.

Kelly Roenicke
Irish colcannon recipe - so simple and tasty - potatoes, green onions, and cabbage with cream and butter. This version is dairy free and vegan.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Dairy Free, Egg Free, gluten free, vegan.
Servings 6
Calories 168 kcal

Ingredients
  

  • 6 large Yukon Gold Potatoes peeled and cut into large chunks
  • Half head cabbage core removed and thinly sliced
  • ½ cup green onions diced
  • ¼ cup vegan buttery spread
  • ¾ cup non-dairy milk
  • 1 teaspoon sea salt or more to taste
  • ¼ teaspoon pepper or more to taste

Instructions
 

  • Place the potatoes in a large pot of water and bring to a boil. Reduce heat to medium, and cook until tender, about 20 minutes.
  • Put the thinly sliced cabbage in a separate pot of water and bring to a boil. Reduce heat and cook until cabbage turns a darker color, and is tender, about 5 or 6 minutes. Drain.
  • When the potatoes are done cooking, drain the water from the pan.
  • Add the vegan buttery spread, and mash the potatoes with a potato masher.
  • Add the non-dairy milk and stir, adding more if the potatoes seem to dry.
  • Add the cooked and drained cabbage, and the salt and pepper. Stir.
  • Stir in the diced green onions, reserving a few for garnish if desired.
  • Serve immediately.

Nutrition

Calories: 168kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 481mgPotassium: 762mgFiber: 4gVitamin A: 505IUVitamin C: 21mgCalcium: 95mgIron: 5.8mg
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