Vegan Colcannon
Mashed potatoes are loaded with kale, leeks, and scallions in this Vegan Colcannon recipe. It’s the ultimate dish to serve on St. Patrick’s Day, but it’s great just about any day of the year, too!
Ingredients
- 8 medium-sized Yukon potatoes scrubbed and diced (about 3 pounds)
- 2 teaspoons salt divided
- 1 teaspoon neutral-flavored oil
- 2 leeks chopped and cleaned
- 4 cups cabbage diced
- 4 cups kale chopped into bite-sized pieces
- 4 scallions sliced
- 1 cup non-dairy milk
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- ½ teaspoon black pepper
- ¼ cup parsley chopped
Instructions
- Place the potatoes in a large pot and cover with enough water to cover the pieces with an extra inch or two. Add a teaspoon of salt to the water. Bring to a boil, and then reduce heat to medium. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
- While the potatoes are cooking, heat the olive oil in a pan over medium-high heat and add the leeks. Sprinkle with ½ teaspoon of salt, which will help them caramelize. Cook for about 10 minutes, until the have begun to brown.
- Add the cabbe, kale, and scallions to the pan, and cook until the kale wilts.
- Drain the potatoes, and place them back in the pot along with ½ teaspoon of salt, the non-dairy milk, olive oil, nutritional yeast, and black pepper. Mash until the potatoes reach your desired mashed potato consistency.
- Add the leeks, kale, and scallions to the potatoes and mix it all together.
- Garnish with the parsley and serve hot.