This creamy Vegan Colcannon is filled with flavorful green veggies and delicious buttery potatoes! It’s just like the classic Irish mashed potatoes dish, but completely plant-based. Easily whip them up for your next Saint Patrick’s Day celebration or when you’re craving something comforting!
This post may contain affiliate links. Please read my disclosure policy for more information.
If you love mashed potatoes and you love eating healthy veggies, then this is the recipe for you! Fluffy, buttery potatoes are paired with fried veggies for the best flavor in every spoonful.
Traditionally, Irish Colcannon is made with starchy potatoes and fried cabbage or kale. And sometimes it has scallions or leeks in it. Well… since this is a veganized version of the dish, I decided to add them all in!
The result is a scrumptious, rustic, green-filled bowl of love, making it perfect for St. Patty’s Day or any day. Once you try mashed potatoes this way, you will not want to go back!
This vegan colcannon would be a great side dish for my Puff Pastry Pot Pie, Tofu Nuggets, Chicken Mushroom Pot Pie, Salisbury Steak, and Classic Pot Pie!
For more hearty vegan recipes, be sure to try my Dumpling Stew, Stroganoff, Potato Mushroom Soup, Pot Pie Soup, Scalloped Potatoes, Gnocchi Soup, and Potato Soup.
Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!
Ingredients and Substitutions
- Potatoes – Use a starchy potato such as Yukon Gold, Idaho, or russet for a light and fluffy bite.
- Leeks – These add such a nice, subtle, savory flavor that tastes like a combination of onions and garlic.
- Cabbage – Use the regular green cabbage found at the grocery store. Other great options include napa cabbage or savoy.
- Kale – I like to add a little bit of fresh, chopped kale, but this is completely optional. Another idea here is baby spinach.
- Plant Milk – Any kind of plant-based milk you have on hand works. Just make sure it isn’t sweetened or flavored. My favorites here are soy, oat, and almond.
- Vegan Butter – Use your favorite dairy-free butter. If yours isn’t salted, simply add an extra 1/2 teaspoon of salt when combining everything.
- Seasoning – All you need is salt and pepper! Of course, you can certainly sprinkle in any other favorites.
How To Make Vegan Colcannon
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Add the potatoes to a pot of water and bring it to a boil. Let them cook until they are fork-tender.
Meanwhile, sauté the vegetables in a pan with vegan butter.
Drain and mash the potatoes.
Add the seasoning and sauteed veggies to the potatoes.
Use the vegetable pan to warm up some more vegan butter and the plant milk.
Pour it into the potatoes and stir to combine everything.
Enjoy your vegan colcannon with a pat of vegan butter and scallions on top! It would also make a great side dish alongside vegan ham or vegan corned beef.
Tips
- Try not to over cook or over mash the potatoes to keep them from getting a gummy texture.
- Warm the milk and vegan butter before adding them to the mashed potatoes to help them glide through and prevent over-stirring.
- When preparing the leeks, slice off the very bottom and dark green leaf tops. Cut the remaining cylinder in half. Wash these two halves by swishing them around in a bowl of fresh water. Pat them dry and slice when ready.
Variation Ideas
- Use this colcannon as the top of a shepherd’s pie.
- Swap the potatoes for sweet potatoes for a colorful meal.
- Make it an Irish champ by only using scallions as your green veggies.
- Add extra plant milk and vegetable broth to make it a colcannon soup.
- Mix in zucchini or any other favorite veggies that you’re trying to finish up.
- Stir in some vegan sour cream, plant-based cheddar, or vegan cream cheese for a cheesy dish.
- Fry the colcannon the next day to make fried potato patties, similar to English bubbles and squeak.
- Make Scottish Rumbledethumps by baking the prepared colcannon for a few minutes with vegan cheddar on top.
Storage and Reheating
Store leftovers in the refrigerator for 3 days. Reheat them with a little plant-based milk over the stovetop or in the microwave until heated through.
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Vegan Colcannon
Bonnie – Serene Trail
Equipment
- large skillet
Ingredients
- 2 lbs yukon or russet potatoes, peeled, quartered, (4 medium potatoes or 900g)
- 2 leeks, *halved, thin sliced
- 1/4 of a head green cabbage, shredded, (2 cups or 140g)
- 1 cup kale, chopped, (20g)
- 1 cup plant milk, (237)
- 6 tbsp vegan butter, salted, divided
- 1 tsp salt
- 1/2 tsp pepper
- garnish with vegan butter slices and scallions
Instructions
- Add the potatoes to a large pot. Fill it with water and a pinch of salt. Bring this to a boil, then let them cook for 15 minutes or until they are fork tender.
- Meanwhile, melt 3 tablespoons of butter in a large skillet over medium heat. Add the leeks and cabbage to it. Sauté them until they've softened and the smaller pieces start to caramelize.
- Add the kale and stir as it cooks for a few minutes. Turn the heat off as soon as the kale wilts.
- Drain and mash the potatoes. Add the salt, pepper, and sautéed vegetables to the potatoes.
- Warm up the remaining butter and plant milk in the pan that was used for the vegetables over low heat.
- Pour it over the potatoes and combine everything. Serve the colcannon with pats of butter and scallions on top.
Video
Notes
Nutrition
The nutritional information provided is an estimate from third-party calculations.
Pin It For Later!
