Week One: Treat Yourself (and others)!
Treat yourself… to mashed potatoes for dinner!
If you’re anything like me, you relish any opportunity to chow down on mashed potatoes. I think it’s unfortunate that they’re typically treated as a side dish instead of a main or a meal in their own right. Enter colcannon, the Irish dish featuring mashed potatoes and kale or cabbage… or both! My version of colcannon is chock-full of veggies, with just enough vegan butter and plant milk to make it nice and creamy. I also add a few tablespoons of vegan mayo. Sounds crazy (and kinda weird), but you don’t taste it at all, and it ups the creamy factor. You can certainly leave it out if you’d prefer. Either way, these vegan mashed potatoes are a meal unto themselves. Treat yourself!
Fully Loaded Colcannon
- 2.5 lbs of your favorite mashing potatoes, chopped roughly
- 1 T olive oil
- 2 shallots, sliced thinly
- 1/2 head cabbage, sliced thinly
- 5 large kale leaves, roughly shredded or sliced into ribbons
- 1/3 cup non-dairy milk
- 2 T vegan butter
- 1 T vegan mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Measure out the almond milk and let it come to room temperature while you cook.
Add water to a large stockpot and heat on the stove. While the water is coming to a boil, chop the potatoes. You can peel them first, but I like to leave the skins on. When they’re ready, add them to the stockpot (whether it’s boiling or not). When it comes to a rolling boil, reduce the heat and let gently boil for 15-20 minutes.
While the potatoes are cooking, heat olive oil in a saucepan over medium heat, then add the shallots and sauté for 3-4 minutes, just until they start turning golden. Add the cabbage and a sprinkle of salt and stir to coat with oil. Cook for another 5-7 minutes or until the cabbage starts getting tender. If necessary, add a little water to the pan to prevent the cabbage from sticking. Add the kale to the pan and cook for another 5 minutes, then turn off the heat.
Check the potatoes. When they’re fork-tender, drain them and add to a large mixing bowl. Using a potato ricer, masher, or your favorite tool, mash away! Add the butter early on so it melts right in, then add the almond milk and vegan mayonnaise once everything starts getting creamy. Add spices to taste; you can also add more butter, milk, and mayo to taste. Finally, fold in the kale and cabbage mixture. Taste for salt and pepper and season as necessary.
Enjoy for dinner, and have the leftovers for lunch the next day!
- Your average Idaho or russet potato works beautifully, but I’ve used golden potatoes and they work just fine.
- Feel free to mix in seitan or bacon bits for added flavor and protein.
- Go wild with the creamy ingredients to taste. I won’t judge!
- You can reserve the cooking liquid to add back in as you mash. I don’t do this often, but it certainly works for a less fatty option.
- Colcannon is traditionally eaten by itself, without gravy, but if you want to add some, I won’t tell. Opt for a recipe with lots of umami.
5 thoughts on “Fully Loaded Vegan Colcannon”
I’ve never had colcannon before, despite how delicious and comforting it sounds! It seems like autumn/winter is the perfect time to rectify that, so thanks for the recipe!
We used to eat mashed potatos as main dish a lot when i was little. My dad used to make them with some sort of tomato sauce!
I had colcannon for the first time this year! It’s so good, even without the mayo or butter! I like to throw in some sweet corn!
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