This Vegan Irish Colcannon recipe offers a delightful twist on traditional mashed potatoes by incorporating finely shredded cabbage, resulting in a creamy, flavorful dish perfect for St. Patrick's Day or any cozy meal. The vegan butter and almond milk ensure a rich and creamy texture without the need for dairy.
Ingredients: 4 large potatoes, peeled and cubed. 1/2 head cabbage, finely shredded. 1/4 cup vegan butter. 1/2 cup unsweetened almond milk or any plant-based milk. Salt and pepper to taste. 2 green onions, thinly sliced optional, for garnish.
Instructions: In a large pot of salted water, boil the potatoes for about 15 to 20 minutes, or until they are soft. Shred the cabbage and steam it in a different pot until it's soft, about 5 to 7 minutes. Put the potatoes back in the pot after draining them. Mash the potatoes with the vegan butter and almond milk until they are smooth and creamy. Add the steamed cabbage and season with salt and pepper to taste. Put the colcannon on a serving dish. If you want, you can top it with sliced green onions. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 25 minutes
Anak en Yusni