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Colcannon

This Colcannon is really easy to make with simple ingredients. It is the ultimate comfort food for the whole family. A 30 minute meal that even pickiest kids will go after. Once you’ve tried it, you can be sure it doesn’t taste vegan, so you will be really surprised how much it tastes like the real deal, if not better.

Chives are an amazing garnish for this vegan Colcannon.

One of the ingredients that always come to my mind whenever I have a craving, is potatoes.

Simply because they are always available, budget friendly, filling, versatile. Just something that I can eat almost every day in all variations like this Twice Baked Potato Casserole, the Malai Kofta, my Potato Cakes, or even the Dauphinoise potatoes.

If you’re loving potato recipes like me, use the search bar and find something more amazing to try.

Ingredients for the vegan Colcannon on a wooden plate.

Why you want to try this Colcannon

It is as easy to make as it gets with step-by-step pictures. So you see everything what you need to do and how to make it which is handy.

Also this mash is made from simple ingredients that you can get easily and may have already stored in your pantry.

What you get is a family dish that is

  • full of amazing flavors
  • comforting
  • creamy
  • filling

Step 1: Frying vegan bacon and cabbage shreds.

What you need for this Colcannon recipe

Before you get started making this recipe, make sure you have the following ingredients ready to go:

  • potatoes
  • oat milk
  • vegan butter
  • kale
  • vegan bacon
  • cabbage

Step 2: Cooking potatoes and making the base mash.

  • green onions
  • garlic powder
  • onion powder
  • chives

Step 3: Mixing in the fried cabbage mix.

How to make Colcannon

Set a large pot or casserole filled with salted water. Add potatoes and bring to boil. Reduce heat to medium and let them cook for around 15 minutes until they are tender and ready to mash. Drain the potatoes.

In the meantime, heat a skillet with half of the vegan butter (1/4 cup) , add cabbage and vegan bacon shreds. Fry all for around 8 minutes until done, stirring constantly. Season with salt and pepper, then add kale and cook for 2 minutes longer. 

Give the drained potatoes to a large bowl with remaining vegan butter, oat milk, garlic powder, and onion powder. Mash with a potato masher, hand blender or food processor until you have creamy texture. Season with salt and pepper to taste.

Step 4 : Putting everything together to make this Colcannon.

Now finally mix in the cabbage from the skillet, add scallions. You can garnish with chives

It makes such an amazing idea for dinner, lunch meal prep and of course any holiday will be better.

Ready Colcannon in a large pot with a wooden spoon.

Tips and tricks:

You can make this Colcannon mash ahead and store it in the fridge in an airtight container with a lid on top. It will last for around 4 days.

Reheating works easily. Please start with low heat on the stove and do it carefully. 

Closeup view of the bacon and cabbage topping.

Also you can preheat your oven to 350°F, put everything in a casserole dish, cover with aluminum foil and bake for around 30 minutes.

Collage of two pictures of this Colcannon recipe, with recipe title text.

This Colcannon recipe is simply amazing.

Try for yourself, tag me on Instagram or Facebook, so I can see all your remakes.

Cheers, Florian.

Chives are an amazing garnish for this vegan Colcannon.

Colcannon

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Colcannon is really easy to make with simple ingredients. It is the ultimate comfort food for the whole family. A 30 minute meal that even pickiest kids will go after. Once you've tried it, you can be sure it doesn’t taste vegan, so you will be really surprised how much it tastes like the real deal, if not better.

Ingredients

  • 4 lbs potatoes
  • 1/2 cup vegan butter, divided
  • 2 Tbs garlic powder
  • 2 Tbs onion powder
  • 1 cup plant milk
  • 1.5 cups cabbage, shredded
  • 4 oz vegan bacon bites
  • 1 bunch green onions
  • 1/3 cup chives
  • 1/2 cup kale
  • salt, pepper to taste

Instructions

  1. Set a large pot or casserole filled with salted water. Add potatoes and bring to boil. Reduce heat to medium and let them cook for around 15 minutes until they are tender and ready to mash. Drain the potatoes.
  2. In the meantime, heat a skillet with half of the vegan butter (1/4 cup) , add cabbage and vegan bacon shreds. Fry all for around 8 minutes until done, stirring constantly. Season with salt and pepper, then add kale and cook for 2 minutes longer.
  3. Give the drained potatoes to a large bowl with remaining vegan butter, oat milk, garlic powder, and onion powder. Mash with a potato masher, hand blender or food processor until you have creamy texture. Season with salt and pepper to taste.
  4. Now finally mix in the cabbage from the skillet, add scallions. You can garnish with chives

 

Nutrition Information:
Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 245Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 68mgCarbohydrates: 20gFiber: 3gSugar: 2gProtein: 3g
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