Colcannon is a comforting potato dish, with St. Patrick’s Day written all over it. I discovered it last year around this time, and had to wonder where this recipe had been all my life.
Colcannon always features potatoes, with a nutritional kick from a cruciferous superstar – either kale or cabbage. I have tried both in this, with equally delicious results. You will find this veganized version has no butter, cream, oils, or added fats. It’s just the good stuff, cholesterol-free, and loaded with nutrients.
Starting with smashed potatoes and sautéed sweet onions, I take advantage of a big weekday shortcut – prepared slaw mix. Yes, carrots and all. I know, I know, this is not traditional. But it’s a convenience that creates a wonderful, fiber-rich vegetable mash, starring vitamins A and C.
These are humble, budget-friendly ingredients, and this is simply good food. It’s not at all flashy…just easy, filling, and truly delicious.
IRISH COLCANNON – SMASHED POTATOES, CABBAGE, AND ONIONS
2 1/2 pounds potatoes, peeled, chopped into 1” cubes
6 cups shredded cabbage or kale (or 1 package shredded cabbage slaw mix)
1 large Vidalia onion, diced
generous dash Creole seasoning (to taste)
kosher salt and black pepper (to taste)
unsweetened soy milk (enough to mash potatoes)
1 tablespoon Dijon mustard (or more, to taste)
Place potatoes in a large pot of water. Add a dash of salt, and bring to boil. Stir in package of cabbage or kale. Once boiling, reduce heat to simmer. Cover, and cook for 15 to 20 minutes, stirring occasionally, until cabbage or kale is soft, and potatoes are tender. Remove from heat, and drain.
Meanwhile, sauté onions in a nonstick skillet on medium-high heat. Add just enough water to prevent sticking. Add a few dashes of Creole seasoning, salt, and pepper. When onion is fragrant and begins to brown, remove from heat and set aside.
With a potato masher or electric mixer, smash the potatoes with enough soy milk to achieve the right mashed/smashed potato consistency. Mix in sautéed onions and Dijon mustard. Season generously with salt and pepper to taste. Serve immediately.
(Adapted from Happy Herbivore Abroad, by Lindsay Nixon)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen