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Vegan Colcannon Potatoes
Vegan colcannon potatoes use simple ingredients for the most delicious dairy free take on a traditional Irish recipe! Rich and creamy like the original.
Course
Main Course, Side Dish
Cuisine
Irish
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
64
kcal
Author
Sophia DeSantis
Ingredients
1 ½
pounds
potatoes
, I used russet (see note)
1
leek
, sliced white parts only (see note)
1
teaspoon
sea salt
, adjust depending on salt in cashew cream and parmesan
Drizzle of your favorite oil to sauté
, or broth if oil free
2
cloves
garlic
, chopped
3
cups
chopped kale
, see note
½
cup
cashew cream
, see note
Vegan parmesan
, optional
US Customary
-
Metric
Instructions
Peel and cut the potatoes into pieces. Put them in a pot and cover them with water. Boil until soft, about 15 minutes.
Meanwhile, sauté the leeks and salt until soft. About 5 minutes.
Add the garlic and sauté another minute. Then add the kale and cook for 2-3 minutes until wilted.
Once the potatoes are done, drain and put them in a bowl. Mash them until smooth.
Add in the kale mixture and the cashew cream (and parmesan if using). Mix until combined. Add more salt if needed.
Serve!
Notes
I like the fluffiness russet potatoes give but Yukon gold work well too. You can use any potato you prefer however.
You can sub in green onions as well.
You can sub in any green you love like chard or cabbage too.
If you don’t mind the flavor you can use coconut cream for a quick add in. You will need more salt for this option
Nutrition
Calories:
64
kcal
|
Carbohydrates:
9
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
552
mg
|
Potassium:
308
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
5391
IU
|
Vitamin C:
63
mg
|
Calcium:
91
mg
|
Iron:
1
mg