Vegan Irish Colcannon Potatoes and Cabbage
A vegan take on traditional Irish colcannon, featuring potatoes and cabbage, perfect for St. Patrick's Day.
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Instructions
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Start boiling potatoes in water until tender, approximately 20 minutes.
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In a separate pot, boil cabbage in water for 15 minutes, then drain.
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Concurrently, cook leeks in soy milk in a third pot or skillet until tender, about 15 minutes.
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Mash the tender potatoes with the cooked leeks, soy milk, nutmeg, salt, and pepper.
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Stir in the drained cabbage to combine.
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Adjust seasoning with more salt and pepper as desired.
Nutritional Info (per serving)
Calories:
323 kcal
Carbohydrate:
72 g
Cholesterol:
0 mg
Fiber:
10 g
Protein:
11 g
Saturated Fat:
0 g
Sodium:
167 mg
Sugar:
12 g
Fat:
1 g
Unsaturated Fat:
0 g