Vegan Colcannon: A Hearty, Traditional Irish Dish
A hearty and budget-friendly twist on the traditional Irish Colcannon, made vegan with crispy seitan bacon crumbles and mashed potatoes.
Equipment
- Large saucepan, Knife, Cutting board, Grater, Potato masher, Spoon, Cooking spoon
Ingredients
- 1 tablespoon 15 ml canola oil
- 2 cloves garlic grated
- ½ cup 80 g chopped white onion
- 36 ounces 1 kg russet potatoes, scrubbed clean, peeled if desired, and cubed
- 4 cups 280 g shredded green cabbage
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground black pepper
- 1 teaspoon coarse sea salt
- ¼ cup 60 ml unsweetened almond or other nondairy milk
- 3 tablespoons 42 g nondairy butter
- 2 recipes Seitan Bacon Crumbles page 209 or Crispy Seitan Bacon (page 211), crumbled
Instructions
- In a large-size saucepan, combine the oil and onion.
- Cook for 2 minutes over medium heat.
- Stir in the potatoes and cook for 2 minutes.
- Cover with water.
- Bring to a boil, and cook for 12 minutes.
- Add the cabbage to the boiling pot of potatoes and cook for another 8 minutes, or until the potatoes are tender.
- Drain the potatoes and cabbage, and return them to the saucepan.
- Add the milk, butter, nutmeg, pepper, salt, and garlic.
- Mash until the potatoes reach the desired consistency.
- Stir in the bacon crumbles.
- Serve hot.
Notes / Tips / Wine Advice:
Serving Tip:
This dish pairs perfectly with vegan gravy or a side of roasted vegetables for a complete meal.
Wine Advice:
Pair with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 50 g | Protein: 7 g | Fat: 10 g | Fiber: 7 g | Sugar: 4 g | Salt: 1.3 g
