Vegan Irish Colcannon Potatoes and Cabbage


Diana Miller/Getty Images

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
323 Calories
1g Fat
72g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 323
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 167mg 7%
Total Carbohydrate 72g 26%
Dietary Fiber 10g 37%
Total Sugars 12g
Protein 11g
Vitamin C 106mg 531%
Calcium 213mg 16%
Iron 4mg 23%
Potassium 1868mg 40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for a St. Patrick's Day meal vegans can enjoy, or just longing for a wee taste of Ireland? Colcannon is a traditional Irish side dish made with potatoes and cabbage, and this Irish colcannon recipe ​puts a vegan twist on the classic Irish dish.

Colcannon was introduced to the United States by Irish immigrants and is most commonly served on St. Patrick's Day. The word colcannon comes from the Gaelic word, cal ceannann, which means white-headed cabbage. Potatoes, cabbage, and leeks were very common and considered foods of the average citizens of Europe and Ireland during Medieval times. Because of the availability of these foods, it makes sense that home cooks would get creative and create a dish that incorporated these three common ingredients.

But you certainly don't have to wait until St. Patrick's Day, and you don't have to be Irish—or even vegan for that matter—to enjoy this healthier and reduced-fat version of Irish colcannon anytime you like!


  • 5 large potatoes

  • 1 head cabbage, coarsely chopped

  • 3 leeks, sliced

  • 1 cup soy milk

  • 1/4 teaspoon freshly ground nutmeg, optional

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Place potatoes in a large pot and add enough water to cover the potatoes. Bring to a boil and cook for at least 20 minutes, or until potatoes are tender.

  2. In a separate pot, boil the cabbage in water for 15 minutes. Drain and set aside.

  3. In another pot or skillet, cook leeks in soy milk until tender, about 15 minutes.

  4. When potatoes are done cooking, mash them together with leeks, soy milk, nutmeg, salt, and pepper.

  5. Add cabbage and stir to combine.

  6. Add more salt and pepper to taste and enjoy.

Recipe Variation

  • This recipe calls for 1/4 teaspoon nutmeg, which will give the dish a bit of a nutty, slightly sweet flavor. If you would prefer to avoid this flavor profile, simply leave out the nutmeg.