|Nutritional Guidelines (per serving)|
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 vegan Irish colcannon potatoes and cabbage recipe puts a vegetarian and vegan spin on a true classic Irish dish.
The word colcannon comes from the Gaelic word, cal ceannann, which means white-headed cabbage. Potatoes, cabbages, 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. Colcannon was introduced to the United States by Irish immigrants and is most commonly served on St. Patrick's Day.
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 vegan Irish colcannon potatoes and cabbage recipe tonight.
- 5 large potatoes
- 1 head cabbage (chopped)
- 3 leeks (sliced)
- 1 cup soy milk
- Optional: 1/4 teaspoon nutmeg
- salt to taste
- black pepper to taste
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.
In a separate pot, boil the cabbage in water for 15 minutes. Drain and set aside.
In another pot or skillet, cook leeks in soy milk until tender, about 15 minutes.
When potatoes are done cooking, mash them together with leeks, soy milk, nutmeg, salt and pepper.
Add cabbage and stir to combine.
Add more salt and pepper to taste and enjoy!
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.
This recipe is gluten free.