Vegan Colcannon is a traditional Irish dish, that has been important in Irish cuisine for generations. The Irish word Col means cabbage and cannon means kale. This wholesome is made from cashew cream, mashed potatoes, and cabbage. However, Vegan Colcannon has gained popularity as a plant-based food due to the increasing demand for it. This cuisine is a good pick for those who want to enjoy delicious food by retaining their strict plant-based diet program. You can customize the dish with different items of your choice and flair. Anyone who enjoys Irish food should try this colcannon because of its thick and creamy texture. Let’s start the recipe.
STATS
- Course: Side dish
- Cuisine: Irish fusion, Irish
- Diet: Vegan
- Total Time: Twenty-five minutes
- Preparation Time: Ten minutes
- Cook Time: Fifteen minutes
EQUIPMENT
- Food blender
- Nonstick pot
- Saucepan
- One potato masher
- One spoon
- Serving Bowl
INGREDIENTS
- Medium-sized russet potatoes 4, approx. to 2 pounds
- One tsp of olive oil
- Crushed garlic cloves 4
- Six chopped scallions, use its green part for topping
- Finely grated cabbage one cup
- Two cups of sauerkraut
- Three by fourth cup of raw cashews
- Crushed black pepper, to flavor
- Vegan butter 1 tbsp
- Salt, add to taste
INSTRUCTIONS
- Add the water and raw cashews to a food blender.
- Combine all items for fifty to eighty seconds until a smooth paste forms.
- After blending, put aside the paste.
- Next, add olive oil to a nonstick pot and warm it.
- After that, add shredded cabbage, garlic, and green onions to the pot.
- Simmer it for one to two minutes.
- Next, season the vegetables with salt and crushed black pepper.
- Cook all items for five minutes.
- Meanwhile, add the potatoes to the other saucepan.
- Simmer the potatoes until they are well-cooked.
- After that, smash the potatoes with a masher.
- Now, add mashed potatoes to the green onions.
- Mix all items with a cooking spoon.
- Next, pour cashew cream paste into the pot.
- Again combine all ingredients. Now, switch off the burner.
- Next, add sauerkraut to the pot and mix well.
- The tasty Vegan Colcannon is ready.
- Shift the colcannon to a serving bowl.
- Garnish it with chopped green scallions or place a vegan butter block over the dish.
SERVING SUGGESTIONS
- Serve the tasty Colcannon with vegan Irish soda bread.
- Pair this dish with vegan BBQ tofu balls or creamy mushroom sauce.
- Enjoy it with roasted vegetables and vegan sausage.
- Stuff the empty bell peppers with a mixture of colcannon.
- Irish potato pancakes also go well with this dish.
- Accompany this dish with vegan shepherd’s pie and vegan lentil loaf.
- You can serve it with creamy mushroom gravy or lentil balls.
TIPS
- Utilize good-quality and high-starch potatoes for a fluffy texture.
- Try this colcannon dish with different spices.
- Experiment with different sorts of green vegetables like mustard greens, collard greens, or spinach.
- Choose a high-quality vegan butter for richness.
STORAGE INFORMATION
Fridge:
- You can save the extra colcannon in a closed box and refrigerate it for four to three days.
Freezer:
- Shift the remaining dish to a closed box and freeze it for thirty to sixty days. The texture of the potatoes will slightly change.
Reheating:
- We can rewarm the frozen dish by microwaving it for eleven to sixteen seconds.
FAQs
Can I replace the cabbage with other greens?
- Yes, you can try different green vegetables like Swiss chard, savory cabbage, collard greens, or spinach.
Which potatoes perform best for the colcannon dish?
- Both Yukon Gold and russet potatoes are good. Yukon Golds have a buttery taste and russets have a fluffy texture.
NUTRITIONAL INFORMATION/SERVING
Total servings 8
Total Calories 180 kcal
Carbohydrates 26 g
Protein 5 g
Dietary Fiber 3 g
Total Fat 7 g
Sugar 3 g
Iron 2 mg
