I still remember the first time I tasted vegan colcannon, that creamy, buttery mash blended with tender greens instantly felt like a warm hug in a bowl. This vegan colcannon recipe takes the traditional Irish favorite and transforms it into a plant-based delight without sacrificing any of its comforting appeal. Whether you need a cozy side for a weeknight dinner, a festive holiday dish, or a nourishing meal when the weather turns chilly, this vegan colcannon checks all the boxes.
In less than 30 minutes, you’ll have a vibrant mash of potatoes, kale (or cabbage), and vegan butter that rivals any dairy version. It’s an ideal go-to when you crave comfort food but want to keep things light, wholesome, and free from animal products. As soon as you take that first spoonful, you’ll understand why this simple, nutrient-rich dish has become a staple in my kitchen.
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Embracing Warmth with Vegan Colcannon
What makes this vegan colcannon truly stand out is the perfect balance of creamy texture and bright, earthy flavors. Instead of traditional butter and milk, I use a high-quality vegan butter and unsweetened plant milk, olive oil or oat milk both work beautifully, to achieve that luscious creaminess. The result is a dairy-free mash that’s just as silky and satisfying as the original.
Another secret is cooking the greens (kale or cabbage) gently in a bit of shallot and garlic-infused oil before folding them into the potatoes. This step deepens the flavor, releasing natural sweetness from the greens without overwhelming the dish. I prefer kale for its hearty texture, but cabbage brings a sweeter, more delicate bite. Either way, you’re getting vitamins A and C, iron, and fiber in each forkful.
Customization is key with vegan colcannon. Swap in sweet potatoes or Yukon Golds for a different texture, switch kale for spinach or swiss chard, or add a dash of smoked paprika for a hint of warmth. If you’re gluten-free, rest assured, this mash is naturally gluten-free. Feel free to sprinkle in chopped scallions or chives just before serving for an extra pop of freshness.
Recipe Card
Vegan Colcannon Recipe
4
servings10
minutes20
minutes220
kcalA creamy, dairy-free twist on the classic Irish mash with tender greens
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Ingredients
2 lbs 2 potatoes (Yukon Gold or Russet), peeled and quartered
4 cups 4 kale or cabbage, chopped (stems removed)
2 tbsp 2 olive oil or vegan butter, divided
1 small 1 shallot or leek, thinly sliced
2 cloves 2 garlic, minced
½ cup ½ unsweetened plant milk (oat, almond, or soy)
Salt and freshly ground black pepper, to taste
2 tbsp 2 fresh chives or green onions, chopped (optional)
Directions
- Boil the Potatoes: Place potatoes in a large pot and cover with cold water. Add 1 tsp salt, bring to a boil, then reduce to a simmer. Cook until fork-tender, about 15–18 minutes. Drain and return to pot.
- Sauté the Greens: While potatoes cook, heat 1 tbsp olive oil or vegan butter in a skillet over medium heat. Add shallot (or leek) and garlic; sauté until fragrant, about 2 minutes. Add chopped kale or cabbage and a pinch of salt. Cook until wilted (4–5 minutes for kale, 2–3 for cabbage). Remove from heat.
- Mash and Combine: In the pot with drained potatoes, add remaining 1 tbsp vegan butter. Warm the plant milk separately (microwave or stovetop), then pour over potatoes. Mash until smooth and creamy. Stir in sautéed greens and season generously with salt and pepper.
- Finish and Garnish: Transfer to a serving bowl and top with chopped chives or green onions, if desired. Serve hot.
Notes
- Potato Choice: Yukon Golds yield a naturally creamy texture; Russets create a light, fluffy mash.
- Milk Alternatives: Oat milk offers a thicker consistency, while almond or soy milk is lighter. Heat the milk before adding to avoid a cold spot in the mash.
- Make-Ahead Tip: Prepare the potato component a day in advance and store covered in the fridge. Sauté the greens fresh before serving to retain their vibrant color and texture.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of plant milk to restore creaminess.
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Pro Tips for Vegan Colcannon Success
- Choose the Right Potato: I recommend Yukon Gold or Russet potatoes. Yukon Golds yield a naturally creamy texture, while Russets fluff up beautifully when mashed.
- Don’t Overcook the Greens: Sauté kale or cabbage until just wilted—about 4–5 minutes—so they retain a slight bite and vibrant color. Overcooked greens can turn mushy and lose nutrients.
- Heat Your Plant Milk: Warm the plant milk before adding it to the potatoes. This prevents the mash from becoming gummy or lumpy and keeps the texture light and airy.
- Season Throughout: Salt the potato cooking water generously and season the greens while they sauté. Layering salt at each stage ensures every bite of this vegan colcannon is perfectly seasoned.
- Finish with Vegan Butter: A pat of vegan butter stirred in at the end gives a glossy finish and richer mouthfeel. Let it melt over the hot mash, then swirl gently before serving.
Delicious Variations
1. Sweet Potato and Kale Vegan Colcannon
Swap half of the regular potatoes with sweet potatoes for a subtly sweet twist. The orange hue brightens the dish, and the sweetness pairs beautifully with the earthy kale. Be sure to adjust the plant milk quantity, as sweet potatoes can make the mash denser. For extra depth, stir in a pinch of ground nutmeg and finish with chopped green onions.
2. Cabbage-Forward Vegan Colcannon with Apple
If you prefer a milder, slightly sweet green, use thinly sliced cabbage instead of kale. Add half a cup of diced apple (Granny Smith or Honeycrisp) to the sauté pan with the cabbage. The apple’s tartness balances the buttery potatoes, creating a vibrant autumn-inspired vegan colcannon. Finish with a sprinkle of fresh thyme for herbal notes.
3. Garlic and Chive Vegan Colcannon
Elevate your vegan colcannon by infusing both the potato water and plant milk with garlic. Simmer two smashed garlic cloves in water before cooking the potatoes, then heat your milk or milk alternative with another crushed garlic clove. Mash the potatoes and greens, then swirl in the garlic-infused milk and vegan butter. Top with minced chives for a savory, aromatic side dish that pairs perfectly with roasted vegetables.
4. Irish-Style Vegan Colcannon with Leeks
Traditional Irish colcannon often includes leeks. Replace the shallot in the base recipe with one sliced leek (white and light green parts only). Sauté the leek gently in oil until soft and golden, then add chopped kale or cabbage. Follow the rest of the recipe as usual for a more authentic, slightly sweet, and delicate vegan colcannon.
Cozy Up with Vegan Colcannon Tonight
There’s something truly heartwarming about digging into a bowl of vegan colcannon, the creamy potatoes mingling with tender greens always feels like a hug from the inside out. Whether you’re serving it alongside a weeknight lentil stew or presenting it alongside roasted vegetables at a holiday gathering, vegan colcannon never fails to delight. Its versatility means you can easily swap ingredients, yet it remains comfort food at its finest.
If you enjoyed making the recipe, you might also love my Vegan Chocolate Cupcakes. A sweet dessert with comforting flavors. So, grab those potatoes and greens, gather loved ones around, and let vegan colcannon become your next go-to for cozy meals.
FAQs & Troubleshooting
Kale and cabbage are classic choices. For a milder flavor, use green cabbage or savoy cabbage. If you prefer a quicker cook time and softer texture, substitute with fresh spinach or Swiss chard, add these in the last 2 minutes of sautéing to avoid overcooking.
Drain potatoes thoroughly and return them to the hot, dry pot to evaporate excess moisture before mashing. For the greens, cook until barely wilted, then drain any excess liquid in a fine-mesh sieve. If the mash still seems loose, reduce plant milk by a few tablespoons and add more gradually until you achieve desired consistency.
Vegan colcannon pairs beautifully with lentil loaf, mushroom gravy, roasted root vegetables, or vegan sausages. It also complements grilled tofu steaks or a hearty bean stew. For a festive touch, garnish with a drizzle of vegan gravy and chopped parsley.
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