This Vegan Colcannon is a twist on the traditional Irish recipe for mashed potatoes and cabbage. This recipe uses leeks, savoy cabbage, and kale for a hearty comfort food that’s easy to make and customize.
What is colcannon?
Colcannon is a traditional Irish side dish made with mashed potatoes and cabbage or kale. It is eaten year-round and often alongside corned beef. I ate it quite a bit growing up and it’s part of the reason I consider mashed potatoes to be the ultimate comfort food!
The most basic variation is simply made with potatoes, cabbage, milk, and butter. In today’s recipe this is mixed it up a bit by adding more aromatics (in the form of shallots and leeks). This recipe is also completely dairy-free.
What kind of cabbage do you need for colcannon?
Any kind of green cabbage will work well in this recipe, but I recommend Savoy. It has a bit more natural texture than standard cabbage and is easily sliced into thin strips.
Where does the name come from?
The first syllable “col” is likely comes from Irish “cál,” meaning cabbage. The second syllable may derive from “ceann-fhionn,” meaning a white head (i.e. “a white head of cabbage”). There are a few other potential origins of the term so I have not been able to come across the most specific origin!
What is the difference between champ and colcannon?
Champ is a very similar Irish mashed potato recipe that uses scallions in place of kale or cabbage.
Ingredients Needed for Simple Vegan Colcannon
- Organic golden potatoes
- Butter (or olive oil)
- Savoy cabbage
- Curly kale (or substitute with more cabbage)
- Vegan butter, like Miyokos
- Unsweetened plain almond milk
- Black pepper and sliced green onions, for serving
What can I eat alongside Irish mashed potatoes?
While corned beef is a traditional counterpoint, there are plenty of plant-based options that are just as satisfying. My favorite way to make this vegan colcannon into a full meal is to serve alongside a salad and plenty of cooked lentils for protein. I would also like to try it with my favorite vegan gravy.
Marinated tempeh would also be a good pairing for this recipe as it has a meat-like texture and would offer a satisfying textural contrast.Print