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Vegan Colcannon

A few slices of crisp, chopped tempeh bacon make a great addition to this traditional Irish comfort food.

Serves: 6

Serves 6

What you need:

  • 2 pounds Yukon Gold potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 leek (white part only), rinsed and chopped
  • 2 garlic cloves, minced
  • 3 cups kale, finely shredded
  • 3 cups green cabbage, finely shredded
  • Salt and pepper to taste
  • 1/3 to 1/2 cup non-hydrogenated margarine
  • 3/4 cup hot soymilk

What you do:

  1. Place the potatoes in a saucepan with enough cold water to cover. Bring to a boil over high heat. Reduce heat to medium-low, salt the water, cover, and simmer until tender, 15 to 20 minutes.
  2. While the potatoes are cooking, heat the oil in a large saucepan over medium heat. Add the onion, leek, and garlic, cover and cook until softened, about 5 minutes. Add the kale and cabbage, season with salt and pepper, cover, and cook until tender, about 10 minutes.
  3. When potatoes are cooked, drain and return to the pot. Add the margarine and soymilk, and mash with a potato masher. Stir in the kale and cabbage mixture, season again if necessary, and serve hot.

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