Vegan Colcannon – Irish Mashed Potatoes with Bacon Crumbles
A hearty and comforting vegan version of the traditional Irish Colcannon, with rich mashed potatoes and savory bacon crumbles.
Equipment
- large saucepan
- strainer
- Potato masher
Ingredients
- 2 cloves garlic grated
- ¼ teaspoon ground nutmeg
- ½ cup 80 g chopped white onion
- 3 tablespoons 42 g nondairy butter
- 36 ounces 1 kg russet potatoes, scrubbed clean, peeled if desired, and cubed
- 4 cups 280 g shredded green cabbage
- 1 tablespoon 15 ml canola oil
- ¼ teaspoon ground black pepper
- 2 recipes Seitan Bacon Crumbles page 209 or Crispy Seitan Bacon (page 211), crumbled
- 1 teaspoon coarse sea salt
- ¼ cup 60 ml unsweetened almond or other nondairy milk
Instructions
- In a large saucepan, heat canola oil and cook the chopped onion over medium heat for 2 minutes.
- Stir in the cubed potatoes and cook for another 2 minutes.
- Cover the potatoes with water and bring to a boil.
- Cook for 12 minutes, or until potatoes are tender.
- Add the shredded cabbage to the boiling potatoes and cook for another 8 minutes, or until the potatoes are fully tender.
- Drain the potatoes and cabbage, then return them to the saucepan.
- Add almond milk, nondairy butter, nutmeg, black pepper, sea salt, and grated garlic.
- Mash until smooth and creamy.
- Stir in the Seitan Bacon Crumbles and mix well.
- Serve hot as a delicious side dish or main course.
Notes & Wine Advice
Wine Advice:
Pair with a crisp, dry white wine like Sauvignon Blanc or a lightly oaked Chardonnay to complement the savory flavors.
Nutrition values
Calories: 290 kcal | Carbohydrates: 49 g | Protein: 6 g | Fat: 9 g | Sugar: 4 g