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Vegan Colcannon

Vegan Colcannon


  • 2 lbs boiling potatoes (white or red rose or Yukon gold), cut in quarters or eighths 
  • 6 cups finely shredded cabbage (mix green and purple for fun two-tone Colcannon) or kale
  • 1/4 cup water
  • 2 tsp extra virgin olive oil
  • 3/4 to 1 cup unsweetened soymilk or almond milk
  • 1 to 1 1/2 Tbsp nutritional yeast flakes (optional)
  • salt and pepper to taste
  • 4 scallions, sliced


Colcannon is a traditional Irish dish of mashed potatoes with kale or cabbage.

1. Prepare the potatoes. Put the potatoes into a 4-quart saucepan with enough water to cover by 1-inch. Cover the saucepan and bring it to a boil over high heat. Lower the heat to medium-high and boil gently for about 8 to 10 minutes, or until the potatoes are fork-tender.

2. Meanwhile, put 3 cups of the purple cabbage, all the green cabbage, and the water into a large, deep skillet. Cover, and steam over high heat for about 5 to 7 minutes, or until the cabbage is tender. Remove the cover, add the olive oil, and cook and stir for 1 to 2 minutes or until the cabbage is thoroughly softened. Set aside.

3. Transfer the cooked potatoes to a large bowl and mash them with enough soymilk to create a smooth, creamy consistency. Season with the nutritional yeast flakes, if using, along with salt and pepper. Add the mashed, seasoned potatoes to the cabbage along with half the green onions and mix together.

4. Transfer the Colcannon to an attractive serving bowl or platter and garnish the top with the remaining green onions. Finish by garnishing the perimeter of the bowl or platter with the remaining purple cabbage.

Adapted from Veg Paradise

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