If you want to make a different amount I find these proportions work well. Remove cover and turn down heat to low.
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The more classic versions are rich smothered in butter and laden with heavy cream.
Vegan colcannon. Add the garlic and cook for 2 more. Stir in kale and water. Add one teaspoon salt and cook for 2-3 minutes.
In a large fry pan or sauté pan melt the vegan butter over medium-high heat and then add the sliced leeks. How to Make Vegan Colcannon. But since so much of the flavor comes from rich dairy products I needed a way to spice my vegan version up.
Add garlic and cook until fragrant. Ingredients Needed for Simple Vegan Colcannon Organic golden potatoes Salt Butter or olive oil Leek Shallot Savoy cabbage Curly kale or substitute with more cabbage Garlic Vegan butter like Miyokos Unsweetened plain almond milk Black pepper and sliced green onions for serving. Meanwhile sauté leeks in olive oil until softened about 3-5 minutes.
Season with nutmeg salt and pepper. Typically its only four ingredients. Cover and sauté until softened about 3 minutes.
Potatoes milk butter and cabbagekale. But just as you can make non-vegan colcannon without the pork you can make this vegan version without the seitan. I only toss it in when I happen to have it on hand.
Boil the potatoes until fork tender about 15 minutes. So to justify putting another colcannon recipe out there I decided to veganize it. Vegan Colcannon with Cabbage and Carrots Growing up mashed potatoes were a little-understood much-expected component of Thanksgiving dinner.
4 parts potatoes 4 parts uncooked chopped kale 1.
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