Irish Colcannon is made up of mashed potatos and cabbage and served over a stout onion gravy. This basic recipe will be the foundation of our Leftover Colcannon Cakes and Colcannon Poppers!
Author Veg Life Staff
Ingredients
FOR THE POTATOS:
3lbs.Potatospeeled and cubed
1Tbl vegan Margarinesuch as Earth Balance
1Tbl vegan Sour Cream
1-2Tbl of Almond Milkdepending on how thin you like your mashed potatos
Salt and Pepperto taste
1small head of Cabbageboiled & chopped
FOR THE GRAVY:
1large Onionsliced
1Tbl Vegetable Oil
1Tbl Flour
1/2bottle VEGAN Stoutif you are unsure, please visit Barnivore.com for a list of vegan options
1Tbl Mustard
1/2Tbl vegan Worcestershire Sauce
1/2Tbl vegan Brown Sugar
Instructions
In a large stock pot, bring water to a boil.
Peel outer leaves of cabbage, remove core and cut into six wedges. Cook until tender.
In another large pan, bring water to a boil.
Peel and cube the potatos. Boil until fork tender. Drain.
Slice onions and saute in 1 Tbl of oil until tender and slightly golden. Add the flour and cook for 1-2 minutes.
Add the stout, mustard, worcestershire and brown sugar. Reduce by almost one half.
Mash the drained potatos and add the margarine, sour cream and milk.
Season with salt and pepper. Add the cooked, chopped cabbage.