One-Pot Colcannon
Colcannon is a traditional Irish dish of mashed potatoes with cabbage or kale. This plant-based version is filling enough to be a main dish, but also the perfect side dish for your St. Patrick's celebration.
Ingredients
- 8 medium potatoes of your choice peel if desired, cut into cubes
- 1 medium onion chopped
- 1 small cabbage roughly chopped
- 2½ cups vegetable broth
- 2-3 cloves garlic minced
- 1 can white beans drained and rinsed
- ⅓ cup water
- ½ cup nutritional yeast
- dash nutmeg freshly ground
- 2 cups chopped spinach or kale (requires more cooking)
- salt & pepper to taste
Instructions
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Chop potatoes and place in Dutch oven. Pour over vegetable broth over.
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Chop onion and cabbage and add to Dutch oven with potatoes.
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Combine white beans, garlic, 1/3 cup water, nutritional yeast and nutmeg in blender. Pulse and blend until completely smooth.
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Pour sauce over the potato/cabbage mixture and stir well.
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Bring the pot to a slow boil and reduce heat to low. Cook covered on low for 30-35 minutes until the potatoes are soft. Stir occasionally to make sure the potatoes are cooking well in the broth.
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With a potato masher, mash the potatoes in the broth to the desired consistency.
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Add the chopped spinach and stir to combine. Cover and let sit until spinach is wilted. If you use kale, you might want to precook it before adding to the potato/cabbage mixture. Add salt and pepper to taste.
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Serve right away alone for a main dish or as a side dish.
