Delicious Eats

Vegan Colcannon

Colcannon is a classic Irish dish of mashed potatoes with cabbage or kale. Recipe contributor Chow Vegan substitutes Brussels sprouts in this rich, creamy dish for a delicious twist!

Thanks for the recipe and photo, Chow Vegan!


2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks

2 cups full fat coconut milk

4 garlic cloves, minced

1 tablespoon vegan butter

1/2 small white onion, minced

1 cup sliced brussels sprouts

1 small leek, white part only, sliced

1/2 tablespoon coconut oil

Salt and pepper to taste


In a medium pot, add the potatoes, coconut milk, half of the garlic, butter and salt to taste. Over medium-high heat, bring to a boil. Give the potatoes a stir and turn down to simmer and cook for about 25 minutes or until the potatoes are easily pierced with a fork.


While the potatoes are cooking, cook the brussels sprouts mixture. Heat a cast iron skillet or sauté pan to hot. Add the coconut oil and swirl to coat the pan. Add the onions, leeks, and the remaining garlic. Sauté until translucent. Add the brussels sprouts, mix to combine well. Stirring frequently, continue to cook the brussels sprouts until soft but still bright green. Set aside.


Using a slotted spoon, scoop out the potatoes into a ricer and rice, saving the cooking liquid in the pot. Then pour the liquid a little bit at a time into the riced potatoes, folding in each time to combine. Season with salt and pepper.


Add the brussels sprouts mixture to the mashed potatoes, gently stir to combine. Serve immediately.


YIELD: Serves 4