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A bowl of vegan colcannon with a pat of vegan butter, scallions and a spoon and green napkin

Vegan Colcannon (with Sauerkraut)

Vaishali · Holy Cow! Vegan Recipes
Put a tasty twist on your Vegan Colcannon this St. Patrick'sDay by stirring in a spot of sauerkraut into this creamy potato mash. You'll bewishing you made more. A gluten-free, soy-free recipe, can be nut-free.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Course Side Dish, Vegetable side
Cuisine Irish, Irish fusion, Vegan
Servings 8 servings
Calories 180 kcal

Ingredients
  

Instructions
 

  • Blend the cashews with 3/4 cup water or vegetable stock. Set aside.
  • Heat the oil and add the garlic, green onions and shredded cabbage. Season with salt and pepper and saute for 5 minutes or until the cabbage has softened.
  • Add the potatoes and use a masher to mash them. Mix them with the cabbage and scallions, then add the cashew cream. Mix well and turn off the heat.
  • Stir in the sauerkraut. Remove the colcannon to a bowl and make a well in the center for the vegan butter.
  • Serve.

Nutrition

Calories: 180kcalCarbohydrates: 26gProtein: 5gFat: 7gSaturated Fat: 1gPotassium: 630mgFiber: 3gSugar: 3gVitamin A: 172IUVitamin C: 17mgCalcium: 42mgIron: 2mg
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