Make a hearty bowl of creamy vegan colcannon in just one pot. You can make it on the stovetop or in your Instant Pot!
I've heard folks call colcannon "Irish mashed potatoes," and honestly, with how often my family eats mashed potatoes, I am shocked that I haven't already shared a vegan colcannon recipe with you. Consider that wrong righted today!
You can make this dish on the stovetop or use your Instant Pot or other pressure cooker. It's totally up to you! Either way, this is an easy, one-pot main dish or side.
Ingredients and substitutions
- Vegan butter makes these Irish mashed potatoes rich and creamy. You can replace with olive oil, if you prefer. If you do use olive oil, you may need to add salt, since vegan butter contains salt already.
- Chopped green cabbage brings texture and flavor to this recipe. You can use kale instead.
- Garlic makes everything delicious, including vegan colcannon.
- Diced potatoes are key. You can use red, yellow, or Yukon gold potatoes. If you prefer to use russet/Idaho potatoes, peel them before cooking.
- Vegan milk adds extra creaminess to your mashed potatoes. You may not need any with the Instant Pot method, but you'll definitely need some with the stovetop method. Choose your favorite unsweetened plant-based milk.
- Green onion sprinkled on top brings some umami flavor and extra texture to the dish.
When you're prepping the cabbage, the size of the cut is up to you! If you like big chunks and texture, go for big pieces. If you want the cabbage to melt into the mashed potatoes, dice it up finely.
Saute the cabbage and garlic in a little bit of vegan butter in a saucepan until the cabbage starts to brown. Then, set it aside and return the pan to the stove.
Add the potatoes to your saucepan and cover them with water. Boil them until they're fork-tender, then drain them.
Now, return the cabbage and the potatoes to the pan, and add vegan butter and plant-based milk. Use a fork or potato masher to mash your potatoes to your preference, season to taste with salt and black pepper, and you are ready to serve!
Instant Pot method
Start by heating up the vegan butter using your pot's Saute button. Once the butter melts, add the cabbage and garlic and cook, stirring, for a few minutes.
Once the cabbage is browned slightly, add a little bit of water and the diced potatoes, cook at high pressure for 5 minutes, and do a 10-minute natural release.
At this point, you can transfer the mixture to a serving bowl, if you want to be fancy, or you can mash up your potatoes right in the pot with more vegan butter, no draining needed. After mashing, season to taste with salt and black pepper.
That starchy cooking water from the potatoes will replace some (or all) of the milk you need. You can always add a splash of your favorite unsweetened vegan milk, if you aren't getting the creamy texture you like, but I don't usually need any extra liquid with this recipe.
To serve, top each bowl with even more vegan butter plus a sprinkle of chopped green onion. This is lovely with a plant-based protein to go alongside it. My vegan corned beef is a perfect accompaniment!
Vegan Colcannon Recipe
- 1 tablespoon vegan butter
- 2 packed cups chopped green cabbage or kale
- 4 cloves garlic - minced
- 4 cup diced red or yellow potatoes - A 2" dice is what you're going for here.
- 3 tablespoons vegan butter - for mashing
- vegan milk - for mashing, optional with the Instant Pot method
- salt and black pepper - to taste
- 4 teaspoons vegan butter - for topping (optional, but encouraged!)
- ¼ cup chopped green onion - for topping
- Heat 1 tablespoon of vegan butter in a saucepan on medium-high heat. Add the cabbage and garlic and saute for a few minutes, stirring constantly, until the cabbage begins to brown. Remove from the pot and set aside.
- In the same pot, add the potatoes with enough water to cover. Bring to a boil for 15-20 minutes, until the potatoes are fork tender.
- Drain the potatoes and add them back to the pot along with the cabbage, ¼ cup vegan milk, and 3 tablespoons of vegan butter. Use a potato masher or a fork to mash the potatoes to your desired consistency. I like to start with a potato masher, then finish with a fork. If needed, you can add more vegan milk, 1-2 tablespoons at a time, to get a creamier result. This depends on your potatoes and your preference - you do you! Season to taste with salt and black pepper.
Instant Pot Directions
- Place the first tablespoon of vegan butter into your Instant Pot and press the Saute button on the front. Add the cabbage and garlic and saute for a few minutes, stirring constantly, until the cabbage begins to brown. Press the cancel button.
- Add ½ cup of water and then the potatoes to the pot. Lock the lid, making sure it's set Sealing. Cook the potatoes at high pressure for 5 minutes, then allow a 10 minute natural release before manually releasing the pressure from the pot.
- Add 3 tablespoons of vegan butter to the pot, and use a potato masher or a fork to mash the potatoes to your desired consistency. I like to start with a potato masher, then finish with a fork. If needed, you can add vegan milk, 1-2 tablespoons at a time, to get a creamier result. This depends on your potatoes and your preference - you do you! Season to taste with salt and black pepper.
- To serve, divide the potatoes between your four serving plates or bowls, and top each portion with a teaspoon of vegan butter (if using) and a tablespoon of the green onions. Eat hot!
- Instant Pot optional
Frequently asked questions
Colcannon is made from mashed potatoes mixed together with sautéed cabbage or kale.
Colcannon is champ -- mashed potatoes and green onions -- with sautéed cabbage added to the mix.
Colcannon tastes like cozy, creamy, garlicky mashed potatoes with tender pieces of cabbage throughout. It gets a nice zestiness from plenty of green onion!
Colcannon is naturally gluten-free, so you are good to go!