vegan milkfor mashing, optional with the Instant Pot method
salt and black pepperto taste
4teaspoonsvegan butterfor topping (optional, but encouraged!)
¼cupchopped green onionfor topping
Instructions
Stovetop Directions
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.
Serving Directions
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!
Video
Notes
If you use russet or Idaho potatoes instead of the red or yellow, make sure to peel them before cooking.Nutritional information is for the vegan colcannon with no vegan milk added and without the optional extra pat of butter on top.