Today I’m sharing a Vegan Colcannon recipe from Hannah Kaminsky’s brand new book, Real Food Really Fast.
It just happens to be perfect for Saint Patrick’s Day or any day you want a hearty veggie mash studded with greens.
For me that is everyday!
The Cruciferous Colcannon is a mash of cabbage, kale, cauliflower, and broccoli. It’s naturally gluten-free and soy-free.
Make it oil-free by water sautéing instead of using the oil. It’s been delicious every way I’ve tried it.
This recipe is from Hannah Kaminsky’s book Real Food, Real Fast. I got to know Hannah a few years ago on my Northwest tour.
She joined halfway and we quickly became friends. Of course, sharing a room in an odd hotel brings people together fast.
There were good times too, especially all the vegan restaurants we ate in and the most wonderful day at a farmers market. Thanks, Hannah!
Hannah’s known for her dessert recipes, but she made some amazingly fast and delicious savory recipes in this book.
If you’re new to being vegan or just need to get dinner on your table in a flash, you are going to want a copy of this book!
Some of the recipes that are on my to-try list:
- Tofu Shakshuka
- Silky Matcha Miso Soup
- Artichoke Barbacoa
- Sausage Gumbo Burgers
Now I’m sure you’re hungry, so go make her Cruciferous Colcannon and let me know how you like it in the comments.
What is Colcannon?
Vegan Colcannon is an Irish dish that’s traditionally made with cabbage and potatoes. They both get boiled and then smashed together.
Is Colcannon Irish or Scottish?
Okay, you caught me! It’s really both and not just an Irish dish.
Can I Make Vegan Colcannon Without Oil?
You know I believe you can make anything without oil if you can’t have it in your diet. In this recipe for Vegan Colcannon all you need to do is water saute instead of using oil. How easy is that
What Do Vegans Serve on St. Patrick’s Day?
This Vegan Colcannon of course! Be sure to try these recipes too:
Even More Recipes to Try
- 15-minute rustic pasta from The Homemade Vegan Pantry
- Vegan Air Fryer Southern Fried “Chicken” Soy Curls
Vegan Cruciferous Colcannon from Real Food, Really Fast by Hannah Kaminsky
- 2 Tablespoons Olive Oil
- 2 Cups Stemmed and Chopped Kale
- 2 Cups Shredded Savoy or Green Cabbage
- 3 Scallions Thinly Sliced
- 1/2 Pound Frozen Cauliflower Thawed
- 1/2 Pound Frozen Broccoli Thawed
- 1/4 Cup Vegetable Stock
- 1 Tablespoon Nutritional Yeast
- 2 Teaspoons Freshly Grated Horseradish
- 3/4 Teaspoon Salt
- 1/8 Teaspoon Ground Nutmeg
- Vegan Butter to Serve (Optional)
- Heat the oil in a large saucepan over medium heat. Add the kale and cabbage in handfuls, stirring until wilted down enough to comfortably accommodate all the green.
- Toss in the scallions and sauté for two more minutes to soften. Introduce the cauliflower and broccoli next, along with the vegetable stock.
- Cook for 4 – 5 minutes, until the vegetables are fork-tender.
- Remove the vegetables from the heat and roughly mash with a potato masher.
- Add in the nutritional yeast, horseradish, salt, and nutmeg, stirring, folding, and mashing until the whole mixture is completely combined.
Is there any reason to use frozen cauliflower and broccoli when fresh taste so much better?
Kathy Hester says
I’m sure you can use either.
I called for frozen here to speed up the prep time. You’re welcome to use fresh instead!
What should I use instead of fresh horseradish? I don’t think our stores have those in the produce department.
Kathy Hester says
I would use bottled or prepared horseradish.
If I use fresh instead of frozen, do I use the same amount, 1/2 pound each?
Kathy Hester says
I would use a little less since it won’t have the same water content.
Oooooooh this looks sooooo good! And some of my favorite vegetables that I do not cook often enough – cauliflower, broccoli, kale, cabbage! Delicious! I love this!