Vegan Cruciferous Colcannon from Real Food, Really Fast by Hannah Kaminsky

Cook Time 04:00 Serves 4     adjust servings

Reprinted with permission from Real Food, Really Fast by Hannah Kaminsky

For a delicious twist on the Irish staple, mashed broccoli and cauliflower join forces with kale, cabbage, and horseradish in this harmonious family reunion. They're all cruciferous vegetables, and all pitch-perfect when singing together as a modern ode to the beloved Emerald Isle staple. It will be hard to go back to plain old mashed potatoes once this fresh blend has graced your table.


  • 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,


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