Vegan Colcannon

Saint Patrick’s Day in New York City is a bigger, more celebrated holiday than it is in Ireland. It’s an Irish Pride Day of sorts, and in New York City, everybody is a little bit Irish that day. After watching the parade and hanging with friends at your favorite Irish pub, go home and fill up on this vegan Colcannon from NYC Vegan by Michael Suchman and Ethan Ciment, which is a plant-based version of a traditional Irish dish.

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Vegan Colcannon

Saint Patrick’s Day in New York City is a bigger, more celebrated holiday than it is in Ireland. It’s an Irish Pride Day of sorts, and in New York City, everybody is a little bit Irish that day. After watching the parade and hanging with friends at your favorite Irish pub, go home and fill up on this traditional Irish dish.

Course Side Dish

Cuisine Irish

Servings 8 servings

Author Michael Suchman and Ethan Ciment

Ingredients

• 6 Yukon gold potatoes, peeled and cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 leek, thoroughly washed and cut into 1/4-inch thick slices (white and light green parts)
• 1 large bunch kale, tough stems removed, washed, and finely chopped
• 2 teaspoons soy sauce
• 1/2 teaspoon liquid smoke
• 2 tablespoons nondairy butter
• 1/3 cup plain unsweetened almond milk, warmed
• 1 tablespoon nutritional yeast
• Salt and ground black pepper, to taste

Instructions

1. Place the potatoes in a large pot and cover them with 1 inch of cold water. Turn the heat to high and bring the potatoes to a boil. Once the potatoes come to a boil, turn the heat to medium-low, and boil the potatoes until fork-tender, 15 to 20 minutes. Drain the potatoes in a colander.
2. Return the potatoes to the pot and put it back on the stove at medium heat for a minute or two to dry them out. Reduce the heat to low to keep the potatoes warm until you need them.
3. While the potatoes are boiling, heat the oil in a large skillet or shallow pot over medium-high heat. Add the shallot and sauté for 2 minutes to soften. Add the garlic and sauté 30 seconds or until just golden. Add the leek and sauté 5 minutes or until soft. Add the kale and soy sauce. Cook the kale until it is soft and reduced, about 1 minute. Add the liquid smoke. Stir well.
4. Add the potatoes to the kale mixture and mash roughly with a potato masher. Add the butter, milk, and nutritional yeast. Mix well. Add the salt and pepper to taste.

Recipe Notes

From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.

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