Vegan Kale Colcannon
Author -Yields: 4 servings
Ingredients
- 3 large russet potatoes, peeled and cut into large cubes (2-2.5 lb)
- 1 small bunch curly kale, stemmed, washed, and chopped
- 3 tablespoons vegan butter (42 g)
- 1 teaspoon Kosher salt (more to taste)
- 1/4 teaspoon garlic powder
- 3/4 cup unsweetened oat, almond, soy, or cashew milk
- Freshly ground pepper, to taste
- 5 slices vegan bacon, chopped, or a loosely packed cup of sliced, cooked vegan sausage (optional)
Instructions
- Add the potatoes to a pot of cold water. Bring the water to a boil. Cook the potatoes for 15-20 minutes, or until the potatoes are completely fork tender. Drain the potatoes.
- While the potatoes cook, bring a smaller pot of water to boil and fit it with a steamer attachment. Steam the kale for 10 minutes, or until it's bright green and tender. Set the kale aside.
- Place the cooked potatoes in a large mixing bowl. Add the vegan butter, salt, garlic powder, and milk. Use a potato masher to mash everything roughly. I like to leave the colcannon a little more textured than regular mashed potatoes.
- Add freshly ground pepper to the potatoes, as well as additional salt to taste. Then, fold in the steamed kale and vegan meat. Mix well and serve warm.