Vegetarian

Vegan Colcannon (cal ceannann) is for Side Dish.

Vegan Colcannon (cal ceannann) takes several minutes to prepare.

Vegan Colcannon (cal ceannann) takes several minutes to cook.

Vegan Colcannon (cal ceannann) makes 4 servings.

The ingredients for Vegan Colcannon (cal ceannann) are:

1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Salt
350 Cabbage, fresh
1 leek Leeks
0.50 cup, chopped Onions, raw
1360 Potato, raw
1 tbsp Apple Cider Vinegar, Bragg's Organic
4 tbsp Miyoko�s European Style Cultured Vegan Butter
8 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable

Here is how you make Vegan Colcannon (cal ceannann):

Chop and Sauté the onions and leeks in half the butter until soft and almost translucent. Add shredded cabbage and sauté for a few minutes, and then sweat for about 8 minutes.Chop and boil or steam your potatoes as when preparing mashed potatoes.Sour your almond milk by adding the vinegar and let sit for 10 minutes.When potatoes are cooked, mash them up, add the onions and cabbage mixture, the almond “buttermilk”, the remaining butter, salt, and if you’re like me, a bit of onion and garlic powder for a heightened flavor.Serve hot.Serving Size: Makes 4 large servings (or 8 smaller ones)

The nutritional information for Vegan Colcannon (cal ceannann) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 387.8

• Total Fat: 12.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,927.9 mg
• Total Carbs: 66.2 g
• Dietary Fiber: 11.5 g
• Protein: 8.3 g