Scrumptious Irish Vegan Colcannon Potatoes with Leek and Kale Gravy
Discover our scrumptious vegan twist on the classic Irish dish - Vegan Colcannon Potatoes with Leek and Kale Gravy! This recipe combines creamy mashed potatoes with a hearty leek and kale mixture, all smothered in a rich gravy that will make your taste buds dance. Enjoy this delectable vegan meal perfect for fall gatherings.
Allergens
None (excluding gluten for GF option)
Ingredients
- 2 lbs russet potatoes, peeled and cubed 1/2 cup unsweetened almond milk 1/4 cup vegan butter 4 cups chopped kale 2 large leeks, sliced 3 cups vegetable broth 1/4 cup all
- purpose flour (gluten
- free if needed)
- salt and pepper, to taste
Instructions
- Boil the potatoes in a large pot of water until tender. Drain and mash with almond milk and vegan butter. Set aside.
- In another pan, sauté leeks until softened. Add kale and cook until wilted. Season with salt and pepper to taste.
- Prepare the gravy by heating vegetable broth in a saucepan. Whisk in flour to thicken, then add the cooked leek and kale mixture. Cook until heated through. Season to taste.
Chef’s Insight
The secret to perfect mashed potatoes is whipping in some vegan butter and almond milk. This gives them a smooth, creamy texture that mimics traditional dairy-based recipes.
Notes
Feel free to add additional vegetables like cabbage or carrots to the dish for added nutrition.