Vegan Irish Lunch Bowl with Seasoned Mashed Potatoes, Colcannon & Smoky Chickpea Stew
This vegan Irish Lunch Bowl combines creamy mashed potatoes, delicious colcannon, and smoky chickpea stew to create a hearty, plant-based meal perfect for cozy winter dinners or St. Patrick's Day celebrations. With its mouthwatering flavors and appealing presentation, this dish is an easy-to-prepare vegan option that won't disappoint.
Allergens
Gluten-free, Nut-free
Ingredients
- 4 medium russet potatoes
- 2 cups frozen mixed vegetables (carrots, peas, and corn)
- 1 small head green cabbage
- 1 cup almond milk
- 1/4 cup vegan butter
- Salt & pepper, to taste
- 2 cans chickpeas (15 oz each)
- 3 cups vegetable broth
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp olive oil
- Fresh parsley, for garnish
Instructions
- a. Wash and peel the potatoes. Boil them in a large pot of water until tender. Drain and return to the pot. b. Add almond milk and vegan butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper, and set aside. c. In another pot, boil frozen mixed vegetables and cabbage until tender. Drain well and mash gently to create colcannon. Season with salt and pepper, and set aside. d. In a large saucepan, heat olive oil over medium heat. Add chickpeas, vegetable broth, smoked paprika, and garlic powder. Simmer for 10 minutes, until slightly reduced and thickened. Season with salt and pepper, and set aside.
Chef’s Insight
The combination of creamy potatoes, colcannon, and smoky stew creates a mouthwatering texture and aroma that captures the essence of Irish cuisine.
Notes
Ensure potatoes are well mashed for a smooth texture. Adjust seasoning according to personal taste.