Vegan Irish Colcannon

What is a vegan to make for dinner when the only fresh ingredients are potatoes and kale? Irish Colcannon of course! The vegan version of this old dish obviously omits the butter, but the result is still a delicious, hearty, nutritious meal that is pretty easy to make. After last night's ravioli extravaganza, I appreciated the simplicity of putting this Colcannon together.

Here's what you'll need to get this done:

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    • 2 large russet potatoes
    • 1 shallot, coarsely chopped
    • 4 cups of chopped kale leaves (wash first, then cut off the stems and discard them)
    • 3 cloves garlic, pressed
    • 1 cup textured vegetable protein (TVP)
    • 7/8 cup boiling water
    • 1/4 cup distilled white vinegar
    • 1 tbsp non-hydrogenated vegan margarine (e.g. Earth Balance)
    • salt and pepper to taste

Peel the potatoes and cut them into 1/2 chunks. Place them in a large pot, cover with cold water, bring to a boil and reduce to a simmer. Cook until fork-tender.

Combine TVP and boiling water in a bowl for about 5 minutes to rehydrate it.

Heat olive oil in skillet over medium-high flame. Add rehydrated TVP, shallots, and a dash of salt, and stir fry until golden brown. Add pressed garlic, stir fry for about 30 seconds, then turn off heat and set aside.

Place kale in a steamer basket over 1 of water. Slowly pour vinegar over kale as evenly as possible. Cover and steam until kale turns bright green, then remove from heat immediately so it does not turn brown.

In a large mixing bowl, combine drained potatoes and margarine. Use a hand mixer to whip into a mash. At this point the mash will still be coarse. Add contents of skillet (TVP, garlic, shallots) and continue to whip until well combined. Add cooked kale, salt and pepper to taste, and whip until well combined and creamy. Makes about 4 servings.

You should be able to multi-task and get everything done about the same time. Once the potatoes are boiling, it gives you plenty of time to cook the TVP and the kale. By the time you are done with that, the potatoes should be fork-tender and ready to whip. You can also boil the kale with plenty of water and the 1/4 cup of vinegar instead of steaming it if you want to make life easier.


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Posted in Home Improvement Post Date 02/11/2018






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