Colcannon is a traditional Irish dish made with mashed potatoes, cabbage, milk, and butter, sometimes with leeks and bacon added. I like to make a veganized version that is just as delicious, it makes great comfort food, especially with St. Patrick’s Day right around the corner. I use tempeh bacon instead of bacon, and coconut butter to make it nice and creamy instead of the milk and butter. If you are looking for a great plant based dish for the upcoming holiday, give this a try!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- To cook the potatoes, place them in a pot of filtered water with about 1 tsp sea salt, and bring to a boil. Lower to a simmer and cook until the potatoes are tender, about 10-12 minutes. Drain, reserving about 3/4 cup of the water (you may not need all of it but just in case) and put potatoes through a ricer (or mash) into a large bowl. Add the reserved water and coconut butter, and stir in until well combined (you may add more if you need to in order to make them fluffy and smooth).
- To make the tempeh, preheat the oven to 400F degrees.
- Combine all marinade ingredients in a bowl. Add the tempeh strips to it and carefully mix them around until they are coated. Place the tempeh strips on a parchment lined sheet pan, place in the oven and cook for about 20-30 minutes until starting to brown and crisp up. Remove from the oven, and cut into 1/2 inch pieces.
- Meanwhile, heat the oil over medium heat in a sautee pan, and add the leeks. Sautee until starting to get tender, about 4 minutes. Then add the cabbage and garlic and cook until tender.
- Add the cabbage and leeks to the potatoes, add sea salt to taste, and mix well. Fold in the tempeh, and enjoy!
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