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Colcannon

From "The (Almost) No Fat Holiday Cookbook-Festive Vegetarian Recipes" by Bryanna Clark Grogan.
published by Book Publishing Company in Summertown, Tennessee. 1995

Serves 6; Per serving: Calories: 285, Protein: 7 gm., Fat: 1 gm., Carbohydrates: 61 gm.

  • 3 lbs. russet potatoes, peeled
  • 2 lbs kale or green or Savoy cabbage
  • 2 c. leeks or green onions, minced
  • 3/4 c. soymilk or other non-dairy milk
  • salt and black pepper to taste
Cut the potatoes into chunks, and boil in water to cover or until tender, but not mushy.

Meanwhile wash and trim the kale or cabbage, discarding any tough stems.
Chop it and steam for 5-10 minutes, or until tender.
Cool it and gently squeeze out the water.
At the same time, in a lightly oiled skillet, steam-fry the leeks until softened.

Drain the potatoes well and mash with a potato masher.
Beat in the soymilk, then the cooked kale or cabbage and leeks.
Add salt and pepper to taste.

Serve hot with stew or gravy.