Vegan Cruciferous Colcannon from Real Food, Really Fast by Hannah Kaminsky
For a delicious twist on the Irish staple, mashed broccoli and cauliflower join forces with kale, cabbage, and horseradish in this harmonious family reunion. They're all cruciferous vegetables, and all pitch-perfect when singing together as a modern ode to the beloved Emerald Isle staple. It will be hard to go back to plain old mashed potatoes once this fresh blend has graced your table.
Servings: 4
Calories: 133kcal
Ingredients
- 2 Tablespoons Olive Oil
- 2 Cups Stemmed and Chopped Kale
- 2 Cups Shredded Savoy or Green Cabbage
- 3 Scallions Thinly Sliced
- 1/2 Pound Frozen Cauliflower Thawed
- 1/2 Pound Frozen Broccoli Thawed
- 1/4 Cup Vegetable Stock
- 1 Tablespoon Nutritional Yeast
- 2 Teaspoons Freshly Grated Horseradish
- 3/4 Teaspoon Salt
- 1/8 Teaspoon Ground Nutmeg
- Vegan Butter to Serve (Optional)
Instructions
- Heat the oil in a large saucepan over medium heat. Add the kale and cabbage in handfuls, stirring until wilted down enough to comfortably accommodate all the green.
- Toss in the scallions and sauté for two more minutes to soften. Introduce the cauliflower and broccoli next, along with the vegetable stock.
- Cook for 4 - 5 minutes, until the vegetables are fork-tender.
- Remove the vegetables from the heat and roughly mash with a potato masher.
- Add in the nutritional yeast, horseradish, salt, and nutmeg, stirring, folding, and mashing until the whole mixture is completely combined.
Nutrition
Calories: 133kcal | Carbohydrates: 13g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 562mg | Potassium: 642mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3855IU | Vitamin C: 133mg | Calcium: 112mg | Iron: 2mg