Vegan Colcannon

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Delicious Vegan Colcannon is a popular Irish mashed potato recipe with tender sauteed cabbage. It is so flavorful and delicious served as a main with vegan sausages or as a side. Perfect dish to add to your St. Patrick's day menu.

Vegan Colcannon

Vegan Colcannon

If you love mashed potatoes and you haven’t tried Vegan Colcannon with cabbage as yet you really should. Colcannon takes your average mashed potatoes to another level. It reminds me of my  Caramelized Onions Mashed Potatoes and my Garlic Rosemary Mashed Potatoes.

I have been seeing colcannon recipes for years now especially as it gets closer to St. Patrick’s Day so I decided to do my research on this dish and I fell in love with it right away.

It is embedded in a deep history of Irish tradition and culture, it is very popular in Ireland and was brought by Irish immigrants to the USA. Mashed potatoes are served with boiled or sauteed kale or cabbage. I decided to prepare mine with cabbage.

It is usually enjoyed by placing a pile of colcannon on your plate, making a hole in the center and adding butter to the center.

Vegan Colcannon Cabbage Steaming

Easy to prepare and so worth it, first peel, chopped and boil potatoes covered in a pot of salted water. While the potatoes were being cooked I prepared the cabbage.

I chopped, washed cabbage and sauteed with vegan butter, onions, and garlic. I used Earth Balance Buttery Spread for that traditional buttery flavor but you can also substitute coconut oil.  I didn’t need to add extra liquid to cabbage while sauteeing because of the extra water remaining from washing the cabbage, but you can add vegetable broth if needed. The cabbage is better if it is really soft and tender.

I mashed the potatoes, added vegan butter,  vegan half-and-half (but you can use any non-dairy milk you choose), salt and stir to combine. Next, I fold in the sauteed cabbage and green onions.

You can also add sauteed vegan sausage, coconut bacon, vegan corned beef.

Vegan Colcannon flat lay



(Per 100g)
  • Energy: 253 kcal / 1058 kJ
  • Fat: 12 g
  • Protein: 4 g
  • Carbs: 33 g

Cooking Time

  • Preparation: 15 min
  • Cooking: 20 min
  • Ready in: 35 min
  • For:
  • 6 servings


Optional ingredients


  1. Place potatoes in a pot of salted water and bring to boil over medium-high. Reduce heat to simmer for about 20 minutes or until tender, drain and set aside.
  2. While potatoes are cooking heat 2 tablespoons vegan butter or coconut oil in a large saucepan over medium-high heat. Add onions and garlic, saute until soft, about 3 minutes. Add cabbage and stir cooking for about 8 minutes until cabbage is wilted and tender.
  3. Using a fork or potato masher, mash potatoes. Add remaining 2 tablespoons vegan butter, vegan half-and-half/almond milk, and salt. Stir in cabbage and green onions. Serve in a bowl, make a well in the center, add a knob of vegan butter and garnish with green onions.
  4. Adapted from The Country Cooking of Ireland by Colman Andrews


Vegan Irish Colcannon pin

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. JennyL
    October 5, 2020

    We loved this! Simple, filling, and delicious. Very nice with a side of vegan sausage. Thank you for the great recipe!

    • Michelle Blackwood, RN
      October 5, 2020

      Jennyl, I’m so happy you enjoyed it. I haven’t made it in a while so I’m going to prepare it for dinner with some vegan sausages.

  2. Francesca Marks
    February 18, 2019

    Every single recipe I have made from your website has been a home run! This one was no exception. Absolutely delicious to vegans and non-vegans alike. I used Myoko butter which is AMAZING!

    • Michelle Blackwood
      February 18, 2019

      Thank you Francesca, I’m so happy you are enjoying my recipes. I appreciate your feedback.

  3. Deborah
    March 17, 2018

    Thanks, Michelle. This looks so good! I have prepared the cabbage ahead and will heat it up just before adding it to the potatoes. I am serving the dish with homemade vegan corned beef ( roasting in a slow oven now) and roasted baby carrots.

    • Michelle Blackwood
      March 17, 2018

      You are welcome Deborah, please enjoy your menu sounds so delicious!

  4. Jenny
    March 15, 2018

    One of the best colcannon recipes I have tried, thank you.

    • Michelle Blackwood
      March 15, 2018

      Thank you Jenny, so happy you enjoyed.