Colcannon
serves 2-4
When I was trying to figure out the least painful way to add kale to my diet in my first, uncertain weeks of veganhood, I decided to slip it into mashed potatoes. Turns out I accidently invented a dish the Irish have been fond of for about three hundred years: colcannon.Read more about this recipe at VeganYumYum.
4 cups chopped potatoes (I like Yukon Gold)
3 tablespoon Earth Balance margarine
4 cloves garlic, minced
4 cups chopped kale
1 cup chopped seitan
1 teaspoon soy sauce
1 tablespoon nutritional yeast (optional)
3 sprigs thyme, leaves only (optional)
2-4 tablespoons soy milk or soy creamer, warmed
salt and pepper to taste
prep: 15 minutes
total: 55 minutes
two large saucepans
colander
masher
1. Chop your potatoes into 1-inch cubes and bring them to a boil in some salted water. You can peel your potatoes if you like, but I keep the skins on for added flavor, texture, and nutritional value.
2. Meanwhile, add Earth Balance and garlic to the bottom of a pot. Cook until the margarine is melted and the garlic is fragrant, then add kale and toss well to coat. Add seitan and soy sauce and cook over medium heat until kale is tender and reduced in size. If you think it’s cooked enough before the potatoes are finished, reduce heat to the lowest setting to keep the mixture warm. When it comes time to add the potatoes, the warm pan will ensure they won’t get cold while you finish the dish.
3. Drain potatoes when they’re fork tender but not waterlogged. Add well-drained potatoes to the warm kale and seitan mixture. Mash as you usually would. You can also rice or mill your potatoes directly into the warm pot; this prevents lumps if you worry about that kind of thing.
4. Mix in the nutritional yeast (if using), herbs, and 2 tablespoons of the warmed soymilk. Add more if needed for a smooth and creamy texture, but not so much it loses its fluffiness. Add salt and pepper to taste and serve immediately.
2. Meanwhile, add Earth Balance and garlic to the bottom of a pot. Cook until the margarine is melted and the garlic is fragrant, then add kale and toss well to coat. Add seitan and soy sauce and cook over medium heat until kale is tender and reduced in size. If you think it’s cooked enough before the potatoes are finished, reduce heat to the lowest setting to keep the mixture warm. When it comes time to add the potatoes, the warm pan will ensure they won’t get cold while you finish the dish.
3. Drain potatoes when they’re fork tender but not waterlogged. Add well-drained potatoes to the warm kale and seitan mixture. Mash as you usually would. You can also rice or mill your potatoes directly into the warm pot; this prevents lumps if you worry about that kind of thing.
4. Mix in the nutritional yeast (if using), herbs, and 2 tablespoons of the warmed soymilk. Add more if needed for a smooth and creamy texture, but not so much it loses its fluffiness. Add salt and pepper to taste and serve immediately.
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