vegan colcannon

To save time, you can also form these into larger patties and pan-fry in a non-stick skillet.

Colcannon Puffs

potatoes (you can peel

kale

nutritional yeast

salt (or

onion powder

garlic powder

thyme

black pepper

soymilk (or other plant milk)

potato starch or corn starch

Cut the potatoes into small cubes (about 1/2-inch), put them in a large pot, and cover with water. Bring to a boil and cook until potatoes are tender.

While the potatoes are cooking, remove the center stalk from the kale and slice the leaves into strips. When the potatoes are done, lift them out with a slotted spoon and place in a large mixing bowl. Put the kale into the potato water and cook for 6 minutes or until kale is tender. Remove kale with a slotted spoon to a food processor. Add 1/4 cup of the cooking liquid and pulse to chop fine.

Preheat oven to 425 F. Mash the potatoes and add the kale and all remaining ingredients. Stir well. Using a well-rounded tablespoon, form into balls about 1 inch across. Place them on an oiled baking sheet or, preferably, a baking sheet covered with a silicone mat or parchment paper. Bake for 20 minutes. Carefully turn over and bake fore 20 minutes more, until lightly browned.

How long you cook them will depend on your air fryer. Preheat it to 390F. Place the balls in a single layer in the hot basket or tray. Air fry for 8 minutes or until they are becoming crispy. Shake the basket lightly to loosen them and turn and air fry another 2-5 minutes or until lightly browned.

Air Fryer Instructions

Creamy and deeply satisfying, this Vegan Potato Leek Soup is pure comfort in a bowl. Including a big handful of kale adds a punch of color, texture, and nutrition. With a flavor that is reminiscent of Irish colcannon, you can&#39;t go wrong with this cozy soup. Best of all? It&#39;s ready in just 30 minutes.

Vegan Potato Leek Soup

Tablespoons olive oil

leeks

garlic (minced)

vegetable broth (or stock)

potatoes

salt

pepper

kale (stems removed and chopped)

cashews (soaked

water

Heat oil in large pot. Add leeks and garlic and cook until onions are translucent (3-5 mins). If you&#39;re not using oil, saute in a little bit of water

Add vegetable broth, potatoes, salt and pepper to pot and cook covered on medium until potatoes are fully cooked and are starting to break apart (about 20 mins).

While the potatoes are cooking, add cashews and water to a high-speed blender* and blend until smooth.

Once potatoes are cooked, mash them a bit with a fork so that half of them are broken apart.

Add kale to&nbsp;soup and cook for a few minutes until kale is done to your liking.

Add cashew cream to pot and stir until fully combined and cook for another few minutes.

Top with scallions and enjoy!

Top 3 vegan colcannon recipes from across the web

The most viewed vegan colcannon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Colcannon Puffs

Colcannon Puffs

Vegan Potato Leek Soup

Top 3 vegan colcannon recipes from across the web

The most viewed vegan colcannon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Colcannon Puffs

Colcannon Puffs

Vegan Potato Leek Soup

The most viewed vegan colcannon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine