A Hearty Vegan Colcannon

Colcannon is a great weekend meal, using up leftovers from the week. They're transformed into a tasty Saturday night dish, hearty and  perfect for a chilly night.

Butter is always used to "fry" the mash. For a vegan version I used my new favorite half a stick of Melt plant based butter.

It takes just a bowl of leftover mashed potatoes along with spinach to form the base. Usually cabbage is used along with leeks and onions for more flavor. I wanted to keep my version mild so I used baby spinach from Aldi. Two cups did it.

Typical colcannon has some kind of bacon or ham. Since this is vegan I used Lightlife' 's Smart deli ham.

I julienned four slices which was the right amount. You could use vegan bacon bits if you want just a whisper of a taste or more slices if you want a heartier mix.

                                                         Garlic also gives it flavor.

 One fat clove should do it but you can add two for more taste. Mince it into the potatoes. Big hunks may not be to everyone's liking

It was then constant stirring until the spinach was completely cooked, usually about ten minutes over a medium heat. You can add extra butter if you want along with salt and pepper.

                                                      It was a flavorful delicious scoop.

 it was a bit soupy but that could be from the water from the just washed spinach leaves. Add more potatoes if that's the case. It was a good meal on it's own but you could also serve it with a ham if you're not a vegan. You can also used leftover homemade mashed potatoes too.

Vegan colcannon is a great Saturday or Sunday night supper. It's flavorful and hearty.It's the perfect meal on a frosty February night.