Ireland – A Land of Celtic Traditions and Hearty Comfort Food
Irish cuisine is deeply rooted in the country's agricultural heritage, rural traditions and seasonal ingredients. Potatoes, cabbage, root vegetables and spring onions have long played an important role in everyday cooking, especially in simple, warming dishes prepared for family gatherings. Ireland is also famous for its ancient Celtic traditions, including Samhain, the festival marking the end of the harvest season and the beginning of winter. Many of these customs have influenced modern Halloween celebrations around the world.
Colcannon – Ireland's Traditional Halloween Comfort Food
Colcannon is one of Ireland's most beloved traditional dishes, combining fluffy mashed potatoes with tender cabbage or kale, butter and sometimes spring onions. Particularly associated with Halloween, it was traditionally served during Samhain celebrations, sometimes with small charms hidden inside to predict the recipient's future. My vegan Via Veggie Vegan interpretation uses Savoy cabbage, plant-based butter and milk, while black mustard seeds, nutritional yeast and caramelized walnuts add a delicious combination of creamy, savoury and nutty flavours. A comforting Irish classic with a little modern plant-based magic!
▣ Ingredients (2 servings)
- 500 g potatoes, preferably floury varieties
- 150 g savoy cabbage
- 4 spring onion
- 30-40 ml oat cream
- 30-40 ml Unsweetened oat drink
- 75 g vegan butter alternative
- 1 tbsp black mustard seeds
- 10 walnuts
- 1 tbsp maple syrup
- 1 tbsp nutritional yeast
- 5 stalks chive
- to taste freshly grated nutmeg
- to taste salt & freshly ground black pepper
♨ Preparation
- Cook the Potatoes
Peel the potatoes, cut them into evenly sized pieces and place them in a saucepan of salted water. Bring to a boil and cook for approximately 15–20 minutes, until fork-tender. Drain thoroughly and allow the potatoes to steam dry briefly. - Blanch the Savoy Cabbage
Remove the tough central ribs from the Savoy cabbage leaves and cut the leaves into fine strips. Blanch in lightly salted boiling water for approximately 2–3 minutes, until tender but still pleasantly crisp. Immediately transfer to cold water to preserve their vibrant green colour. Drain well and gently squeeze out any excess moisture. - Prepare the Spring Onions
Clean and finely slice the spring onions, reserving a few green rings for garnish. Gently warm the oat cream and unsweetened oat drink in a small saucepan together with the remaining spring onions. Keep warm without boiling. - Toast the Black Mustard Seeds
Melt a small portion of the vegan butter alternative in a frying pan over medium heat. Add the black mustard seeds and toast briefly until fragrant and beginning to pop. Remove from the heat to prevent burning. - Make the Creamy Potato Mash
Mash the warm potatoes using a potato masher or potato ricer. Gradually fold in the remaining vegan butter alternative and the warm oat cream and oat drink mixture. Add the nutritional yeast and season with salt, freshly ground black pepper and freshly grated nutmeg. Stir gently until creamy and fluffy, taking care not to overmix. - Combine the Colcannon
Gently fold the blanched Savoy cabbage and toasted black mustard seeds into the mashed potatoes. Mix just enough to distribute everything evenly while maintaining a light, fluffy texture. - Caramelize the Walnuts
Place the roughly chopped walnuts in a small non-stick frying pan over medium heat. Toast briefly until fragrant, then add 1 tablespoon of maple syrup. Stir continuously for approximately 1–2 minutes until the walnuts are evenly coated and the syrup becomes sticky and glossy. Transfer to baking parchment and allow to cool slightly. - Create the Halloween Candy Decorations
Take small portions of the prepared Colcannon and shape them into compact, candy-like pieces. Use the chive stalks to tie or decorate the ends, creating the appearance of little wrapped Halloween sweets. Arrange them alongside the main portion of Colcannon. - Plate and Garnish
Spoon the remaining Colcannon onto a serving plate and shape it into a generous mound. Scatter the caramelized walnuts and reserved spring onion rings over the top. Arrange the savoury Halloween candies around the mash and serve warm.
Food Story
A Little Irish Comfort, My Way
Autumn is officially here, and Savoy cabbage is finally back in season! Since I absolutely love potatoes, Irish Colcannon felt like the perfect match for me. Creamy mashed potatoes, tender Savoy cabbage and fresh spring onions – sometimes the simplest combinations are the most comforting. And with Halloween just around the corner, a little Irish tradition fits the season beautifully.
A Plant-Based Makeover with a Little Kick
Of course, I gave this classic a plant-based makeover with a vegan butter alternative, oat cream and unsweetened oat drink. But I couldn’t resist adding my own little twist: black mustard seeds. They bring a lovely aromatic depth and a subtle kick that makes the whole dish just a little more exciting.
Caramelized Walnuts – The Perfect Finishing Touch
And then there are the caramelized walnuts! Their sweet, nutty crunch works wonderfully with the earthy Savoy cabbage and fluffy potatoes. A little unexpected? Perhaps. Absolutely delicious? In my kitchen, definitely! That’s what Via Veggie Vegan is all about – respecting culinary traditions while adding a little creativity along the way.
Good to Know
A Taste of Irish Tradition
Colcannon is one of Ireland’s most beloved traditional dishes. Its name is commonly linked to the Irish cál ceannann, referring to white-headed cabbage. Made with potatoes, cabbage or kale, butter and milk, this humble dish has been a staple of Irish home cooking for generations.
A Little Halloween Magic
Colcannon has a special connection to Halloween and the ancient Celtic festival of Samhain. Traditionally, small objects such as coins, rings or thimbles were hidden inside the mash. Finding one was believed to predict your future – from wealth and marriage to remaining single. A delicious dinner with a little fortune-telling on the side!
The Via Veggie Vegan Twist
My version replaces traditional dairy butter and milk with plant-based alternatives and uses tender Savoy cabbage for its delicate flavour. Black mustard seeds add a subtle spicy note, while caramelized walnuts bring a sweet, nutty crunch that pairs beautifully with the creamy potatoes. Traditional Irish comfort food meets a little culinary creativity – completely vegan, naturally.
