kebabs and irish mash

kebabs and irish mash

yield: serves 3-4

kebabs and irish mash

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for kebabs:

  • 1 pkg gardein beefless tips
  • 2 tbsp olive oil
  • 3 tbsp fresh chopped herbs (rosemary, thyme, chives, parsley)
  • 2 cloves garlic, minced
  • 1 tsp lemon zest

for colcannon:

  • 2-3 lbs potatoes, peeled and quartered
  • 1 bunch kale, sliced
  • ¼ green cabbage, thinly sliced
  • 2-3 green onions, sliced
  • 2-3 tbspvegan butter
  • to tastesalt & pepper

kebabs and irish mash


For Beefless Kebab:
1. Sauté frozen beefless tips in oil over high heat until browned on all sides (3-4 minutes).
2. In the last minute of cooking, add garlic, herbs and zest to the pan and toss to coat the beefless tips.

For Colcannon:
1. Add potatoes to a pot and cover with cold water. Bring to a boil, reduce to simmer, and cook until tender (approx. 20 minutes).
2. Meanwhile, using a steamer above simmering water, steam kale and cabbage until just cooked, and tender.
3. When cooked, mash the potatoes until smooth, and combine with butter. Season with salt and pepper to taste.
4. Mix in cabbage, kale and green onion. Serve immediately.

comments (4)

  1. Gary Loewenthal |

    I made this tonight with dinosaur kale – it was delicious!

  2. Shirley |

    Vegan two years still struggling some but these types of recipes definitely help! Thank you!

  3. Allison |

    This dish is delicious!!! I made this tonight with the addition of sautéed mushrooms and onions. I also used some almond milk to help the potatoes mash. This will be saved in the recipe book!

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