There are quite a few vegan version available on the net.My version/adaptation is from VeganYumYum's Colcannon recipe.She had made her dish with kale rather than cabbage and had replaced pork/meat with seitan and had sprinkled nutritional yeast in it.Now these items being unavailable here ,I used white cabbage itself and spiced up the dish with red chilli flakes and used TVP (Textured Vegetable Protein) or soy chunks or soy meat as you can call it and used vanaspati instead of vegan butter.
Potatoes: 3 medium sized or almost 1 cup
Vanaspathi/Vegan Butter/Butter/Margarine: 2 tbsp
Cabbage: 1 small cup chopped
Soy chunks: 1/2 cup prepared as per instructions and roughly chopped
Garlic: 2-3 small cloves minced/crushed
Soy milk: 1/4 cup warmed (can also use milk if dairy is ok)
Red chilli flakes
Chop the potatoes into small cubes and boil them till fork tender.Alternately you can boil,peel whole potatoes and then chop them into big pieces.I did the latter.Also chop the cabbage finely and mince the garlic cloves.Soak the soy chunks in warm water for about 15-20 minutes.Then squeeze them out of water and repeat the process again to obtain soft chunks.I simply soak the chunks in hot water for about 30 minutes and then squeeze them out and use them in dishes.Do as per package instructions.
Heat vanaspati in a pan/kadai,add minced garlic and cabbage and saute.Once it starts releasing water,add in prepared and roughly chopped soy chunks,little salt,pepper and chilli flakes and mix well.Cover and cook till the water evaporates and the spices blend in and the cabbage is soft.Take off heat.