Vegan Beer Brat with Colcannon

It’s Saint Patrick’s Day Week and we’re giving you our first video and recipe on how to make Vegan Killians Irish Red Beer Brats with Colcannon.

Who doesn’t love St. Patty’s Day celebrations? …whether you’re young trying not to get pinched or older with the bar crawls–it is a fun holiday! But what I do not see much is anyone actually eating Irish food.

I’m married to an Irish man, who loves to drape his Irish flag over his shoulders when Conor McGregor is fighting. He’s a UFC fighter for those that are unaware. But, and yes I am outing him a bit here, does not like his own heritages food! I attempt to make it for him this time of year every year, worried that since I’m not Irish, maybe I just do not have the touch–until this year. This year he loves it and that gives me the green light to share this vegan beer brats recipe with you!

Before we get started, here are a list of Irish Vegan Beers for you to choose from

Guinness Dublin Porter
Guinness Extra Stout
Rockshore Irish Lager
George Killians Irish Red
George Killians Irish Stout
Murphy’s Irish Stout
Samuel Smith’s Imperial Stout
Samuel Adams Irish Red
O’Hara’s Irish Stout
O’Hara’s Irish Pale Ale
The White Hag Irish Bog Ale
The White Hag Irish IPA
Galway Hooker Irish Pale Ale
Frothy Beard Tides of Galway Irish Red

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Vegan Beer Brats with Colcannon

Keyword: Beer Brat, Irish, St Patrick's Day, Vegan
Servings: 4
Author: Jen Horton


  • 4 links Vegan Brat I used Beyond Meat Brats
  • 4 tbsp Vegan Butter I used Earth Balance
  • 1 large White Onion
  • 1 12 oz Vegan Beer I used Killians Irish Red
  • 4 Russet Potatoes
  • 1 tsp Vegan Butter
  • 3 cups Green Cabbage I bought a small cabbage. Half of it was 3 cups.
  • 3 Green Onions
  • 1 cup Unsweetened Non-Dairy Milk I used Unsweetened Soy Milk
  • salt and pepper to taste


  • Start prepping your vegetables: Rinse the potatoes and green onions. Peel the outer layer off the white onion and cabbage. 
  • Cut the potatoes in to cubes. 
    Instant Pot: Add 1 cup water in to bottom of the IP. I prefer using the steamer basket you can purchase separately to steam veggies, especially potatoes. Add potatoes to steamer basket. Place steamer basket in IP. Cover with lid. Shut valve. Set timer to manual 3 minutes. Once finished, allow to naturally release--approximately 10 minutes. 
    Stove Top: Fill pot with cold water. Add potatoes. Turn on heat to medium-high. Cover and bring to boil. Once boiling, uncover to ensure no water spillage. Turn down heat a bit, if need be. Cook time should be close to 15 minutes. Check potatoes by sticking a fork in them--will be soft. Remove from stove, drain in colander. Set aside. 
    Cubed Potatoes
  • While your potatoes are cooking, place 1 large sauté pan and 1 medium size pot on the stove. 
  • White Onions: Cut entire onion in half. Dice one half the onion. Slice other half in to half moons. I put them in to 2 bowls to keep separate while prepping. 
    Onion Prep
  • Green Onions: Slice all 3 and add to bowl with diced onions.
    Green Onion Prep
  • Cabbage: Chop 3 cups and keep aside. 
    Cabbage Prep
  • Medium Size Pot: Melt 1 tsp vegan butter over medium/high heat. Add half moon onions and 1 tsp salt. Stir around to ensure evenly coated. Allow to cook, caramelizing the onions but not burning. Continue to stir periodically until a golden color of caramelization is achieved and onions are soft.
    Pour 12 oz of vegan beer. I used Killians Irish Red beer. Stir. 
    Add 4 Vegan Brat links. Push down in to the beer/onion mixture to cover as much as possible with the liquid. Cover. 
    Check periodically for 10 minutes to ensure not boiling over and to turn the links. If the casing on the brat looks like it might burst, puncture holes in to the brat with a fork. 
    After 10 minutes, remove brats and set aside on a plate. 
    Continue cooking down the beer/onion mixture until a majority of the beer is gone. Set aside. 
  • Large Sauté Pan: Melt 4 tbsp vegan butter over medium/high heat. Add diced white onion and sliced green onion. Stir & sauté.
    Once soft, add chopped cabbage. Stir, making sure to coat all veggies. Cook until all cabbage is soft or soft'ish. Sprinkle with salt and pepper. Pour into large bowl. 
  • Colcannon: Add the cooked potatoes in to the bowl of onions & cabbage. Pour in 1 cup non-dairy milk. Mash with masher. Add salt & pepper, to taste. 
  • Brats: In the large saute pan, cook brats over medium/high heat until browned on all sides. OR, if you have a grill. Grill them!
  • To Plate: Using a Vegan Bun is optional. I made mine without and Ryan's with. Top with beer onions, ketchup & mustard. Potatoes on the side with a bit of butter on top, if desired. Enjoy!
Tried this recipe?Mention @VeggL_VeganEats and let us know how it turned out!

Vegan Beer Brat with Colcannon


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