sasha yoga + wellness

image of Vegan Colcannon
815
0
52

recipes

vegan colcannon

Posted: July 24, 2014 by sasha nelson

image of Vegan Colcannon

vegan colcannon

vegan/vegetarian, gluten-free, sugar-free, soy-free
Print Recipe Pin Recipe
Cuisine: breakfast + brunch, gluten-free, soy-free, sugar-free, vegan, vegetarian
Ingredients Method Notes

Ingredients
  

  • 5 potatoes large [i used yukon gold]
  • 3 leeks thinly sliced
  • 1 head cabbage chopped
  • 1 cup coconut milk or non-dairy milk of choice
  • 1 tbsp coconut oil or ghee [not vegan]
  • S+P to taste

Method
 

  1. place potatoes in a large pot and add enough water to cover the potatoes.
  2. bring to a boil and cook for at least 20 minutes, or until potatoes are tender.
  3. in a separate pot, boil the cabbage in water for 15 minutes. drain and set aside.
  4. in another pot or skillet, cook leeks in non-dairy milk until tender, about 15 minutes.
  5. when potatoes are done cooking, mash them together with leeks, non-dairy milk, nutmeg, ghee or coconut oil, salt and pepper.
  6. add cabbage and stir to combine.
  7. add more salt and pepper to taste.

Notes

inspired by this recipe.
Share:

Sasha Nelson is an international yoga and meditation instructor, holistic health coach, and sustainability advocate. She supports communities and individuals to integrate time-tested practices into their modern lifestyles for physical, mental, and emotional wellbeing.

No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating