vegan colcannon
vegan/vegetarian, gluten-free, sugar-free, soy-free
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
Instructions
- place potatoes in a large pot and add enough water to cover the potatoes.
- bring to a boil and cook for at least 20 minutes, or until potatoes are tender.
- in a separate pot, boil the cabbage in water for 15 minutes. drain and set aside.
- in another pot or skillet, cook leeks in non-dairy milk until tender, about 15 minutes.
- when potatoes are done cooking, mash them together with leeks, non-dairy milk, nutmeg, ghee or coconut oil, salt and pepper.
- add cabbage and stir to combine.
- add more salt and pepper to taste.
Notes
inspired by this recipe.
No Comments