vegan colcannon
vegan/vegetarian, gluten-free, sugar-free, soy-free
- 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)
- 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.
inspired by this recipe.
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