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vegan colcannon
vegan/vegetarian, gluten-free, sugar-free, soy-free
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Cuisine
breakfast + brunch, gluten-free, soy-free, sugar-free, vegan, vegetarian
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
.