Vegan Potato Leek Colcannon
This vegan potato leek colcannon is a vegan version of the favorite Irish dish of potatoes, cabbage and leeks which has only six ingredients and five easy preparation steps!
Total Time: 45 minutes
Servings: 6
Total Time: 45 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 0.83333333333333 0.83333333333333 large potatoes, quartered
- 0.16666666666667 0.16666666666667 head cabbage, coarsely chopped
- 0.5 0.5 leeks, sliced
- 0.33333333333333 0.33333333333333 Tbsp milkadamia buttery spread (substitute with your favourite dairy-free spread)
- 41.666666666667 41.666666666667 ml milkadamia, Unsweetened (substitute with your favourite dairy-free milk)
- Salt and pepper to taste
Method
- Place potatoes in a large pot and add water to cover the potatoes. Bring to a boil, cook for about 20 minutes
- In a separate pot, boil the cabbage for about 15 minutes. Drain and set aside
- In a separate pan, melt buttery spread and sauté leeks for about 2-3 minutes. Add milk and cook for another 10 minutes or until tender
- When potatoes are cooked, mash together with leeks, milk, nutmeg, salt, and pepper
- Finally, mix in cabbage
