Vegan Potato Leek Colcannon | Vegan Food & Living

Vegan Potato Leek Colcannon

Author: Milkadamia

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

  1. Place potatoes in a large pot and add water to cover the potatoes. Bring to a boil, cook for about 20 minutes
  2. In a separate pot, boil the cabbage for about 15 minutes. Drain and set aside
  3. 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
  4. When potatoes are cooked, mash together with leeks, milk, nutmeg, salt, and pepper
  5. Finally, mix in cabbage

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