Vegan Potato Leek Colcannon
Hearty soups and casseroles aren’t just for cold weather days. A good Irish Colcannon is just what we need after a long hard summer day especially during this second wave of quarantine. Milkadamia‘s Vegan Potato Leek Colcannon is comfort food at it’s best! I’m even thinking of adding a few organic carrots.
Servings: Servings: 6–8
Ingredients:
- 5 large potatoes, quartered
- 1 head cabbage, coarsely chopped
- 3 leeks, sliced
- 2 Tbsp Milkadamia buttery spread
- 1 cup Milkadamia, Unsweetened
- Salt and pepper to taste
Instructions:
- Place the 5 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 1 head of cabbage for about 15 minutes. Drain and set aside.
- In a separate pan, melt 2 tablespoons buttery spread and sauté 2 sliced leeks for about 2-3 minutes.
- Add 1 cup 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.
Enjoy!
You can serve this delicious Vegan Potato Leek Colcannon with a green salad and our Raw Vegan Cheesecake!
And be sure to check out our popular Vegan Multigrain Pancakes.
[…] and Vegan Potato Leek Colcannon. […]