Vegan Colcannon Potatoes | Cooking With Jade The Food and Travel Blog by Chef Jade
Dinner

Vegan Colcannon Potatoes

Inspired by TasteofHome

INGREDIENTS

  • 1 medium head cabbage, shredded
  • 8 medium potatoes, peeled and quartered
  • 2 cups soy milk
  • 2 chopped red onions
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter, melted
  • Minced fresh parsley

DIRECTIONS

  • Place cabbage and enough water in a large saucepan; bring to a boil. Set heat to low; simmer and cover until cabbage is tender for about 8-10 minutes. Drain, and keep cabbage warm in a separate dish.
  • 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. Meanwhile, place soy milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat.
  • Drain potatoes; place in a large bowl and mash. Add soy milk mixture; beat just until blended. Stir in cabbage. Serve and top with parsley.

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