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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