Vegan Colcannon
Ingredients
- 5 yukon gold potatoes, quartered
- Kosher salt
- 5 tablespoons @miyokoscreamery butter, 1 reserved
- 3 green onions, chopped, reserving some for garnish
- 2 large cloves garlic, minced
- 2 cups shredded cabbage
- 1 cup oat milk, @oatly is life
- Freshly ground black pepper
Preparation
Quarter potatoes, add to a pot, and cover with salted water. Bring to a boil and cook until fork tender. Drain and set aside
Over medium heat, melt 4 tablespoons butter in a large saucepan and sauté green onion and garlic for 2 minutes. Add cabbage and cook another few minutes until tender
Stir in oat milk and pepper, bring to a simmer, and add potatoes. Coarsely mash with a fork and season with additional salt and pepper if needed
Transfer to a bowl, make a small well in the center, add the reserved tablespoon of butter, and sprinkle sliced green onions over top