This plant-based twist on a classic dish celebrates the rich culinary heritage of the Emerald Isle. Tender potatoes are simmered to perfection alongside vibrant cabbage, creating a harmonious blend of textures and tastes. Infused with traditional Irish seasonings and a touch of modern innovation, this simple dish really hits the spot!
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Yield: 4-6 servings
Author’s note: Hearty mashed potatoes with cabbage and leeks, this dish is a meal by itself!
Reprinted from The PlantPure Nation Cookbook (BenBella Books, 2015)
medium potatoes, quartered
green cabbage, julienned
low-sodium vegetable stock, for sautéing
unsweetened plant-based milk
nutritional yeast flakes
chopped fresh chives
1. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until just tender, 10–15 minutes. Be careful not to overcook the potatoes and create a mushy texture.
2. Sauté the cabbage, leeks, and onion in the vegetable stock until tender, then strain to remove moisture.
3. In a bowl, mash the potatoes with the milk, garlic, nutritional yeast, and chives.
4. Fold in the cabbage and leek mixture and season with salt and pepper.