Friday, March 13, 2020
Serves 2-4 people


1 lb Yukon gold potatoes
4 oz leeks, chopped
3 tbsp Earth Balance vegan butter
4 oz green cabbage, shredded
1 cup plant-based milk
1 oz green onion, sliced
1&1/2 tsp sea salt
1. Peel and steam potatoes until tender
2. Mash potatoes in a large mixing bowl
3. Sauté leeks in Earth Balance for 2 minutes
4. Add cabbage to leeks and sauté for 3 more minutes
5. Bring plant-based milk to boil
6. Pour hot milk into bowl with potatoes and mix well
7. Add cooked leeks, cabbage, and green onion and combine evenly
8. Enjoy!
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