Vegan Colcannon

Ingredients

• 2 lbs boiling potatoes
• 1 1/2 lbs cabbage, quartered
• 4 tablespoons vegan margarine
• 1 cup soymilk
• salt
• fresh ground pepper
• 6 spring onions

Directions

1. 1

   Peel and quarter the potatoes. Slice the spring onions wafer thin.

2. 2

   Boil the potatoes for 7 to 10 minutes. Next add the cabbage to the pot. Cook for about 7 to 10 minutes. The potatoes should be tender. Drain. Remove Cabbage and slice into thin strips.

3. 3

   Add the margarine, half the milk and the salt and pepper to the pot. Mash. Do not leave lumps. Add the rest of the milk and blend until it is a puree. It should be thick.

4. 4

   Add Shredded cabbage. Mix until blended. Taste and season if needed.

5. 5

   Return the pot to low heat, stirring frequently until hot.

6. 6

   Place in heated bowl and garnish with onions.