Vegan Colcannon

By Cassie Heneghan

Colcannon is the ultimate budget comfort food and part of my Irish heritage. Grab yourself a large white cabbage and leave a wedge to make some apple coleslaw.

Makes 4 serves

60g nuttelex
1 brown onion, thinly sliced
2 cloves garlic, minced
800g potatoes, peeled, diced
¼ cup coconut cream
2 tbsp vegan mayonnaise
2 tsp flaked salt
2 tbsp mint leaves, roughly chopped
2 spring onions, thinly sliced

1. Place the potatoes into a large pot and cover with cold water. Simmer over a medium heat until just cooked through. Drain, place back into the pot and set aside.

2. In a frypan, heat the nuttelex and saute the onion and garlic until golden brown. Place into the pot with the potatoes along with the coconut cream, mayonnaise, salt, mint and spring onions and mash using a potato masher.