Recipe Category: Vegan
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Ingredients
Makes 4 to 6 servings
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 4 cups finely shredded, stemmed kale or Swiss chard
- 1 tablespoon flaxseed oil
- 1 teaspoon umeboshi vinegar
- 1/2 cup warm plain unsweetened soy milk
- 2 tablespoons vegan margarine
- 1 small bunch green onions, green part only, finely minced
- 1 teaspoon salt
- freshly ground black pepper
Method
- In a large pot of boiling salted water, cook the potatoes until tender, about 20 minutes
- In a large saucepan of boiling water, cook the kale until tender, 3 to 4 minutes
- Drain well and transfer to large bowl
- Add the oil and vinegar and toss to combine
- Drain the potatoes and mash well with the warm soy milk and margarine
- Blend in the cooked kale, green onions, salt and pepper to taste
- Serve immediately
Full List of Vegan Recipes
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