I’ve already shared with you in the past week updated versions of two of my favorite Irish recipes for St. Patrick’s Day: my Vegan Irish Shepherd’s Pie, and my Vegan Irish Stew. And because cooking with potatoes is something I could do every day, twice a day, here’s my Vegan Cabbage, Leek and Potato Tart, a great dish to accompany just about any meal – and it can be a meal all by itself. In our home, like any home with kids, I suppose, I am always trying to think of ways to make foods more palatable to my 9-year-old. And putting veggies in puff pastry is one trick that never fails. Also when I toyed with the idea of making colcannon this time, I wanted to amp things up a bit. And what can possibly make something more exciting than appending it with the word “tart.” 😉 But seriously, think of this as an amped up colcannon or an amped up Leek and Potato Tart. It works both ways, see? The potatoes are boiled and sliced and layered into the pastry, then topped with a green, flavorful mixture of cabbage and leeks (you can sub sauerkraut for all or part of the cabbage,adding yet another flavor dimension). Finally all of it is then smothered in a cashew sauce flavored with nutmeg. Divine. This recipe may sound like a mouthful, but it is simple as anything to make. There are just a handful of ingredients here: Check to get new recipe updates by email.
Cabbage Leeks Potatoes Garlic Cashews A touch of cornstarch Puff pastry Nutmeg
And you need olive oil, salt, and ground black pepper. That’s it. I bet you already have most of that in your pantry or your refrigerator. So let’s get cooking!
More Irish vegan recipes
Recipe card
