Vegan Creamed Cabbage and Leeks
These Vegan Creamed Cabbage and Leeks are a delicious side dish, perfect for serving alongside sausage and mashed potatoes or even a roast.
Servings: 8 people
Calories: 177.59kcal
Ingredients
- 3 teaspoon olive oil
- 2 tablespoon vegan butter
- 2 garlic clove peeled and chopped
- 2 leeks washed and sliced
- 1 small savoy cabbage washed and thinly sliced
- 3 sprigs thyme leaves only (optional)
- 100 ml soy milk
- 250 ml vegan double cream e.g. Elmlea or Oatly
- 1 teaspoon mustard
- 0.5 teaspoon nutmeg
Instructions
- Melt the vegan butter in a frying pan along with the olive oil. Add the garlic, leeks, cabbage and thyme leaves then cook for 5 minutes or until the leeks and cabbage are soft.
- Next add the soy milk, vegan double cream, mustard and nutmeg to the pan. Reduce the heat and simmer gently for a further 8-10 minutes, stirring occasionally.
- Serve immediately.
Nutrition
Calories: 177.59kcal | Carbohydrates: 8.38g | Protein: 2.83g | Fat: 15.56g | Saturated Fat: 8.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4.95g | Trans Fat: 0.01g | Cholesterol: 35.52mg | Sodium: 64.76mg | Potassium: 225.68mg | Fiber: 2.33g | Sugar: 3.44g | Vitamin A: 1601.65IU | Vitamin C: 22.19mg | Calcium: 74.71mg | Iron: 0.89mg