JVS - Jewish, Vegan, Sustainable

Name: JVS - Jewish, Vegan, Sustainable
Ingredients: 15 g vegan margarine; 2 1/2 leeks – whites (approx. 250 g), washed and sliced lengthways, and then into half-moons. (Save the green leaves for the vegetable stock, and leek ‘hearts’ for Leek heart & spelt salad); 190 g waxy potatoes – e.g. Charlotte, Maris Peer, or Jersey Royals, peeled and cut into cubes; Sea salt; 2 garlic cloves, peeled and crushed; 750 ml vegetable stock (bouillon, or use the leek leaf vegetable stock (see separate recipe); 100 g cavolo nero; 2 tbsp coconut cream (optional) - the thicker part from a tin of coconut milk; White pepper; Chilli flakes (optional)

www.jvs.org.uk

Jewish Vegan Society - Promoting Jewish veganism and sustainability

View full recipe on www.jvs.org.uk

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Ingredients

15 g vegan margarine
2 1/2 leeks – whites (approx. 250 g), washed and sliced lengthways, and then into half-moons. (Save the green leaves for the vegetable stock, and leek ‘hearts’ for Leek heart & spelt salad)
190 g waxy potatoes – e.g. Charlotte, Maris Peer, or Jersey Royals, peeled and cut into cubes
Sea salt
2 garlic cloves, peeled and crushed
750 ml vegetable stock (bouillon, or use the leek leaf vegetable stock (see separate recipe)
100 g cavolo nero
2 tbsp coconut cream (optional) - the thicker part from a tin of coconut milk
White pepper
Chilli flakes (optional)

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JVS - Jewish, Vegan, Sustainable

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