By Veronica Bosgraaf at ThePureBar.com
This vegan, gluten-free dish works perfectly for festive comfort food on St. Patrick’s Day. It is so hearty you won’t miss the corned beef!
Ingredients, Serves 4
2 tablespoons grapeseed oil
2 large baking potatoes, cut into thin matchsticks
½ cup chopped yellow onion
¼ teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 large leek (white and pale green part only), sliced
1 red bell pepper, cored, seeded, and chopped
2 cups shredded cabbage
2 tablespoons chopped fresh flat-leaf parsley
1 Heat the oil in a large skillet set over medium heat. Add the potatoes, onion, salt, and pepper and cook, stirring frequently, until the potatoes begin to brown, about 7 minutes. Add the leek and red pepper and continue cooking until the potatoes are golden brown and cooked through, about 7 more minutes.
2 Stir in the cabbage and parsley and remove the pan from the heat. Season to taste with salt and pepper. Serve hot.
Founded in 2006 by Veronica Bosgraaf, Pure inspires families live a healthier life, offering delicious and high-quality, nutritionally balanced foods. As a mom devoted to finding wholesome snacks for her vegetarian daughter, Veronica cares that her products are made with the highest quality, organic ingredients. As a result, Pure’s products are always organic, gluten-free, non-GMO verified, vegan and kosher. Learn more about Pure’s family of products and explore healthy recipes and lifestyle tips from Veronica at ThePureBar.com.