Published: · Modified: by Vaishali · This post may contain affiliate links · 26 Comments
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Total time: 50 minutes minutes
Forget colcannon, here's a delicious -- and elegant -- way to serve up those cabbage and potatoes: a vegan Cabbage, Leek and Potato Tart. Delicious spuds, leafy cabbage and oniony leeks are drowned in a creamy sauce and all that goodness is baked in golden, crispy puff pastry. A vegan, soy-free recipe.
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 "Lamb" Stew with Guinness. 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:
- 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
- Vegan Sausage Rolls
- Vegan Irish Lamb Stew
- Vegan Irish Soda Bread
- Vegan Irish Leek and Potato Soup
- Vegan Irish Hand Pies
- Vegan Colcannon (with Sauerkraut)
Vegan Cabbage, Leek and Potato Tart
A creamy, delicious vegan cabbage, leek and potato tart encased in crisp, golden puff pastry.
5 from 46 votes
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Course: Entree or Side
Cuisine: Irish inspired
Diet: Vegan, Vegetarian
Prep Time: 15 minutes mins
Cook Time: 35 minutes mins
Total Time: 50 minutes mins
Servings: 8 servings
Calories: 230kcal
Author: Vaishali · Holy Cow Vegan
IngredientsUS Customary - Metric
US Customary - Metric
- 1 sheet puff pastry (245 grams)
- 1 teaspoon extra virgin olive oil
- 3 cloves garlic (thinly sliced)
- 5 medium-large potatoes (yellow or red, boiled until tender, peeled and sliced)
- 1 leek (washed to remove all grit, and thinly sliced)
- 1 cup cabbage (thinly shredded)
- ½ cup raw cashews
- 1 teaspoon cornstarch
- ¼ teaspoon nutmeg
- Salt and ground black pepper to taste
Instructions
Preheat the oven to 400 degrees.
Heat the olive oil in a skillet. Add the garlic, saute for a few seconds until it just starts to turn color, then add the cabbage and leeks. Season with salt and pepper and cook for 5-8 minutes or until the vegetables are just tender but not mushy. Turn off the heat
In a blender, place the cashews, cornstarch, nutmeg and salt and ground black pepper to taste. Add ¾ cup water and blend into a very smooth paste. Set aside.
Roll out the puff pastry sheet to fit into your tart pan. I used a rectangular tart pan that's 12 inches by 8 inches, but a round pan would do just as well.
Place the puff pastry into the tart pan and press into the sides, making sure it fits into all the corners and crevices. Prick the pastry sheet all over with the tines of a fork, which will keep it from puffing too much. Don't remove any overhanging dough yet.
Arrange the slices of potatoes in the bottom of the tart pan, then layer on the cabbage and leeks. Finally, pour the cashew sauce all over. Once you've filled the tart pan, pinch off any excess dough along the edges of the pan.
Place the tart pan in the preheated oven, preferably on a baking sheet, and bake 30-35 minutes or until the puff pastry is golden-brown and the filling is set.
Let the tart stand 10 minutes before serving.
Nutrition Facts
Vegan Cabbage, Leek and Potato Tart
Amount per Serving
Calories
230
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
Potassium
114
mg
3
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
195
IU
4
%
Vitamin C
5
mg
6
%
Calcium
18
mg
2
%
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please leave a comment and recipe rating below!
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About Vaishali
Hi! I'm Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.
Reader Interactions
Comments
Gigi
One of my all time favorite recipes! Thank you!! Have you ever tried to make ahead and freeze? I'm pregnant and stocking up on freezer meals. Oh how I would love to have this on hand!Reply
Vaishali
Hi Gigi, first, congrats!! I haven't frozen this tart myself, it gets eaten too fast lol, but I think it should be perfectly fine to freeze. Make sure you wrap in freezer wrap or use a freezer-safe container and thaw and reheat in oven before eating.
Reply
LA
This was incredible! I added mushroom and broccoli, and subbed almond yogurt for the cashews, added a touch of nooch. Can’t wait to make it again!Reply
Vaishali
So happy you loved it!
Reply
Jeanne
Easy to make and fabulously decadent. I am on weight watchers and a serving for me is only 3 points (but I get potatoes for 0 points; other people may not). Elegant and yummy. I also think this cashew sauce would work well with other veggie tart ideasReply
PJ
Hi! It looks so delicious. I have frozen filo pastry in my freezer. Can I use it instead of puff pastry?
Reply
Vaishali
Yes, layer on about 10 sheets, oiling each sheet before placing the next on top!
Reply
Elizabeth
Hi, this looks amazing. My kids are allergic to nuts including cashews. Is there a substitute that you can recommend?
Thank youReply
Vaishali
Hi Elizabeth, Can you use pumpkin seeds? Make a smooth paste as with the cashews and proceed. Or use tofu, blitz it with 1/2 cup nondairy milk and the other ingredients.
Reply
Priya
I had cabbage and leeks to use up, but didnt have any pastry ,so i just made the filling part with the cashew sauce and it was delicious! This will be added to my list of repeat recipes, thanks very much!Reply
Vaishali
So great to hear, Priya!
Reply
Patricia
How thick should the potato slices be? can I layer a couple of slices of potato on the bottom or just one? Making this tomorrow. Help!
Reply
Vaishali
About half a centimeter thick would be fine.
Reply
Naomi Paul
This looks delicious! Do you think it could be made on a pie crust? Does it need to be a puff pastry sheet? I can see it would be delicious on a puff pastry but would like to make it healthier. Thanks so much.
Reply
Vaishali
Yes, you can totally make it with a pie crust!
Reply
Supriya
Made it tonight with an herby soup. Loved it though my round tart pan is larger than I realized...I’ll double the ingredients next time, and on the plus side we’ll have delicious leftovers. Thanks for another one going into our rotation!Reply
Vaishali
So happy to hear you liked it!
Reply
Mary Daalhuyzen
It looks delicious, I'm looking for a vegan Easter dish. However, puff pastry is made with butter, which is not vegan.
Processed puff pastry may dairy free, perhaps or a non dairy pie crust would work.Reply
Vaishali
Mary, many puff pastry sheets available on store shelves are vegan. I use Pepperidge Farm. But if you want a homemade alternative, you can make my recipe for homemade puff pastry. To make it part whole wheat, sub half the all purpose flour with whole wheat flour. https://holycowvegan.net/vegetable-puffs-with-homemade-puff/
Reply
Jenn
I made this for St. Patty's day brunch today, and it turned out amazing! Everyone loved it! Thank you so much for this fun and unique recipe!Reply
Glenn
This recipe sounds great for the holiday. We also love puff pastry for artichoke sun-dried tomato pie.Reply
Shobhana.R
Can you suggest an alternative to puff pastry, please.
Reply
Babioli
Oh my! I've just read the recipe and my mouth is watering! As its past 10pm (in London) I will have to wait till tomorrow. Thank you for sharing such lovely, tasty recipes. BabioliReply
Vaishali
Hope you try it! 🙂
Reply
Maureen Cram
I think there is s slight error in this line... Arrange the slices of potatoes in the bottom of the tart pan, then layer on the potatoes and leeks. Guess you mean then layer the cabbage and leeks?I love anything with puff pastry - and we love cabbage and potatoes.. I sometimes use left over Brussels sprouts with the potatoes :).
And nutmeg... oh yes making this for sure!
Reply
Vaishali
Thanks for pointing out, Maureen, corrected the typo!
Reply
