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Baby Potatoes in Garlic Cream Sauce

  • Author: Liv B
  • Total Time: 30 minutes
  • Yield: 4 servings


Halved baby potatoes, boiled until fork tender, the simmered in a garlicky cream sauce with kale and vegan Parm


  • 1 1/2 lbs baby potatoes, halved
  • 2 tbsp vegan butter
  • 34 cloves garlic, minced
  • 1/4 cup finely chopped yellow onion
  • 1 cup finely chopped kale
  • 1 tbsp flour
  • 1 1/2 cups vegan cream or coconut milk
  • 1/4 cup vegan parmesan cheese
  • 1/4 tsp paprika
  • salt and pepper to taste


  1. Boil potatoes until fork-tender (about 8-10 minutes). Drain and set aside.
  2. In a frying pan on medium heat, add vegan butter, garlic and onion and fry about 3 minutes, stirring frequently, until onions are translucent. Add the kale and sauce 1 minute, until vibrant in colour.
  3. Add the flour and stir to coat. Add 1/2 cup vegan cream, stirring to combine and letting simmer for a minute to thicken, then repeat with another 1/2 cup cream, and again with the remaining cream, until you have a thick creamy sauce.
  4. Add the vegan Parm, paprika and a pinch of salt and pepper. Taste and add more if necessary.
  5. Add drained potatoes and stir to coat in sauce.
  6. Serve, enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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