Vegan Bubble and Squeak
A delicious classic, traditionally made from leftovers from Christmas day...but why wait?
Equipment
- 1 Heavy bottomed frying pan or skillet
Ingredients
- 450 g Mashed Potato
- 200 g Cabbage - cooked, I use Savoy
- 1 Onion - small, sliced thinly
- Salt and pepper
- 1 tbsp Butter - vegan, to cook the bubble and squeak in
Instructions
- Gently fry the sliced onion in the melted butter until golden and soft.
- Add the cooked cabbage and stir until it is thoroughly coated in the onion mixture
- Now add the mash and gently stir until thoroughly mixed. Taste quickly for seasoning and adjust accordingly. Turn the heat down to moderate low.
- Press the mixture down quite firmly in the pan, this ensures that you will get both a crispy bottom and it will set up as it cooks.
- Now, after about 10-15 minutes, the bottom will be nicely toasted. You can either choose to carefully flip it over (place a plate over the top of the pan to invert the squeak, and then slide it back into the pan, untoasted side down), or you can place it in a hot oven (about 180c) for another 10-15 minutes to brown the top. I prefer this easier version.
- Once cooked, leave to cool for about 5 minutes in the dish before cutting into wedges (sort of) and serving.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Bubble and Squeak
Amount per Serving
Calories
447
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
8
mg
3
%
Sodium
150
mg
7
%
Potassium
1361
mg
39
%
Carbohydrates
97
g
32
%
Fiber
9
g
38
%
Sugar
7
g
8
%
Protein
10
g
20
%
Vitamin A
149
IU
3
%
Vitamin C
111
mg
135
%
Calcium
58
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.