Turn the heat up slightly and add the patties. Mix together all the veggies and remaining seasonings, stirring completely. Clean and reheat that pan with a few tbsp of vegan butter or oil. Move the veggies in to the pot or bowl where your potatoes are. Add a few tbsp of vegetable broth and saute for 3 mins. In a large frying pan heat a tsp of oil, add the chopped onion and kale.

Save the rest of the water for your garden! Mash once potatoes are cool enough, adding in some of the reserved cooking water.

Drain off the water and reserve the water. Cook for about 10-15 minutes or until soft and tender enough to mash easily. While the brussels are roasting, bring a large pot of water to boil. Chop and cube the cooked sprouts, then set aside. Roast for about 25 min, or until they are cooked, but still have a bite. Toss the brussels sprouts with a little bit of olive oil and a dash of salt on a heavy baking sheet. Vegan Bubble and Squeak (makes 14-16 patties)Ĥ large russet potatoes, cut into 2″ cubesġ/4 lb brussels sprouts, cleaned and halvedġ bunch curly kale, shredded along with stems Though, there is something weird about garlic not being traditional and many an english granny will be tutting at me for it’s inclusion here. You might also see it made from leftover Irish Colcannon. It is often eaten for breakfast on Boxing Day (the day after Christmas) in the UK as a way to use up leftover veggies like mash (mashed potatoes), brussels sprouts, and cabbage. I can still hear “Bubble and Squeak!?” in David Jason’s voice from the stop motion! I remember it mentioned as a child in The Wind in the Willows, when the gaoler’s daughter brings Toady bubble and squeak and then helps him to escape disguised as a washerwoman. The name ‘bubble and squeak’ was coined in 1785 to describe the noises it made when cooked over a fire. Bubble and Squeak are little cakes of fried vegetables, typically potatoes and cabbage.

Download bubble and squeak vegan