Bubble and Squeak Recipe Vegan Made Easy and Delicious

Bubble and squeak is a classic British dish traditionally made from leftover vegetables, especially cabbage and potatoes, pan-fried until golden and crispy. This vegan version keeps all the comforting flavors while adding a fresh twist to make it completely plant-based and deliciously wholesome.

Perfect for using up your roasted or steamed veggies, this recipe is not only budget-friendly but also incredibly satisfying as a hearty breakfast, brunch, or a light dinner.

Whether you’re a seasoned vegan or just exploring plant-based meals, this bubble and squeak recipe is simple, flavorful, and packed with nutrition. Crispy on the outside, tender inside, and seasoned just right, it brings warmth and nostalgia to your plate.

Plus, it’s a fantastic way to reduce food waste and enjoy seasonal greens in a new way. Let’s dive in and create this vegan comfort food classic that will quickly become a family favorite!

Why You’ll Love This Recipe

This vegan bubble and squeak recipe is easy to make, requiring just a handful of ingredients you likely already have in your kitchen. It’s a perfect way to use up leftover veggies, making it both eco-friendly and economical.

The dish is nutritious and filling, offering plenty of fiber, vitamins, and minerals from the combination of potatoes and cabbage, alongside other veggies you can customize. It’s gluten-free and free from animal products, catering to various dietary needs.

Best of all, the crispy golden crust combined with the soft, flavorful vegetable mix makes for an irresistible texture contrast. Whether served for breakfast, lunch, or dinner, this bubble and squeak will satisfy your cravings and keep you coming back for more.

Ingredients

• 500g cooked potatoes (mashed or roughly mashed is fine; leftover roast or boiled potatoes work great)
• 300g cooked cabbage (shredded; you can use savoy, green, or red cabbage)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 100g cooked carrots, diced (optional, for extra sweetness and color)
• 100g cooked peas (fresh or frozen, thawed)
• 2 tbsp olive oil or any vegetable oil, for frying
• 1 tbsp soy sauce or tamari (for a little umami boost)
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish (optional)

Equipment

• Large mixing bowl
• Frying pan or skillet (non-stick recommended)
• Spatula or fish slice
• Knife and chopping board
• Measuring spoons
• Pot for boiling potatoes (if cooking fresh)

Instructions

1. Prepare your vegetables: If you don’t have leftover cooked potatoes and cabbage, boil peeled potatoes in salted water until tender (about 15-20 minutes), then drain and mash roughly. Steam or boil cabbage until soft but still vibrant. Dice or finely chop carrots and cook peas if using fresh.
2. Sauté aromatics: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes.
3. Mix the veggies: In a large bowl, combine the mashed potatoes, cooked cabbage, carrots, peas, sautéed onion, and garlic. Add soy sauce, thyme, salt, and pepper. Mix everything thoroughly until well combined.
4. Form the patties: Divide the mixture into 6 equal portions and shape each into a flat round patty, about 1 cm thick. This helps them cook evenly and get crispy.
5. Cook the bubble and squeak: Heat the remaining 1 tablespoon of olive oil in the frying pan over medium heat. Add the patties and cook for 5-7 minutes on each side or until golden brown and crispy. Be patient and avoid flipping too soon to get the perfect crust.
6. Serve hot: Once cooked, transfer the patties to a plate lined with paper towels to remove excess oil. Garnish with fresh parsley if desired and serve immediately.

Tips & Variations

“Don’t rush the frying process! Let the patties develop a deep golden crust before flipping to ensure maximum crispiness.”

You can easily customize this recipe by adding other leftover vegetables like Brussels sprouts, kale, or even roasted sweet potatoes. For extra flavor, try mixing in a teaspoon of smoked paprika or mustard powder.

For a gluten-free option, ensure your soy sauce is tamari or gluten-free. You can also experiment with herbs like rosemary or sage depending on your mood.

If you prefer a fluffier texture, try mashing the potatoes a little more finely. For a chunkier, rustic feel, keep some potato chunks intact.

Nutrition Facts

Serving Suggestions

Vegan bubble and squeak is wonderfully versatile. Serve it with a side of baked beans and grilled tomatoes for a traditional British breakfast or brunch.

It also pairs beautifully with a fresh green salad drizzled with lemon vinaigrette or alongside your favorite vegan gravy for a comforting dinner.

For a protein boost, add a portion of pan-fried tempeh or tofu. Don’t forget to check out our Lion’S Mane Mushroom Crumble Recipes for a delicious vegan protein pairing.

Conclusion

This vegan bubble and squeak recipe is a fantastic way to enjoy a beloved classic without any animal products. Its simplicity, flexibility, and the satisfying crunch make it a standout dish for any meal of the day.

Using leftover vegetables not only reduces waste but also creates a nourishing, budget-friendly meal that everyone will love.

Whether you’re cooking for yourself or feeding a family, this recipe is a great way to introduce more plant-based meals into your routine. Don’t forget to explore other creative vegan recipes like our Lemon Ricotta Pasta With Arugula Recipe and Cajun Ranch Wing Sauce Recipe to keep your menu exciting and flavorful!

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