Vegan bubble ‘n’ squeak – yeah it’s usually vegan I hear you say. But undoubtedly some would use butter or lard or stick bacon in it if they could! Especially if it was a supermarket version.
But down to basics – this is more a general outline or “how to” as opposed to a recipe. However, I will give a recipe style suggestion as to what/how to make it. The main thing you have to have is left over mash potato to use up. So here’s a tip: next time you make sausages & mash – don’t worry too much about quantities. Any mash left over shove in the fridge – it will be fine for a week if covered. Sweet potato, swede or ordinary all work – though standard white potatoes are best.
So next time you have some left over greens – it’s time to haul the mash out & make this delicious dish. You do need to have some other tasty morsels to mix in though or it can be a bit bland. I would suggest any or all of the following: sun dried tomatoes, black or green olives, capers, tofu weiners, artichokes, sweetcorn. You need around 40% minimum of the mix to be potato – much less and there’s not enough to hold it together.
Be sure to mash the large lumps like sprouts so they’re nicely squished. You still need some texture – so don’t over do it. Chuck in the potato, any carrots or other veggies into a sensible sized bowl. Then add in any/all of these: soy sauce, balsamic vinegar, yeast flakes, veg stock powder, paprika, chilli flakes, black pepper, oregano, dijon mustard, vegan cheese. Then mix it all up – roughly – don’t over do it. Put a skillet on to heat (cast iron is best) with plenty of olive oil and tip it all in. Roughly shape it into a round, and cook turning over every so often. Make sure it’s nicely browned, but not burnt. You can add the vegan cheese later if you like – it will then form a bit of a layer. Don’t worry about it breaking up, just pat it back into shape. Vegan Bubble ‘n’ Squeak – almost a meal in itself!
