Bubble and Squeak

Hey guys!

Here is a classic British dish that is so easy to make vegan, I did a low carb alternative spin with cauliflower instead of potato, but you can mix and match and see what works for you. Above is the serving I made for my mum with an egg, I thought the photo looked nice and with Agitprop I’ve been eager to attract non vegan cooks, and show that they can easily change up the recipes and make them vegan. So I’m adding little elements of the variations I make for when cooking for family and the ones that I eat. Mine is below.

Ingredients

• 1 Small Broccoli

• 1 Medium Cauliflower

• 1/2 White Cabbage

• 2tbsp White Wine Vinegar

• 1 tsp Nigella Seeds

• 1 tsp Mustard Seets

• 3 tbsp Chickpea Flour

• 1 block Greek Style Cheese Alternative (Free From Sainsburys)

• Small Handful of Chives

• White Pepper

• Salt

• Richmond Vegan Sausages

• Olive Oil

So Bubble and Squeak came from left over dinners, so what people would do is use the potatoes that they left over night from the day before, and then recreate them into a new dish. It’s super comforting and brings me back to my nan’s cooking… but I hate potatoes haha. I tend to swap carby things for cauliflower, but the problem is that they are so watery that they can fail to go crispy. So instead of 100% cauliflower, I mixed some broccoli in which goes a little crispier. I boiled them until they were soft enough to break apart, about 15 minutes, left them to cool and patted them with four or five layers of kitchen towels to remove all excess water.

In a pan, I added some sausages and fried the outside, the Richmond’s tend to go brown and crispy and are easy substitutes so check them out if you like. Then when they were crispy on the outside, I put into an oven dish to finish later. I then used the same pan to add some sliced up cabbage, nigella seeds, mustard seeds, salt and pepper and some white wine vinegar. Cook til softened and then pop to one side to cool.

Next, you want to use a hand blender to mash up the cauliflower and broccoli, and then if you feel that it is too watery use a tea towel or a cheese cloth to squeeze out the remaining part, before combining with the cabbage and the Greek cheese loosely broken up. I then in a separate cup mixed up some chickpea flour, with some water, and made an egg replacement paste which I beat through with a fork. Then I added the mix to the bubble and squeak. Traditionally what you do is you get a skillet, you add your mix into a pan of hot oil and then finish it in the oven, but I have induction ovens in my house so I thought… let’s do something different and do mini ones so that way I could get more of the outside of them crispy. So I fried them in some hot oil on both sides, before transferring to an oven dish.

The final thing to do, is pop the fried off bubble and squeaks and the browned sausages into the oven on 200, for about 10 minutes until they’re completely crispy and cooked through.

So here is the final dish! This type of Greek cheese alternative is so great for this type of mini servings of bubble and squeak, and they go awesome with these roughly fried vegan sausages by Richmond. Add some chives, I added a poached egg when I did my mums and have how you fancy.

Let me know if you try this at home!