🍟 Side Dishes

Vegan Bubble and Squeak

Bubble and Squeak is a beloved traditional British dish, originally created to use up leftover cooked vegetables from a Sunday roast — named for the bubbling and squeaking sounds it makes while frying. This vegan version keeps all the hearty, crispy, homely charm of the original: fluffy mashed potatoes mixed with tender cabbage, Brussels sprouts, peas, carrots, and leeks, fried until golden and crisp on the outside. It is simple, satisfying, and perfect as a main meal, side dish, or breakfast alongside vegan sausages and beans.

Shared by james

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Time

35 min

Serves

Difficulty

easy

🛒 Ingredients

750g floury potatoes (such as Maris Piper or Russet), peeled and chopped
200g green cabbage or Brussels sprouts, finely shredded
100g mixed vegetables (peas, diced carrots, sweetcorn, or leeks — fresh or leftover)
2 tbsp vegan butter or olive oil, plus extra for frying
½ cup unsweetened plant milk (oat or soy works best)
1 tsp onion powder
Salt and freshly cracked black pepper to taste
Optional: 1 tsp chopped fresh thyme or sage, and a pinch of nutmeg

👩‍🍳 Instructions

1
Cook the potatoes: Boil the potatoes in salted water for 15–20 minutes until soft. Drain well and leave to steam dry for 2–3 minutes.
2
Cook the greens: In the last 3–4 minutes of the potatoes cooking, add the cabbage/sprouts and other mixed vegetables to the same pot (or a separate one) and cook until just tender. Drain thoroughly — excess moisture will make the mixture soggy.
3
Mash & mix: Mash the potatoes with vegan butter, plant milk, onion powder, salt, pepper, and herbs/spices if using. Fold in all the cooked vegetables until evenly combined — keep some texture rather than mashing everything smooth.
4
Fry: Heat a generous amount of oil or vegan butter in a large frying pan over medium heat. Spoon the mixture into the pan, flatten it into a thick cake or make individual patties. Fry for 8–10 minutes until deep golden and crisp underneath.
5
Flip & finish: Carefully flip the whole cake or patties over, adding a little more oil if needed, and fry for another 6–8 minutes until crisp and golden on the other side.
6
Serve: Enjoy hot — great with vegan gravy, chutney, or as part of a full vegan roast dinner.