Oil Free Bubble & Squeak
This oil free bubble and squeak recipe is vegan, full of veggies and makes a tasty meal or side dish.
Although bubble and squeak is traditionally made using leftovers, in this recipe I cook everything from scratch. However if you have leftovers then use them! Simply mix cooked veg and mashed potatoes with cooked chestnuts and seasoning. Oven bake to crisp the top up.
Here I use carrots, Brussels, kale and mushroom. However you really can use whatever vegetables you like. The quantities don’t really matter either. This oil free bubble and squeak is a very flexible dish! As a variation, you can replace some, or all, of the potato with sweet potato.
To give this dish a sweet and nutty flavour I use pre-cooked chestnuts. I buy ‘Merchant Gourmet’ pouches of roast chestnuts. They’re yummy! Try not to eat them all before you get them into the bubble and squeak!
Free from: gluten, soya, wheat, yeast
Nut free: omit chestnuts or replace with shelled hemp seeds
This is a vegan recipe
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- 400 g potatoes
- 200 g Brussels sprouts (sliced)
- 2 carrots (peeled and grated)
- 1 handful kale (stalks removed and sliced)
- 2 handfuls mushrooms (sliced)
- 180 g cooked chestnuts (roughly chopped)
- 1/2 tsp each of garlic granules, onion granules, ground cumin
- salt and black pepper (to taste)
Wash and prick your potatoes, then put in a ovenproof dish with a lid. I use a Pyrex dish. Bake with the lid on at 180C, until soft. Mash the potatoes whilst they’re hot. You may need to chop the skin up a little but leave it in.
Meanwhile sauté the veg in a little water. When soft add in the spices and chestnuts. Cook for a few minutes longer until the veg is quite dry, then take off the heat.
Mix the veg into the mashed potato. You can leave it all in the dish you used to cook the potato. Season to taste.
Pop the dish back in the oven, uncovered. Ramp the temperature up to 220C. Cook for 15 minutes or until the bubble and squeak is crispy on the top.