Bubble and Squeak With Veggie Bacon and Celeriac (Vegan)

"It was Paddys Day today. We drank stuff and I made stuff. It was good as per usual. Veganised things to make them more my style/ My husband loved this and he's a die hard meaty man. (Please see adjustments to frying pan method if the handle of pan falls off and makes pan unusable and very annoying) oh and I dunno how much is in a packet of redwoods bacon. I guessed 200g so however much you like I suppose. I think this would go nice with lentils. I had it with a bit of vegan cheese and gravy. Sounds weird tastes nice."
photo by a food.com user photo by a food.com user
Ready In:




  • Peel your potato (aka spuds) and peel your quarter or celeriac and cut both into into 1 inch bits. Put in large pan of water with a sprinkle of salt and boil for twenty minutes until tender.
  • Meanwhile shred your cabbage and boil in separate pan for around 5 minutes.
  • Slice your onions and leeks finely and squish your garlic with a a garlic crusher.
  • Slice your veggie bacon into strips or chunks and fry gently about a minute a side in the oil.
  • Add the onions and leeks in a frying pan for a couple of minutes.
  • Next add the garlic and the drained cabbage cook for five minutes.
  • Drain the spuds and celeriac well and mash with the soy spread and spy milk season with a bit of salt.
  • Add the frying pan mix and give a good mash about.
  • Now you can either squish the mixture into an even "patty" in the frying pan and cook for about 5 minutes on a medium heat so it becomes like a cake with a crispy bottom and the grill the top or (if your using a wok because the handle has fallen off your frying pan) put into an oven proof dish and press into a patty. Put in oven on gas mark 8 for twenty minutes until a bit crisp on the top.
  • If you're feeling super flash top with a think layer of vegan mozzarella and sprinkle of vegan parmesan.
  • I used only a little insey weensey bit and served with veggie gravy.
  • Yummy yummy in the tummy.

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