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Bubble and Squeak With Veggie Bacon and Celeriac (Vegan)

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“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.”

Ingredients Nutrition


  1. 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.
  2. Meanwhile shred your cabbage and boil in separate pan for around 5 minutes.
  3. Slice your onions and leeks finely and squish your garlic with a a garlic crusher.
  4. Slice your veggie bacon into strips or chunks and fry gently about a minute a side in the oil.
  5. Add the onions and leeks in a frying pan for a couple of minutes.
  6. Next add the garlic and the drained cabbage cook for five minutes.
  7. Drain the spuds and celeriac well and mash with the soy spread and spy milk season with a bit of salt.
  8. Add the frying pan mix and give a good mash about.
  9. 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.
  10. If you're feeling super flash top with a think layer of vegan mozzarella and sprinkle of vegan parmesan.
  11. I used only a little insey weensey bit and served with veggie gravy.
  12. Yummy yummy in the tummy.

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