Cheesy, Oil-Free Bubble and Squeak
Makes 9-10 thick cakes (about 3-4 servings)
Have you ever noticed that cruciferous veggies “squeak” as you chew them? This is a vegan and oil-free variation of a traditional Irish recipe created to use up leftover mashed potatoes and farm-fresh cruciferous veggies (like cabbage, brussels sprouts, kale, broccoli). Colcannon is the un-fried version. This version starts from scratch, assuming you don’t have left-over potatoes on hand and teaches you an innovative way to make the creamiest mashed potatoes without butter! Make a lot – it’s even better leftover.
Ingredients
- 1 white onion chopped
- 3 cloves garlic chopped
- Vegetable broth or water for sauteing
- 3 cups Yukon Gold potatoes cut into 1-inch chunks
- ¾ cup water or vegetable broth more as needed
- Salt pepper and other seasonings to taste (I love Spike seasoning, smoked paprika & garlic/onion powder)
- Unsweetened soymilk as needed or other plant-based milk
- 3 cups parboiled Brussels sprouts immerse in boiling water until tender (about 5-7 minutes
- ½ cup Nut Parmesan
- ¼ cup water or unsweetened soymilk or other plant-based milk
- Snipped green onions and parsley for garnish
- Nut Parmesan :
- 1/2 cup sliced almonds pumpkin seeds, hemp seeds or other nut/seed of choice (or a mix)
- 1/2 cup nutritional yeast flakes unfortified
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- In a large saucepan, dry sauté the onion, on medium-high heat, adding splashes of water or vegetable broth to prevent burning. Add the garlic after a few minutes and sauté for a few seconds.
- Add the potatoes and the water & seasonings to taste, bring to a boil and cover. Lower heat to a rapid simmer, then cook for 10-15 minutes until potatoes are tender. Check for dryness and add more liquid to avoid burning as needed.
- Meanwhile chop the Brussels Sprouts into ½ inch pieces.
- In a small bowl mix together the Nut Parmesan and water to form a paste.
- Line a cookie sheet with parchment paper.
- Turn off the heat, remove the lid and add a splash of unsweetened soymilk as needed while mashing the potatoes in the pan. You can do this by hand or with beaters for a smoother consistency.
- Stir in the chopped Brussels Sprouts.
- On the prepared sheet, using a large ice cream scoop or ½ cup measuring cup, dollop the potato mixture separately.
- Use a wet spoon to shape them, or your hands if the mixture is cool enough, into very thick patties/pancakes, about 4 inches in diameter.
- Place about 1 tablespoon of the paste onto each patty and spread it over the entire top, using the back of the spoon. Cut away excess parchment paper on the edges to minimize burning. You can also Broil the tops for about 5 minutes, until browned and crispy.
- Serve the patties topped with snipped green onions and parsley for garnish.
- For The Nut Parm:
- Add all ingredients and blend to grind.
- Remove to a container and store in the refrigerator