Bubble and Squeak

by Edward Daniel
Caption of Bubble and Squeak. Image by Edward Daniel (c).

Bubble and Squeak makes a great leftover dish. I use Brussel’s Sprout top head instead of discarding it mixed in with some purple potatoes I had lying around. Traditionally, Bubble and Squeak uses leftover vegetables.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Bubble and Squeak. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g potatoes
  • 20g almonds
  • 80ml water
  • 1 medium onion
  • 4tbs extra virgin olive oil
  • 1 Brussel’s Sprout top head, shredded


  1. Whizz the almonds in water and set to one side.
  2. Peel and boil the potatoes in filtered water until soft. Drain and mash with the almond milk in a large mixing bowl.
  3. In a large pan, sauté the onions in oil for about three or four minutes over a medium heat until the onions turn translucent. Add the Brussels sprouts top and when the tops have softened add the potatoes to the Brussel’s top mixture. Continuing frying for a further five minutes.
  4. Season to taste.
  5. Serve warm.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.