Bubble and Squeak with vegan Parsley sauce
I often hear people claim that English cuisine is dull or lacks real culinary culture. However, like any sweeping judgment, this can easily be put into perspective. British cuisine, when given an interested and loving look, reveals a rich and diverse tradition that is full of surprises. In fact, it has become one of my favorites! English cooking is deeply rooted in simple, wholesome ingredients, and it’s rich in vegetables, showcasing delicious vegetarian and even vegan dishes that have stood the test of time.
One such dish is Bubble and Squeak, which has been a staple of British cuisine since at least the 18th century. Traditionally, it’s made from leftover vegetables, particularly potatoes and cabbage – today literally any kind of leftover vegetables, just the potatoes have to be in!, which are fried together in a pan. The name “Bubble and Squeak” is said to come from the sounds the dish makes as it cooks — the bubbling of the vegetables and the squeaking as they fry. While modern versions often include eggs or other ingredients, the core of the dish remains a simple, vegetable-based delight. It’s not only a creative way to reduce food waste but also a hearty, comforting meal in its own right.
British culinary traditions are, in fact, rich in vegetable options. Historically, vegetables like carrots, parsnips, turnips, peas, and cabbages have played a prominent role in the British diet. Root vegetables, in particular, were essential during the colder months when fresh produce was harder to come by. The British countryside has long provided an abundance of seasonal ingredients, and many classic dishes reflect a deep connection to the land and the seasons.
Dishes like Toad in the Hole (traditionally made with sausages but easily adapted with vegetarian versions), Cauliflower Cheese, Mushy Peas, and the beloved Roast Dinner (with plenty of roasted root vegetables) showcase the richness of British vegetable-based cooking. Even Pease Pudding, a dish made from boiled yellow split peas, harks back to an era when plant-based meals were a central part of daily life.
From hearty vegetable soups like Leek and Potato Soup to simple roasted vegetable medleys, British cuisine offers a surprising variety of vegetarian and vegan-friendly options that are very satisfying.
Another traditional favorite is Parsley Sauce, a simple yet flavorful white sauce made with fresh parsley, butter, and milk, often served over vegetables or with boiled potatoes. This classic accompaniment adds a bright, herbal note to our Bubble and Squeak – brilliant combination!
Topped with some lamb’s lettuce (or watercress), it makes a super nice dinner for two!
Enjoy!
Bubble and Squeak with vegan Parsley Sauce
Ingredients
- 2 tbsp olive oil
- 1 twig rosemary (can also be thyme or sage)
- 4 cups cooked (leftover) vegetables (half should be potatos)
- 1 handful parsley (for seasoning and for the sauce)
- 1 1/2 tbsp plant butter or oil
- 1 1/2 tbsp flour (cornstarch for gluten-free)
- 100 ml unsweetened plant milk
- salt and pepper
- 2 handfuls lamb's lettuce (or watercress)
- some lemon juice
- olive oil for the salad
Instructions
- In a non-sticking pan, heat the oil and add the rosemary. Crumble in tye potatos with your fingers, then add the other vegetables.
- Softly, but firmly mash with a masher – if you don't have any, a fork also does the job. See that all the vegetables are nicely mashed – can still be a little chunky though. Add 1 tbsp of the parsley, chopped.Season with salt and pepper.
- Let roast for 20 minutes. While the vegetables nicely start to "bubble" and eventually to "squeak", turn back to the stove every 5 minutes and, with a spatula, turn the mash upside down. This way, the crunchy bottom gets nicely incorporated into the corps of the dish. In the end, you should get a nicely round shaped cake.You can add a little lemon juice if you'd like.
- In the meantime, prepare the sauce: In a saucepan, melt the butter. Once melted, turn down the heat to minimum, add the flour. Let it roast a short while until it starts to smell nicely. Add 1-2 pinches of salt. Now gradually add the milk, whisk fervently. Add the rest of the parsley, chopped.
- Season the lettuce with a little oil, lemon juice and salt. Flip the bubble and squeak onto a plate, garnish with the salad and the sauce.