Bubble and Squeak with Vegan Cheese Sauce

Method:

• Bring a medium saucepan of water to the boil, add the potatoes and celeriac and boil, with a lid on, for 10-12 minutes, until both are tender. Once they are cooked, transfer the veg to a large mixing bowl, using a slotted spoon to drain them over the pan so that you can keep the water. Mash the potato and celeriac in the bow with a potato masher. Set aside and keep the saucepan of water boiling.
• Put the cabbage and the broccoli in the boiling water and boil, again with the lid on, for about 8-10 minutes, until tender. The broccoli will be quite soft, but this is ok. Drain thoroughly and add the greens to the potatoes and celeriac. Now season with the salt and pepper and ad the butter and nutmeg. Mix together, then set aside.
• Heat a frying pan with a little oil and fry the shallots for 5-7 minutes, until soft and cooked through. Now add the grated carrot and the garlic and cook for another 3-4 minutes. Tip this in with the potato mix.
• Now add the wholegrain mustard, nutritional yeast and the thyme and thoroughly mix with a spoon until completely combined. Allow to cool and firm up before cooking.
• To cook, heat up a couple of spoonfuls of oil in a frying pan, until reasonably hot. Take a large spoonful of the potato mixture and place it gently into the pan. Press with the back of the spoon and neaten the edges to shape it into a round. Repeat this a couple more times until you have a few in the pan (my pan fitted 3). Cook for about 5-6 minutes on each side, on a medium heat, until they are golden brown all around.
• Preheat the oven to gas 6/200C/400F and set the bubble and squeak cakes aside on a baking tray. Repeat the frying until all of the bubble and squeak mixture had been used up. Once your tray is full, place it in the middle of the oven and cook for a further 15 minutes or so.
• While the cakes are cooking in the oven you can make the cheese sauce and fry the mushrooms.
• Melt the vegan butter in a medium saucepan and then whisk in the gram flour. Keep whisking until all the lumps are gone. Now gradually add the vegan milk, whisking constantly again to prevent lumps forming. Bring the sauce up to boiling point and whisk in the stock cube, nutritional yeast and vegan cheese. Simmer gently for a minute or two to allow the cheese to melt and the flavours to infuse. The sauce will start to thicken at this point. Finally add the coriander and vegan cream and stir through. Simmer for another 2 minutes.
• To make the garlic mushrooms, heat the oil in a frying pan and melt in the vegan butter. Fry the mushrooms for 8-10 minutes, on a medium-hight heat and stirring often, until they are browned and cooked through. Now add the chopped garlic and cook for another two minutes. Finally pour in the dash of vegan cream and simmer for a minute or so.
• Serve immediately with the bubble and squeak, cheese sauce and a light salad.