Rumbledethumps
If you’ve never heard of rumbledethumps, you’re in for a treat! It’s a simple but hearty potato and cabbage dish that originates in the Scottish Borders area. With only a few ingredients, it’s affordable and WFPB-compliant.
Rumbledethumps is a comforting casserole-like meal made primarily from mashed potatoes, cabbage (I am using Brussels sprouts), and onions. The dish’s name, often a bit puzzling, likely comes from the Scottish words “rumble,” meaning to mix up or stir, and “thump,” implying a bit of smashing or mashing.
Rumbledethumps is similar to Irish colcannon and English bubble and squeak, as all three use leftover vegetables mixed with potatoes. It’s perfect as a side dish or a main for chilly evenings!
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Why You’ll Love This Recipe
- This is a great recipe to have in your back pocket around the holidays. You can make use of leftover side dish ingredients to make this tasty hearty casserole.
- Speaking of ingredients, rumbledethumps is yummy but also affordable and accessible. Since we’re living through a cost of living crisis, both are pretty important!
- Who doesn’t love potatoes? This creamy potato casserole is a great way to sneak some Brussels sprouts in, too.
- Rumbledethumps works great as a side dish or a main. If you’re meal-prepping, it’s nice to have some variety throughout your week.
- It’s quite a dense and hearty dish, great for keeping warm in the winter and filling your nutrition quota for the day.
Key Ingredients
- Potatoes are the cornerstone of rumbledethumps. They are boiled and mashed for this recipe.
- Brussels sprouts are a vibrant alternative to traditional ingredient – cabbage. Since they come from the same family, sprouts have a similar bite, but may be easier to manage in smaller amounts.
- Red onions add some sweetness and earthy quality to the flavor, complementing both the Brussels sprouts and potatoes.
- Cashew cream helps to bind the casserole into a rich, creamy bake. Since traditional rumbledethumps includes cheese, cashew cream also acts as somewhat of a replacement.
Hack It!
- Got leftover mashed potatoes after Thanksgiving? Now you can make rumbledethumps, mashed potato pancakes, or leftover potato pops!
- If you don’t like sprouts, try this recipe with a different vegetable from the cabbage family: cabbage, kale, broccoli, or cauliflower!
- If you are allergic to nuts, swap cashews for raw sunflowers. As such, it may be cheaper, too.
- For a gluten-free option, use gluten-free breadcrumbs, cornmeal, or fried onions.
- Want to get scrappy? Learn how to make breadcrumbs from stale bread.
How to Make Rumbledethumps
Step 1: Peel the potatoes and roughly chop. Bring a large pot of water to a boil, and boil the potatoes for 15 to 20 minutes, until soft.
Step 2: Meanwhile, in a pan over medium heat, add the onion and Brussels sprouts, along with 1-2 tbsp of olive oil or vegetable broth. Saute until softened, approx.ly 5 minutes.
Step 3: While the Brussels sprouts and potatoes cook, make the cashew cream. To a blender, add pre-soaked cashews, water, lemon juice, and salt.
Step 4: Blend until completely smooth.
Step 5: Preheat the oven to 375F. Once the potatoes are fork-tender, drain and transfer them to a bowl.
Step 6: Then, mash potatoes using a masher or a fork. Only aim for rough mash mixture.
Step 7: Next, add the Brussels sprouts, onions, and cashew cream to the potatoes.
Step 8: Mix everything together as evenly as possible. Taste and adjust the seasoning if needed.
Step 9: Finally, put the potato mixture into a casserole dish. Flatten with a spatula to ensure even cooking.
Step 10: Top your rumbledethumps with bread crumbs and/or vegan cheese. Bake for 15-20 minutes, until you have a crispy top. Serve with your main of choice.
Frequently Asked Questions
Sure thing! You can use store-bought vegan cheddar, or try homemade sunflower cheese (add agar agar for a block you can grate on top).
Try serving this potato casserole alongside vegan tofu ham, crispy tofu cutlets, or vegan roast beef slices.
More Plant-Based Potato Recipes
- Greek Potatoes
- Smashed Potato Salad
- Roasted Cauliflower Potato Bowl
- Crispy Smashed Potatoes
- Dill Pickle Chip Soup
Looking for festive meal inspiration? Join our Plant Cooking Club on Substack! It’s all about eating more plants and fiber – even during the holiday season.
The Recipe: Rumbledethumps
Ingredients
- 1 kg potatoes, approx. 2.2 lbs, peeled
- ½ lbs Brussels sprouts , shredded
- 2 red onions, small, chopped
- 1 cup cashews, soaked overnight or boiled
- ½ cup warm water
- ½ lemon, juiced
- ½ tsp salt
- 1 cup breadcrumbs
Equipment
- frying pan
Instructions
- Peel the potatoes and roughly chop.
- Bring a large pot of water to a boil, and boil the potatoes for 15 to 20 minutes, until soft.
- Meanwhile, in a pan over medium heat, add the onion and Brussels sprouts, along with 1 to 2 tablespoons of olive oil or vegetable broth. Saute until softened, approximately 5 minutes.
- While the Brussels sprouts and potatoes cook, make the cashew cream. In a blender, combine 1 cup cashews with a 1/2 cup of water, 1/2 lemon juiced and 1/2 teaspoon salt. Blend until completely smooth.
- Preheat the oven to 375F. Once the potatoes are fork tender, drain and mash. Add the Brussels sprouts and cashew cream to the mashed potatoes, and stir until completely combined.
- Put the potato mixture into a casserole dish. Top with vegan bread crumbs and/or vegan cheese and bake for 15 to 20 minutes, until crispy on the top. Serve with your main of choice.
Notes
- Got leftover mashed potatoes after Thanksgiving? Now you can make rumbledethumps, mashed potato pancakes, or leftover potato pops!
- If you don’t like sprouts, try this recipe with a different vegetable from the cabbage family: cabbage, kale, broccoli, or cauliflower!
- If you are allergic to nuts, swap cashews for raw sunflowers. It may be cheaper, too.
- For a gluten-free option, use gluten-free breadcrumbs, cornmeal, or fried onions.
- Want to get scrappy? Learn how to make breadcrumbs from stale bread.