Rumbledethumps

A vegan twist on the traditional Scottish potato and cabbage casserole dish.

Course Main Course, Side Dish

Cuisine Scottish

Keyword plant based rumbledethumps, potato and cabbage bake, potato casserole, rumbledethumps, scottish casserole, vegan rumbledethumps

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 351.9

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.

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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.