Savoy cabbage is one of those hardy autumn and winter vegetables. This recipe also uses vegan bacon and vegan cheese.


Start by boiling the potatoes until they are soft enough to mash.

In the meantime:
heat the sunflower oil in a wok style frying pan and add the vegan bacon, fry for around 5 minutes. Add the shredded Savoy cabbage and fry for another 10 minutes. By now the potatoes should be ready; prick with a fork in one potato, if it goes in easily, it is ready, if not. boil a bit longer.

Drain the potatoes, keeping a little bit of the liquid. Mash the potatoes with a little bit of the cooking water.

Using a fork, stir together the soya cream, the eggs and the ground nutmeg.

Put the cabbage/vegan bacon mixture in a oven dish, evenly add the egg/cream mixture and top with the mashed potato.

Add the grated vegan cheese.

Put in a 180C oven (gas mark 4) and bake for 30 minutes.


  • 5 medium potatoes, peeled and cubed
  • 1 small Savoy cabbage, shredded
  • 2tbsp sunflower oil
  • Vegan Bacon, in strips
  • 1/2 tsp ground nutmeg
  • 100ml soya cream
  • 2 large eggs
  • 50g vegan cheese