Vegan Wartime Champ Recipe Review
My Vegan Wartime Potato Champ Review is based on the Wartime Champ recipe that I found in the book ‘Victory Cookbook, Nostalgic Food and Facts From 1940-1954’ by Marguerite Patten OBE.
Marguerite Patten (1915-2015) was a British chef and writer, with over 170 cook books to her name!
During the Second World War Marguerite worked for the Ministry of Food.
Marguerite was famous for her BBC radio show The Kitchen Front where she would provide advice, ideas and recipes that helped people with their food rations.
Wartime Champ was one of those recipes.
To create a vegan version of Wartime Champ, I have simply subbed out dairy milk for plant milk and used a plant based margarine.
The result should be pretty similar to the original.
I love reading old wartime recipes and getting ideas for quick, easy, inexpensive and nutritional meals. During the war people had to make do with what they had, use substitutions, and cope with food rationing.
Wasting food would have literally been seen as criminal!
Vegan Wartime Champ is ideal for using up those potatoes, carrots and cabbage that may have been lurking in the refrigerator for a few weeks.
Serve it as a side with some plant-based sausages, baked beans or gravy. Or maybe a slice of nut-roast or a vegan pie. Yum!
What exactly is Champ?
Champ originated in Northern Ireland and is more commonly made with spring onions/scallions.
Another Irish dish called Colcannon, is similar to Champ but utilises kale or cabbage in place of the spring onions.
So really Wartime Champ is like a mash up of Champ and Colcannon.
Champ would be eaten in Ireland around this time of year. On Halloween or Samhain, Irish folk would leave out spoonful’s of Champ below a Hawthorn bush, as an offering to appease the fairies.
A bit like leaving cookies and milk out for Santa.
I guess Champ must be quite magical stuff!
It certainly tastes delicious. Is easy to prepare and costs just pennies per serving.
I would love to know what you think of this recipe for Champ.
All comments and feedback welcome.
Vegan Wartime Champ
- saucepan and lid
- potato masher
- 1 Ib (pound)/ 450 grams potatoes, chopped, if skins are fine I generally leave these on.
- 1 Ib (pound)/450 grams carrots, chopped, again I would leave the skins on to preserve the nutrition.
- 1 small cabbage sliced thin
- 1 small cup plant milk
- 1 tbsp plant-based margarine, optional
- Turn your cooker ring to medium heat.Add the potatoes and carrots to a saucepan with 1 cup of water. The original recipe calls for the cooking water to be salted, but this is optional.
- Add the cabbage.
- Place the lid on the saucepan and bring to the boil.
- Cook for 15 minutes.
- Give the pan a shoogle-shake every now and again to ensure the vegetables don't stick and that they cook evenly.
- The vegetables take around 15 minutes but just cook till they are soft. If the water runs dry add another splash.Meanwhile heat your plant milk to about boiling point but don't actually boil it.
- By the end of cooking the water should have boiled dry so its best to stay in the kitchen while the vegetables are cooking.
- Add your hot milk to the vegetables.
- Using your potato masher give the vegetables a good mash.
- Season with salt and pepper.
- The recipe states to add a bit of margarine to each persons serving, as its served hot the margarine will melt into the mash.
As I was feeding 3 people I made some small changes to the quantities of potatoes and vegetables.
The following adjustments yields about 4 servings.
Here is what I used:
4 small-medium carrots, about 400 grams
3 medium potatoes, about 500 grams
1/4 of a cabbage, about 190 grams
1 cup of cooking water
1/2 cup of brought to the boil plant milk
small pat of plant based margarine for serving each potion (I wouldn’t normally add this but I wanted to stick to the recipe).
salt and pepper to taste
Vegan Wartime Champ Recipe Review
I used a 2.5 litre saucepan. The vegetables and potatoes filled the pan to the brim.
The potatoes and carrots were placed at the base and topped with the shredded cabbage.
Next add a cup of water.
I did ponder for a while about the waters ability to cook all the vegetables with such a little amount of liquid and just 15 minutes.
But I just placed a lid on the saucepan and hoped for the best.
So glad I waited!
I was amazed that after 15 minutes of boiling, shaking the pan frequently, and checking the water level a few times, the vegetables had actually cooked till soft!
The potatoes and carrots had steamed in the cup of water. At the end of 15 minutes the water had evaporated which is what the recipe wanted.
I poured in the hot plant milk, seasoned with salt and pepper, and mashed everything really well with a potato masher.
I served the Vegan Wartime Champ along with a homemade vegan Seitan ‘steak’, a bag of spinach (from the local supermarket discount basket) that I wilted in a pan with a little water and a dash of soya sauce, and poured vegan Marigold gravy over everything.
It was so delicious. I highly recommend making a batch of Vegan Wartime Champ as a tasty accompaniment for your own dinners.
Although, even served with some tinned baked beans or tinned spaghetti hoops, Vegan Wartime Champ would make a filling and inexpensive meal.
For more filling, tasty, economical recipes, check out:
My fun, historical, Vegan Medieval Potage Stew:
Or for an after dinner treat, what about my Old-School British Pineapple Custard Tart:
I would love to read about how you got on with this recipe.
Please leave a comment below.
It’s much appreciated!
Vegan Wartime Champ Review