Vegan Boil Up

Recipe by Katie Brown MainsCuisine: Pasifika, EuropeanDifficulty: Medium


Prep time


Cooking time




  • I’ve never had any firm measures, just use what you have. Here’s what I love in boil up:

  • Potatoes, Kumara, Kamokamo or pumpkin

  • Enough vegetable stock to cover all of your vegetables

  • Liquid smoke

  • Lots of watercress (this gives it the peppery taste)

  • Salt to taste

  • Doughboys
  • 1.5 cup flour and 1 tsp baking powder

  • 1/4 tsp salt, 1/4 cup vegan butter

  • Plant milk


  • Chop the vegetables into even chunks, I like mine nice and big. The watercress boils down small so I always overdo it and pack loads in.
  • Then throw it all in the pot and boil away. Add the liquid smoke in small amounts until you’re happy with the taste.
  • Simmer on a low heat for at least two hours, and when you’re about ready to eat, pop your doughboys in for the last 15-20 minutes. The taste deepens the next day, so I always make enough for seconds and thirds!
  • Doughboys
  • Mix dry ingredients then rub in the butter until it’s crumbly.
  • Pour in just enough plant milk to mix the ingredients together. For light, fluffy doughboys, don’t overmix them.
  • Make into balls and pop into the pot about 15mins before serving.

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