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Vegan Yorkshire Puddings stuffed with a winter filling

Prep 10 mins
Cook 35 mins
Serves 6

Golden and fluffy vegan Yorkshire puddings are topped with stuffing and seasonal vegetables for this Sunday roast staple. Don’t forget the gravy!

Marinated Tofu Pieces Find out more

Ingredients

For the Yorkshire puddings:
2 tbsp vegetable oil
125g self-raising flour
1 tsp baking powder
100 ml aquafaba (liquid from tinned chickpeas)
250 ml unsweetened dairy-free milk

For The Filling:
1 pack of Cauldron Marinated Tofu Pieces
1 pack of vegan Sage and Onion Stuffing (to serve 6)
1 tbsp olive oil
1 tbsp thyme leaves,
100 g baby carrots, sliced
100 g cavolo nero, sliced
¼ tsp salt
¼ tsp black pepper
240 ml vegan gravy

Method

  1. Preheat your oven to 220°C/200°C fan/Gas 8. Divide the oil between a 6-holed Yorkshire pudding tray and place in the oven to heat.
  2. To make the Yorkshire pudding mixture, mix together the dry ingredients in a large bowl. In a jug, whisk together the aquafaba and dairy-free milk and then fold into the dry ingredients until you have a smooth batter. Set aside.
  3. Prepare the sage and onion stuffing mix according to packet instructions. Set aside.
  4. Carefully remove the hot Yorkshire pudding tin from the oven and divide the batter between the 6 holes – it should sizzle as it hits the hot oil. Place back in the oven to bake for 15-20 minutes, or until golden and risen.
  5. Place a large frying pan over a medium heat. Add the oil, thyme and baby carrots, and cook for 10 minutes, stirring often. Add the tofu pieces to the pan and cook for a further 5 minutes. Add the cavolo nero, along with 1 tbsp water and cook for 2-3 minutes or until wilted.
  6. To serve, allow one Yorkshire pudding per portion and top with stuffing, cavolo nero, sautéed baby carrots and Cauldron Marinated Tofu Pieces. Drizzle with vegan gravy to finish.

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