Vegan recipe
Share

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.

Related Recipes

  • Prep 10 mins
    Cook 40 mins
    Serves 6

    Vegetarian Stuffing Balls with Cranberry

    The classic Christmas side-dish gets a makeover with this tasty vegetarian alternative, packed full with cranberries, pistachios and chestnuts.

    View recipe
  • Vegetarian Pigs in Blankets
    Prep 25 mins
    Cook 20 mins
    Serves 6

    Vegetarian Pigs in Blankets

    Surprise your guests this festive season with this fragrant and nutty take on traditional pigs in blankets. Our Lincolnshire Sausages are wrapped in sticky aubergine and...

    View recipe
  • Vegan recipe
    Prep 20 mins
    Cook 1 hr
    Serves 10

    Vegan Nut Roast

    Create the ultimate table centrepiece with this decadent recipe for our vegan nut roast. This nut roast is bound to impress vegans and vegetarians alike, and is a great use for...

    View recipe
Go to all recipes

Latest blog

Vegan sauces and marinades that are perfect for the grill

Posted · 20th June 2022

Sun’s out, grill’s out! If there’s one occasion where people feel slightly lost when coo......

Read post