January 3, 2019

Winter Vegetable Stew with Yorkshire Puddings

Okay first off, the Yorkshires aren’t vegan. I was tidying out the freezer and found them in the bottom. Waste not want not and all that. Vegan Yorkshire puddings are possible according to the internet, but my first attempt failed and I got cross with myself and the frozen ones needed eating up.

Second off. This dish serves as a good example for why we love foreign food in the UK. I’m not saying the meal was crap, it’s just that we’re now used to more exciting food these days, like Thai green curries, Indian masalas, Indonesian laksas and the like. By comparison this ‘native’ dish seems a bit dull even though I’ve tried to made it a bit edgier with the Yorkshire puddings.

Apologies if I am coming over all metropolitan elite here but for the same amount of effort, those root veg could be bathing in the spicy and zingy flavours of India or the far east. Instead they are wallowing in brown gloop. Why go the Skegness when you can go to Phuket right?

Here is the recipe anyway in case you want to remind your self of what people used to eat before chillies and coconuts were invented.


1 medium onion

1 clove of garlic

1 stock cube

A handful of chopped mushrooms

3/4 shallots

2/3 carrots

2/3 potatoes

half a small turnip

A pinch of dried herbs such as sage, oregano, thyme, or parsley

3 table spoonfuls gravy granules

3 Yorkshire puddings per person


Chop the onion and garlic and saute until soft.

Add the chopped mushroom and fry until cooked.

Add the veg and stir.

Add a pinch of dried herbs such as oregano, thyme or tarragon.

Add enough boiling water to just cover the veg.

Add a spoonful of stock powder or stock cube.

Cook on a low heat for about 30 minutes.

In a separate container make the gravy buy using some of the water from the veg.

Add the gravy back to the pan, stir through and keep warm.

Steam or microwave the the spring cabbage, season and set aside.

Cook the Yorkshire puddings according to the pack instructions if your are using pre-made.

Add a handful of spring cabbage to a warm bowl and spoon in the stew.

Sprinkle with fresh parsley and top with the Yorkshire puddings.


I’m guessing my attempt at making vegan Yorkshire puddings failed because my oil or oven wasn’t hot enough.

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