Possibly the Best Ever Vegetarian Sunday Lunch? Recipe: Trio of Yorkshire Puddings

Meat-eating friends often admit that the best thing about roast dinners are in fact the ‘trimmings’ – roast potatoes, yorkshire puddings, vegetables and gravy, and the meat is just there out of habit or tradition. 

I realise this is quite a mountain of food and don’t recommend that this is a daily occurrence, but if you’re entertaining family or friends and want a Sunday Lunch with wow factor, this really hits the spot.  Quite possibly the best ever vegetarian Sunday Lunch!


Trio of Yorkshire Puddings

filled with garlicky Marsala mushrooms, red wine braised red onions, and balsamic roasted cherry tomatoes

Yorkshire Puddings

Mine were shop-bought I’m afraid, but if you have the time and inclination to make your own try this recipe – you might want to make them in a 12-hole muffin tin rather than a proper yorkshire pudding tin, otherwise they will be just enormous!

The fillings:

Garlicky Marsala Mushrooms

Melt a knob of butter in a small frying pan and add a clove of crushed garlic and thickly sliced or quartered mushrooms (about 2 per person).  Season generously with salt and pepper and cook gently for 5 minutes until juicy and then turn up the heat and add a glug of Marsala (madeira or sherry would also work well).

Red Wine Braised Red Onion

Melt a knob of butter in a small frying pan and add a thickly sliced red onion (1 onion will serve 2 people generously – the rest can go into gravy if necessary!).  Season with salt and pepper, and cook on a low heat for 15 minutes until translucent.  Turn up the heat and add a glug of red wine (about a tablespoon per person).  Cook for a further 2-3 minutes until the wine has reduced to a sticky sauce.

Balsamic Roasted Cherry Tomatoes

In a small tin place 3 cherry tomatoes per person.  Drizzle with olive oil, a splash of balsamic vinegar and sprinkle with salt.  Roast for 20 minutes at about 180ºC.

I served this with roast potatoes (made using the same method as my Perfect Potato Wedges, but just halved rather than ‘wedged’!) , purple sprouting broccoli, braised red cabbage and red wine gravy.

If you like the look of this recipe please follow me for more…. on Facebook, Twitter, or Pinterest.  Thanks!  Kate x

Leftovers? As if!

12 comments

  1. I am going to try this !!

    1. Excellent – let me know how it goes!

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  3. Sounds lovely. I’ve been looking for a good, easy veggie option to go with Yorkshires and feature them as the main part of the meal. Much quicker than having to prepare a nut riast or similar. I might be tempted to add some protein though, like beans/pulses with the tomatoes (e.g. smoky paprika fried chickpeas) or as an alternative filling. The egg in the puds won’t be enough protein to make this a balanced meal I’d have thought.

  4. Sounds lovely. I’ve been looking for a good, easy veggie option to go with Yorkshires and feature them as the main part of the meal. Much quicker than having to prepare a nut roast or similar. I might be tempted to add some protein though, like beans/pulses with the tomatoes (e.g. smoky paprika fried chickpeas) or as an alternative filling. The egg in the puds won’t be enough protein to make this a balanced meal I’d have thought.

  5. Brilliant idea – as a recently converted veggie this is *almost* as close to a roast dinner as you get without meat…and don’t forget the wine!

  6. Okay. I think I might have fallen in love. Veggie friend arrives in three hours. Lets give it a go…

  7. wow thank youuuuuuuuuuuuuuuuuuuu, this is perfect. i am just back from the shops and will be cooking this tomorrow 🙂 wheat free version 🙂 x

  8. Thanks for this! Vegetarian and non-vegetarians were equally happy with this tonight. Served with roast potatoes and Gordon Ramsay’s simple green beans.

  9. If I use butternut squash and sweet potato what sauces would be good for it? can I use the ones already mentioned?

    1. Definitely – or perhaps a cheesy sauce – cheddar or stilton, or a creamy pesto or similar!

  10. Lovely! And I blogged a different recipe with the same name on my vegetarian food blog!

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