Loaded Vegetable Yorkshire Puddings

  • Published 4th Jan 23
  • Categories Recipe

It’s January or Veganuary as we’ve now come to know it. As we look to abstain from the Christmas meat-laden dishes our resident Vegetarian Consultant, Martin, has created this great veggie recipe that’s sure to be a hit with your pupils.

Difficulty: Easy

Serves: 50 primary pupils


50 – 4″ Yorkshire puddings

3kg – Quorn pieces

2kg –  Carrots

2kg – Parsnips

2kg – Sweet potatoes

2lt – Vegetarian gravy



Peel and roughly chop the carrot, parsnip and sweet potato, then steam or cook in a pan of water until soft enough to mash.

Drain the vegetables then mash together adding a good pinch of salt and pepper. Set aside somewhere warm.

Make up the gravy in a large pan and add the Quorn pieces, heating until the Quorn pieces reach a temperature of 75ºc.

Meanwhile, cook the Yorkshire puddings in the oven then spoon the mashed vegetables into them topped with a portion of the Quorn & gravy mix.


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