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5
from 1 vote
Vegetarian Stuffed Yorkshire Puddings Recipe
With vegetarian sausages, chestnuts, goat's cheese, herbs and chutney, these vegetarian stuffed Yorkshire puddings make for a deliciously warm and fruity starter or Christmas Eve treat.
Prep Time
15
minutes
mins
Cook Time
8
minutes
mins
Total Time
23
minutes
mins
Course:
Festive makes
Cuisine:
British
Diet:
Vegetarian
Servings:
15
yorkshire puddings
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Kitchen knife
Chopping board
Nonstick frying pan
Wooden spoon
Nonstick baking sheet
Ingredients
2
tsp
olive oil
10
g
slightly salted butter
1
red onion
finely chopped
1
celery stick
finely chopped
4
sprigs
fresh thyme
destalked and finely chopped
1
pinch
salt and black pepper
200
g
vegetarian Lincolnshire style sausages
finely chopped
100
g
cooked chestnuts
15
yorkshire puddings
frozen
100
g
goat's cheese
or brie (vegetarian if required)
4
tsbp
red onion chutney
Metric
-
Ounces
Instructions
Preheat the oven to 200C/390F (180C/355F fan).
Heat the oil and butter in a non-stick pan until melted.
Add the sausages, chestnuts, thyme, onions and celery.
Fry for 10 minutes on low, stirring often. Season well.
Lay the still frozen Yorkshire puddings out on a baking tray.
Spoon the vegetarian stuffing mixture evenly into each Yorkshire pudding.
Crumble a little goat's cheese over each one.
Spoon a little chutney onto the centre of each Yorkshire.
Bake in the oven for 5-8 minutes until the Yorkshires are crisp and the filling is heated through.
Video
Notes
Aim to use firm vegetarian sausages such as Quorn or Cauldron Lincolnshire-style sausages as they hold together better when chopped and cooked.
Nutrition
Calories:
98
kcal
|
Carbohydrates:
10
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
5
mg
|
Sodium:
207
mg
|
Potassium:
43
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
98
IU
|
Vitamin C:
4
mg
|
Calcium:
13
mg
|
Iron:
1
mg
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