These delicious vegetarian Yorkshire pudding wraps are filled with creamy macaroni cheese, crispy roast potatoes, sage and onion stuffing, and greens. The wraps themselves are easy to prepare and are made in a frying pan. This recipe may look lengthy, but everything can be ready in just 2 hours!
What is a Yorkshire pudding wrap?
Yorkshire pudding wraps have been around for a few years now. Some Yorkshire pudding wrap street food stalls draw huge crowds with their delicious wraps going viral on TikTok. Yorkshire Burrito in Camden Market, is one of the most popular vendors of this dish.
Simply put, Yorkshire pudding wraps are flat Yorkshire puddings which have been filled with various roast dinner meats, vegetables and other trimmings.
The main question is, do you dunk your wrap in the gravy, or pour it over?
I say dunk!
How to make Yorkshire pudding wraps
I made my Yorkshire pudding wraps in a frying pan. You’ll need 4 ingredients to make the batter:
- Plain flour
- Salt
- Eggs
- Milk
Simply beat together the flour, salt and eggs before gradually whisking in the milk until a lump-free batter forms. Let the batter sit for at least 30 minutes. Preheat the oven to 220°C/200°C fan (430°F/390°F).
Heat a couple of teaspoons of neutral oil in a small frying pan. Pour in around 110ml of batter and swirl it around the pan.
Put the pan in the oven for 6 minutes before flipping and returning to the oven for a further 5 minutes. Flipping the pudding helps create a flat shape, perfect for making a wrap.
Vegetarian Yorkshire pudding filling
There are limitless vegetarian options when it comes to deciding what to fill your Yorkshire pudding wraps with. Firstly, you can choose from the ever growing range of roast meat alternatives. Alternatively you could make a nut roast.
You can add any number of delicious vegetarian side dish options, such as Brussel sprouts, roasted carrots, or parsnips. You can also add on your favourite sauces, such as bread sauce, mustard, horseradish, or cranberry sauce.
And of course, don’t forget the gravy!
I filled my wraps with creamy macaroni cheese, roast potatoes, sage and onion stuffing, and cavolo nero. I served them with a rich vegetarian gravy.
Macaroni cheese
This macaroni cheese recipe is very simple. Firstly, make a roux using butter, flour and milk. Once thickened, stir through a spoonful of mustard and plenty of grated Cheddar cheese. Stir through the macaroni, and it’s ready to eat!
Roast potatoes
Meat-eaters will say a roast isn’t a roast without the meat. I say a roast isn’t a roast without plenty of crispy roast potatoes!
Simply peel and chop your potatoes before par-boiling. Drain and shake them around in the pot to fluff them up before roasting for just over an hour with garlic and olive oil. Don’t forget to baste them halfway through to make them extra crispy!
Stuffing
To make things easy, I used sage and onion stuffing from a box. To make this you simply need to add hot water, roll the stuffing into balls, and bake for 25 minutes. Of course, feel free to make your own stuffing from scratch, if you prefer.
Cavolo nero
Cavolo nero has recently become my favourite green to serve with a roast dinner. It can be cooked with garlic and lemon to make a simple, but sophisticated, side dish.
Simply blanch the greens for a few minutes before frying in olive oil with garlic and finishing off with a squeeze of lemon juice.
Gravy
Don’t let anyone tell you vegetarian gravy isn’t as rich and flavourful as meat gravy, because this is far from true! My vegetarian gravy is made using carrots, onions, herbs and vegetable stock. I add flavour using tomato purée, red wine vinegar, marmite, and soy sauce.
Is Yorkshire pudding vegetarian?
Yes! The ingredients in Yorkshire pudding are vegetarian. They do, however, contain eggs so they are not vegan. Sometimes Yorkshire puddings are cooked in beef dripping, but simply use vegetable oil instead to make yours vegetarian.
Yorkshire wraps: similar recipes
If you liked this recipe, check out more:
- The best vegan roast dinner
- French-inspired filled giant Yorkshire pudding
- Giant filled vegetarian Yorkshire pudding
Vegetarian Yorkshire Pudding Wraps
Ingredients
Equipment
Method
- In a large bowl mix together the flour and salt. Beat in the eggs until fully combined.
- Gradually add the milk, whisking until you have a lump-free batter.
- Transfer to a jug, cover and set aside.
- Peel and halve the potatoes, quarter them if large. Add to a pan with cold water. Bring to the boil, and simmer for 6 minutes. Drain and steam dry for 5 minutes.
- Whilst the potatoes boil, preheat the oven to 220°C/200°C fan (430°F/390°F). Fill a large roasting dish with the olive oil. Place the oil in the oven to heat for 10-15 minutes.
- Place the potatoes back into the pan. Replace the lid and shake a little to fluff them up.
- Add the potato, garlic, and thyme into the hot oil. Use a metal spoon to baste the potatoes in oil.
- Roast for 1 hour 10 minutes, basting again halfway through.
- Melt the butter in a large saucepan over a medium heat. Add in the vegetables and herbs and fry for 12 minutes, stirring often.
- Add in the sugar, cook for a further 2 minutes.
- Stir through the flour, cook for 1 minute. Add the marmite, tomato purée, and vinegar. Pour in the stock, stir, and simmer very gently whilst you make the rest of the ingredients.
- Heat 2 tsp of vegetable oil in a small oven-poof frying pan. Add in ⅕ of the batter (around 110ml) and swirl around the pan. Add into the oven for 6 minutes before flipping and cooking for a further 5 minutes, or until golden. Remove the pan from the oven and leave to cool slightly.
- Repeat with the remaining batter until you have 5 wraps. Keep the cooled wraps warm in a very low oven. It will take almost an hour to make all of the wraps, so continue to cook them whilst you make the remaining dishes.
- Bring a large pot of water to the boil. Cook the macaroni until al dente. Drain and set aside.
- Meanwhile, heat the butter over a medium heat. Add the flour to the butter and stir for 1 minute. Gradually add in the milk. Continue to stir until thickened.
- Stir through the mustard and grated Cheddar until melted. Season to taste with black pepper. Take off the heat and stir through the macaroni. Cover and set aside.
- Prepare and cook stuffing balls according to packet instructions.
- Remove the stalky parts of the cavolo nero and slice into 2 inch long pieces
- Boil the cavolo nero in salted water for 4 minutes. Drain thoroughly.
- In a large frying pan heat the oil over a medium heat.
- Add the garlic and fry for a few seconds (do not let it burn). Add the lemon juice. Toss through your cavolo nero and cook for a further minute. Cover and set aside.
- Strain the gravy. Add in the soy sauce and reheat. Reheat the macaroni cheese and cavolo nero.
- Add ⅕ each of the macaroni cheese, cavolo nero, roast potatoes, and stuffing to each wrap. Serve with gravy in a bowl for dipping, or drizzle over. Enjoy!
Delicious, such good toppings!