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Vegetarian Yorkshire Pudding Wraps

5 from 1 vote
Yorkshire pudding wraps filled with macaroni cheese, roast potatoes, stuffing, and cavolo nero. Served with rich homemade vegetarian gravy.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings: 5 wraps
Course: Main Course
Cuisine: British
Calories: 1140
Ingredients Equipment Method

Ingredients
  

Yorkshire pudding
  • 150g/5¼oz plain flour
  • pinch salt
  • 4 large eggs
  • 1 cup milk
  • vegetable oil for cooking
Roast potatoes
  • 700g/1½lbs potatoes
  • 3 tbsp olive oil
  • 4 peeled garlic cloves
  • 2 tsp dried thyme or sage
Gravy
  • 15g/½oz butter
  • 1 onion diced
  • 1 carrot diced
  • 1 tsp sugar
  • 15g/½oz flour
  • ½ tsp marmite
  • 1 tsp tomato purée
  • 2 tsp red wine vinegar
  • 1 bay leaf
  • ½ tsp dried thyme
  • 3 cups vegetable stock
  • ½ tsp soy sauce
Macaroni cheese
  • 225g/8oz macaroni
  • 20g/¾oz butter
  • 20g/¾oz flour
  • 1½ cups milk
  • 1 tsp dijon mustard
  • 150g/5¼oz Cheddar grated
Stuffing
  • 1 box sage and onion stuffing
Cavolo nero
  • 100g/3½oz cavolo nero
  • 1 tbsp olive oil
  • 1 garlic clove finely chopped
  • 1 tbsp lemon juice

Equipment

  • 1 oven-proof frying pan around 15cm/6 inches across

Method
 

Yorkshire pudding
  1. In a large bowl mix together the flour and salt. Beat in the eggs until fully combined.
  2. Gradually add the milk, whisking until you have a lump-free batter.
  3. Transfer to a jug, cover and set aside.
Roast potatoes
  1. 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.
  2. 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.
  3. Place the potatoes back into the pan. Replace the lid and shake a little to fluff them up.
  4. Add the potato, garlic, and thyme into the hot oil. Use a metal spoon to baste the potatoes in oil.
  5. Roast for 1 hour 10 minutes, basting again halfway through.
Gravy
  1. Melt the butter in a large saucepan over a medium heat. Add in the vegetables and herbs and fry for 12 minutes, stirring often.
  2. Add in the sugar, cook for a further 2 minutes.
  3. 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.
Cooking the Yorkshire pudding
  1. 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.
  2. 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.
Macaroni cheese
  1. Bring a large pot of water to the boil. Cook the macaroni until al dente. Drain and set aside.
  2. 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.
  3. 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.
Stuffing
  1. Prepare and cook stuffing balls according to packet instructions.
Cavolo nero
  1. Remove the stalky parts of the cavolo nero and slice into 2 inch long pieces
  2. Boil the cavolo nero in salted water for 4 minutes. Drain thoroughly.
  3. In a large frying pan heat the oil over a medium heat.
  4. 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.
Make the wraps
  1. Strain the gravy. Add in the soy sauce and reheat. Reheat the macaroni cheese and cavolo nero.
  2. 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!