Check out this delicious Vegetarian Yorkshire Pudding with Mushroom Gravy! Our family ventured to the United Kingdom over the summer and fell in love with Yorkshire Pudding.
Alas, the gravy and pot roast it’s often served with isn’t really my bag. So, we developed this mushroom gravy to serve with our pretty, pretty Yorkshire puddings instead! The way we’ve served our pudding is vegetarian, so our whole family can enjoy it regularly. And these puddings are surprisingly easy to make.
Now, when you read the recipe, you’re going to think to yourself, pour hot grease into the cups and add the batter and then bake it? And you call this easy? But, while it’s not a method I’m used to doing, it’s really not hard to pull off. I was pleasantly surprised.
And the mushroom gravy is pretty much a simple mix of traditional white and brown gravies, plus mushrooms. It is incredibly rich and flavorful for something so simple. And, bonus, since you’re making it yourself, you can make the whole shebang gluten free, too!
The absolute magic of Yorkshire pudding is in the baking/frying. If you’ve ever seen them being made or cooked them yourself, you know this already. But here’s the awesomeness of this pud. When you pour the batter into the hot oil, it starts to sizzle. Once you pop the pan back in the oven, you’ll watch as the batter cooks and clings to the sides of the pan. And then, the magic…it rises up out of the pan and forms little dough walls. Beautiful.
In the end, you get these adorable little puffy pastry cups with a texture somewhere between pancakes and croissants. And then, you get to fill those cups with whatever you want.
Now, I’d heard of Yorkshire Pudding before, but I’d never actually tried them until we were in York, England, on that UK trip and I made my family jealous by breaking all ordering rules by ordering two puddings for lunch. I ordered Yorkshire and Sticky Toffee Puddings while the rest of those suckers had potato jackets and sandwiches and the like. Now, there’s were good, but mine were great. So, I won the day and fell in love with both puddings.
We have made these tasty puddings many times since that summer and are big fans. It’s great as the centerpiece of the meal or as a fancy side.
Try this recipe and discover the pudding magic for yourself! You definitely won’t regret it.
Vegetarian Yorkshire Pudding with Mushroom Gravy
Pudding Ingredients
4 eggs
1 1/2 cups milk
1 1/2 cups gluten-free flour
1/4 teaspoon salt
4 tablespoons grapeseed or coconut oil
Mushroom Gravy Ingredients
1 tablespoon coconut oil
8 ounces baby portabella mushrooms, sliced
1/3 cup chopped shallots
1 tablespoon gluten-free flour
1 cup vegetable broth
1 tablespoon sherry or white wine
Method
Blend pudding ingredients, except oil.
Set aside for 30 minutes.
Preheat oven to 425 degrees Fahrenheit.
Place 1 teaspoon of coconut oil in each well of a 12-cup muffin tin.
Place tin in the oven until the oil is hot.
Quickly pour the batter into the muffin wells and return the tin to the oven.
Bake 15-20 minutes until the puddings have risen and are golden-brown on top.
While the puddings are baking, prepare your gravy.
Saute mushrooms and shallots in coconut oil for about 5 minutes.
Make a slurry by whisking gluten-free flour into broth and sherry/wine.
Add the slurry to the mushrooms, making sure to scrape any bits off the bottom of the pan.
Heat to boiling and cook for about 1 minute, until thickened.
Serve your vegetarian Yorkshire puddings with mushroom gravy on the side, pour gravy into center wells just before eating.
Vegetarian Yorkshire Pudding with Mushroom Gravy
Check out this vegetarian Yorkshire Pudding with Mushroom Gravy! Our family ventured to the United Kingdom over the summer and fell in love with this British classic.
Ingredients
- 4 eggs
- 1 1/2 cups milk
- 1 1/2 cups gluten-free flour
- 1/4 teaspoon salt
- 4 tablespoons grapeseed or coconut oil
- MUSHROOM GRAVY INGREDIENTS:
- 1 tablespoon coconut oil
- 8 ounces baby portabella mushrooms, sliced
- 1/3 cup chopped shallots
- 1 tablespoon gluten-free flour
- 1 cup vegetable broth
- 1 tablespoon sherry or white wine
Instructions
- Blend pudding ingredients, except oil.
- Set aside for 30 minutes.
- Preheat oven to 425 degrees Fahrenheit.
- Place 1 teaspoon of coconut oil in each well of a 12-cup muffin tin or 2 teaspoons into a 6-cup jumbo muffin tin or hamburger bun tin.
- Place tin in the oven until the oil is hot.
- Quickly pour the batter into the muffin wells and return the tin to the oven.
- Bake 15-20 minutes until the puddings have risen and are golden-brown on top.
- While the puddings are baking, prepare your gravy.
- Saute mushrooms and shallots in coconut oil for about 5 minutes.
- Make a slurry by whisking gluten-free flour into broth and sherry/wine.
- Add the slurry to the mushrooms, making sure to scrape any bits off the bottom of the pan.
- Heat to boiling and cook for about 1 minute, until thickened.
- Serve puddings with mushroom gravy on the side, pour gravy into center wells just before eating.
