Sunday dinner

For any vegan (whose family doesn’t understand why anyone would not want to eat meat) Sunday dinners can be slightly traumatic. The constant questioning regarding what you could possibly eat gets a little frustrating. Therefore, we have decided to make a Sunday dinner that any omnivore would approve of. This dinner uses Linda McCartney’s vegan sausages, Bisto instant gravy and the following recipe from our blog for the vegan Yorkshire puddings

Here are the pictures from our Sunday dinner:

sunday dinner

sundin2

Once again, the recipe for the Yorkshire puddings is here. Soon we’ll make a nut roast and post it here, we just couldn’t be bothered this week.

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Vegan Yorkshire Puddings

Yorkshire puddings

So I know this is not a dessert, which is what I usually post about, but I really love Yorkshire puddings and these ones turned out very well for a first attempt at vegan ones. Perfect addition to your Sunday lunch.

Ingredients:

90g/3oz vegan margarine
115g/4oz self raising flour
1/2 tsp baking powder
Pinch salt
280ml/10 fl oz pint soya milk
2 tablespoons vegetable oil

Method:

  1. . Preheat the oven to 220°C
  2.  Put 1 tsp margarine in each compartment on a bun tray with 12 compartments. Put the tray near the top of the oven with a baking tray underneath to catch drips.
  3. Mix the flour, baking powder and salt thoroughly in a bowl.
  4. Mix the oil in with the milk in a jug. Do not add to the bowl yet.
  5. Once it is ready to go in the oven (after approx. 10 minutes when the oven and butter is hot) add half of the liquid to the dry mix. Mix it into a smooth batter (paste) then add the remaining liquid. It should be like cream, if it’s too thick add more liquid.
  6. Transfer the batter to a jug, take the tray out of the oven and fill each compartment to the top. It should sizzle as it goes in. Do this as quickly as possible before the heat gets out.
  7. Cook for 15-20 mins.

yorkshire puds cooking