Regional Vegetarian Recipes

Posted on: 10 September 2008 by Gareth Hargreaves

Three veggie Northern delights for your dining table to celebrate British Food Fortnight.

Don't forget the veggies during British Food Fortnight, from 20th September to 5th October 2008.

Vegetarian food is very British. The Vegetarian Society of the UK is the oldest vegetarian organisation in the world and was formed in 1847. A Mrs J Brotherton wrote the first cookery book devoted to vegetarian recipes in 1812.

So to celebrate several British traditions, we present a range of dishes with a regional twist - Blind Scouse, Dovedale & Beetroot Layered Yorkshire Pudding and Canal Floddies.

Blind Scouse - Liverpool

Serves 4

Preparation time: 15 minutes
Cooking time: 45 minutes



1 leek, washed well and cut into bite sized chunks
2 medium onions, peeled and cut into bite sized chunks
3 medium / 500g potatoes, peeled and cut into bite sized chunks
3-4 / 300g carrots, peeled and cut into bite sized chunks
1-2 handfuls pearl barley - soaked overnight in cold water or soaked in boiling water for an hour
1ltr vegetable stock
1x 410g can butter beans, rinsed and drained
to taste salt and pepper

To serve:

Herb dumplings
Pickled red cabbage, or chopped pickled beetroot - optional


  1. For the Scouse: Put all ingredients except the butter beans in a large saucepan and bring to the boil. Cover with a lid and simmer for 30 minutes.
  2. Add the butter beans, return to the boil then add the dumplings - if using. Replace lid and simmer for a further 15 minutes. Serve in soup plates.

Dumplings - optional

Makes about 16


125g self raising flour
50g vegetable suet
1tbs onion, peeled and very finely chopped
2tsp dried mixed herbs
to taste salt and pepper
100ml very cold water


Mix all dry ingredients. Just before adding to the Scouse, mix in enough cold water to make a rather sticky dough. Drop rounded teaspoonfuls into the boiling soup and continue as point 2.

Dovedale & Beetroot Layered Yorkshire Pudding

Dovedale and Beetroot Layered Yorkshire Pudding - Vegetarian SocietyServes 4-6

The Yorkshire Pudding


38g plain white flour
1 medium free range egg
38 ml milk
28 ml water
1 tbsp vegetable oil
seasoning to taste


  1. Preheat oven to gas mark 7 / 425F / 220C.
  2. Sift the flour and seasoning into a large mixing bowl and make a well in the middle.
  3. Break the egg into the well and beat, gradually incorporating the flour.
  4. Gradually beat in the milk and water, ensuring all the flour is incorporated.
  5. Pour the vegetable oil into an 18cm round oven tin/dish and place in oven. Heat until oil is sizzling hot.
  6. Remove tin/dish from oven and pour in Yorkshire batter. Return tin to the oven. The pudding will take 25-30 minutes to rise and become crisp and golden.
  7. Remove Yorkshire pudding from oven and allow to cool before proceeding

The Filling


450g whole fresh beetroot, with tops and tails intact
2 tbs olive oil
400g potatoes, peeled & cut into 2mm slices
1 red onion, finely diced
1 clove garlic, crushed
3 tbsp flat leaf parsley, very finely chopped
1 tsp dried basil
200g Vegetarian Dovedale blue cheese, crumbled well
30g Vegetarian style parmesan style cheese, grated
to season potatoes cracked rock salt


1 roasting tin
Large saucepan with fan steamer
Frying pan


  1. Pre-heat oven to gas mark 4 / 350F / 180C.
  2. Wash the beetroot well. Leaving the tops and bottoms and skin on - to prevent the colour bleeding out, place the beetroot in a roasting dish with 1 tbs of the olive oil.
  3. Roast the beetroot for 50 minutes or until soft. Allow to cool. Peel, top and tail then grate the beetroot and set aside.
  4. In a large saucepan, steam the potatoes for 15 minutes or until soft. Cool and set aside.
  5. Heat the remaining oil in a frying pan and sauté the onion and garlic for five minutes until soft. Then add the parsley and basil and cook for a further two minutes.
  6. Take the cooled Yorkshire pudding and layer in the ingredients in this order: ½ of the Dovedale cheese, ½ of the potatoes - seasoned, ½ the grated beetroot and finally ½ of the onion mixture.
  7. Repeat step 5 and finish with the remaining half of the Dovedale on top. Sprinkle with the vegetarian parmesan style cheese.
  8. Immediately put into the roasting tin and place on the middle layer of the oven. Cook for 20 minutes or until the Yorkshire crust is crisp and the cheese topping is brown.

Canal Floddies

Canal Floddies- Vegetarian SocietyServes 4

This is a slightly updated version of a dish from the Tyneside town of Gateshead. Traditionally these were made by the men digging the Manchester Ship Canal and fried on their shovels over a fire.

Our updated version includes lovage, an old English herb, with a flavour similar to celery. The addition of sun dried tomatoes instead of veggie bacon, give this dish a sweet twist.


350g potato, peeled
1 medium onion, peeled
10 sun dried tomatoes, finely chopped
2 tbsp young lovage leaves finely chopped, optional - substitute celery leaves
25g self-raising flour
1 medium free range egg, beaten
To taste salt and pepper
2 tbsp vegetable oil


  1. Coarsely grate the potato and squeeze out any liquid and press between kitchen paper.
  2. Grate the onion and mix with the potato and sun dried tomatoes.
  3. Place the self-raising flour in a mixing bowl and add the egg. Mix well.
  4. Add the potato mixture to the flour and egg, season mix well.
  5. Divide the mixture into four and shape into rounds using an 8cm pastry ring.
  6. Heat the oil in a frying pan and when hot add the floddies. Reduce heat a little and fry, turning until well browned on both sides. Drain on kitchen paper.
  7. Place each floddy on a plate and top with a portion of hot mushy peas and a free range poached egg. Garnish with finely chopped lovage.

Web Links

More information and recipes can be found at the Vegetarian Society website:

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