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Vegan Yorkshire puddings
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Learn how to make the best vegan Yorkshire puddings with our simple recipe. Not only are they utterly delicious, they're crispy on the outside and fluffy on the inside – a perfect accompaniment to your vegan roast dinner. Serve with a vegan or meaty roast dinner - non-vegans would never know!
- They're ready in under and hour
- Very easy to make
- Crisp and puffy on the outside and fluffy on the inside
- A great way to use up the aquafaba from chickpeas
- Add fresh rosemary or thyme for a herby flavour
2 tbsp sunflower oil
100g self-raising flour
25g gram flour
1 tsp baking powder
100ml juice from can of chick peas
250ml dairy-free unsweetened milk alternative (I used Koko Original)
1 Preheat the oven to 220C, gas mark 7. Divide the oil between a 6-hole muffin tin and place in the oven.
2 Meanwhile, sift the flour, gram flour and baking powder into a large bowl. Add a pinch of salt and good grinding of pepper. Whisk together the chick pea juice and milk alternative then beat into the dry ingredients until smooth; pour into a large jug.
3 Pour the batter into the muffin tin and place in the oven. Bake for 10 minutes then turn down the oven to 190C, gas mark 5 (don’t open the door) and bake for a further 15 minutes until crisp, golden brown and cooked all the way through.
If time allows, make the batter an hour or so in advance and leave to rest before baking.
This recipe was first published in November 2017.