Vegan Yorkshire Pudding
By Lisa Faulkner
Published on 09 March 2022
Looking for a vegan yorkshire pudding recipe? Luckily, Lisa Faulkner’s vegan yorkshire puddings are the perfect gluten-free and egg-free accompaniment to your Sunday roast dinner. Crispy on the outside and lovely and squidgy in the middle, these vegan yorkshire puddings are made with aquafaba instead of egg to give them a lovely bouncy rise. They can also be frozen and then defrosted and reheated. So now your nut roast (or other vegan centrepiece) will be complete. Looking for other roast dinner side dishes? Look no further.Time and servings
1 hrTotal time
12Servings
10 minsPrep time
50 minsCooking time
Ingredients
- 200 g of self-raising flour
- 50 g of chickpea flour (gram flour)
- 3 tsp of baking powder
- 3 tsp of turmeric
- 0.5 vegetable stock cube, crumbled or finely grated
- 150 g of liquid from a tin of chickpeas (aquafaba)
- 225 ml of soya milk
- 1 tsp of cider vinegar
- 1 tsp of vegetable oil, to each baking tray hole
Method
Step 1
Sieve the flours, baking powder and turmeric into a large bowl then add in the stock cube. Mix the chickpea liquid, 225ml water, milk, and vinegar together and whisk with an electric hand whisk. Whisk the wet ingredients into the dry, until you have a smooth batter. Allow to rest for at least an hour.Step 2
Preheat the oven to 240ºC /220ºC fan /Gas Mark 9. Put a 12-hole muffin tin on a baking tray and add 1 tsp of vegetable oil to each hole. Put the tray into the hot oven until the oil is hot, about 7 mins. While this is getting hot, pour the rested batter into a jug.Step 3
Turn the oven down to 200ºC /180ºC fan/ Gas Mark 6. Remove the tray from the oven and using a tsp make a small indent in the top of each pudding, return to the oven. Continue to cook for a further 30 mins until golden brownStep 4
Finally remove from the oven, leave in the tin for 10 mins before carefully removing the Yorkshire puddings. Put them on a cooling rack or serve immediately.