Vegan Yorkshire pudding recipe
Whenever we ask fellow vegans what they would like to see a readymade vegan version of, one of the answers is always vegan Yorkshire pudding.
We’re sad that they’re not available to buy yet either, but you don’t have to despair as we have a delicious homemade vegan Yorkshire pudding recipe here that will make you wonder why you ever wanted a supermarket version
Historically Yorkshire puddings were the traditional accompaniment to roast beef on a Sunday, but they became loved as a tasty treat in their own right. Soon, all Sunday roasts featured a Yorkshire on the plate and they can even be found in giant Yorkshire form, acting as the plate and being filled with sausages, veg and mash.
But the vegan Yorkshire pudding remained somewhat elusive.
We don’t believe that vegans have to miss out on anything, which is why we love this delicious recipe by Richard Church.
Why aren’t vegan Yorkshire puddings available to buy yet? Well, the traditional recipe can be difficult to adapt as there isn’t an easy substitute for the egg. Many replacements create a more cake-like texture, whereas what you’re looking for in a good Yorkshire is a light, fluffy and crispy batter.
While Richard has managed to perfect the texture here, mass creating it and getting it right for large batches may not be quite so easy!
But what’s the secret to a good vegan Yorkshire pudding? Make sure you put some oil into the muffin tin and heat it up in the oven until it’s smoking hot, before the batter goes anywhere near it. Then just be very careful, because hot oil can splash.
The greatest thing about this vegan Yorkshire pudding recipe is that it can be made gluten-free too, so no one has to miss out on the treat.
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 16.666666666667 16.666666666667 g plain flour or plain gluten-free flour
- 4.1666666666667 4.1666666666667 g (chickpea) flour
- 0.083333333333333 0.083333333333333 tsp sea salt
- 0.055555555555556 0.055555555555556 tsp xantham gum
- 0.11111111111111 0.11111111111111 tsp baking powder
- pinch of ground black pepper
- 22.222222222222 22.222222222222 ml plain soya milk
- 16.666666666667 16.666666666667 ml cold water
- Enough sunflower or rapeseed oil to put a drop in the bottom of each muffin tin hole
- Preheat the oven to Gas Mark 8/230C/450F
- Put all the ingredients, apart from the oil, into a mixing bowl or blender and either whisk or blend until fully smooth. I used a hand blender, just as I would use for soups. It’s important to get a lot of air into the mix to keep it light. Pour the mixture into a jug for easy pouring.
- Take a 12-hole muffin tin and put a generous drop of the oil into each hole. Place the tray at the top of the oven and heat for 10 minutes, until the oil is smoking hot.
- Carefully take the tray out of the oven and place on a heatproof level surface. Carefully but quickly pour the batter mixture into each hole until they are nearly full. The oil should sizzle as you pour and the edges of the batter should begin to cook. Once all the holes are full, gently place the tray back in the oven and cook for 20-25 minutes, until risen, crisp and golden. Remove from the oven and serve immediately. If you have more batter leftover you will need to heat more oil in the muffin tin and do the same process again to finish it off.
Want to know what to serve with your delicious vegan Yorkshire puddings?
Here are some great vegan roasts that would make the perfect accompaniment.