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Vegan yorkshire puddings

Vegan Yorkshire Puddings Recipe

Vegan yorkshire puddings

Name: Vegan yorkshire puddings
Total time: 45 min
Yield: Makes 5
Cuisine: British
Ingredients: 7½ tsp sunflower oil; 40g self-raising flour; 40g gram flour; 40g cornflour; ½ tsp baking powder; ½ tsp xanthan gum; ¼ tsp kala namak (black salt); a pinch fine sea salt; 205g (the soaking water from 1-1 ½ tins of chickpeas) aquafaba

Richard Makin

Published: January 2, 2020 at 1:09 PM

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Makes 5

Easy

Total time: 45 mins

+ cooling

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It took two years to perfect this magic vegan yorkshire puddings recipe. You'll need gram flour and aquafaba (the water tinned chickpeas come in) to make these golden beauties

Vegan

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Alternatives

Complete the dish

Make these vegan Yorkshire puddings, then check out our classic Yorkshire puddings, Yorkshire pudding wrap, cumberland Yorkshire pudding and more roast dinner recipes.

For more free-from options, check out our vegan wellington, vegan nut roast and vegan shepherd's pie.

This recipe comes from vegan expert Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here.

Richard says: "This recipe has been two years in the making. Being a northern lad, yorkshires were one of the first things I truly pined for after choosing to follow a plant-based diet. Both the gram flour and the aquafaba are protein-rich, much like egg whites, which really helps the batter to hold onto those all-important air bubbles. The kala namak (which you can find at Asian supermarkets and online) gives the batter a pleasant, subtle eggy flavour." Also read our guides on what is gram flour and what is aquafaba for tips on how to buy these ingredients.

Ingredients

7½ tsp sunflower oil
40g self-raising flour
40g gram flour
40g cornflour
½ tsp baking powder
½ tsp xanthan gum
¼ tsp kala namak (black salt)
a pinch fine sea salt
205g (the soaking water from 1-1 ½ tins of chickpeas) aquafaba

Method

step 1

Heat the oven to 240C/fan 220C/gas 9. Put 1½ tsp of oil into each of five of the holes of a deep six-hole muffin tin. Swirl the tin to make sure the sides of each hole are oiled. Put onto a sturdy metal baking sheet and into the top of the oven for 15 minutes.
step 2

Put all of the remaining ingredients into a high-speed blender along with 125ml of water. Blend until completely smooth.
step 3

After 15 minutes, carefully remove the tin and baking sheet from the oven. Working quickly, pour the batter in a thin, constant stream, evenly filling the five holes (pour the batter in a circular motion onto the sides of the holes – this traps a little well of oil in the centre which helps to form the hole in the middle). Swiftly return the tin to the oven.
step 4

Bake for 20 minutes, then remove the tin from the oven. Carefully remove each pudding and put on a separate baking tray. Return the yorkshires to the oven for a further 5 minutes to crisp up. Remove from the oven and sit for 5 minutes (this will let the steam evaporate, resulting in a crispier pudding). Serve with your favourite vegan roast, veg and gravy, if you like.

Entertaining vegans? Check out our best vegan recipes here

Pineapple Kebab Recipe with Tempeh

Authors

Richard Makin School Night Vegan Portrait

Richard MakinVegan columnist

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