Vegan Yorkshire Puddings Recipe

Vegan yorkshire puddings

  • makes 5
  • Easy

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

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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.”

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Ingredients

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

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.

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