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A bowl full of vegan Yorkshire puddings, crispy on the outside fluffy on the inside

Vegan Yorkshire Pudding

  • Author: romylondonuk
  • Prep Time: 35
  • Cook Time: 10
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Roast Dinner
  • Method: Roasting
  • Cuisine: British
  • Diet: Vegan

Description

The holy grail of vegan roast dinners: Vegan Yorkshire Pudding! These vegan Yorkies are created with just a few simple ingredients, that you can easily get at any supermarket or already have in the pantry! They are crunchy on the outside, fluffy on the inside – and no eggs needed!


Ingredients

Units Scale
  • 6 tbsp (84 ml) vegetable oil (1 tbsp per Yorkshire pud)
  • 3/4 cup (100 g) plain flour
  • 1 cup (130 g) cornstarch
  • a pinch of fine black salt (kala namak) – optional but highly recommend adding!
  • 2 tbsp (28 g) chickpea flour
  • 2 tsp (9 g) baking powder
  • 1 tsp baking soda
  • 1 1/4 cups (300 ml) plant milk
  • 1 tbsp (15 ml) apple cider vinegar

Instructions

  1. Pour 1 tablespoon of the vegetable oil into each muffin hole of a 6-hole muffin tin. Place it in the oven at 450°F (232°C) and heat the oil for roughly 20 minutes until steaming hot. 
  2. In a mixing bowl, sift and whisk the plain flour, cornstarch, kala namak, chickpea (gram) flour, baking powder, and baking soda. In a separate jug mix together the plant milk and apple cider vinegar and set it aside for 10 minutes to curdle. 
  3. When the oil in the muffin tray is steaming hot, pour the plant milk mix into the dry ingredients and quickly whisk to combine. Carefully remove the hot muffin tin from the oven and quickly pour the batter into the hot oil, about 3/4 all the way up. 
  4. Quickly, but carefully move the muffin tray back into the oven and roast your vegan Yorkshire pudding at 450°F (232°C) for 10-13 minutes until risen and golden.
  5. Remove from the muffin tin and carefully move the Yorkies onto a kitchen towel to remove any excess oil, then serve immediately alongside your roast potatoes & cover in gravy (simply the best!).

Notes

To make this vegan Yorkshire puddings, it is important that the oil is hot by the time you add the butter to the oil. I have reached the best results by not removing the hot muffin tray from the oven but instead opening the oven door and pouring the batter in with a soup ladle. Be really careful if you want to try this and be aware that it might be a bit messy in the beginning. If the oil is not properly hot, then your Yorkshire puddings might not rise as nicely and instead become soggy as they are soaking up the oil instead of frying in the oil as soon as it touches it.

I am certain that these vegan Yorkshire puddings can also be made gluten-free however I have not tried this myself. If you are up for the experiment, I recommend using a gluten-free flour mix intended for baking. Do not attempt this recipe with a single ingredient flour replacement, e.g. rice flour or nut-based flours.

When combining the batter for these vegan Yorkshire puddings, make sure you whisk in the wet ingredients right before you are intending to pour the Yorkshire pudding batter into the hot oil. The longer the batter rests, the longer the ingredients will react with each other and your Yorkshire pudding would become less airy and less fluffy if you leave the batter to sit for too long.

Make sure to use a vegetable oil with a high smoke point, so it doesn’t burn in your oven.

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