Easy recipe with step-by-step instructions

The holy grail of vegan roast dinners: Vegan Yorkshire Pudding! These vegan Yorkies are created with just a few simple ingredients - crunchy on the outside, fluffy on the inside.

Pour 1 tbsp of oil into each hole muffin tray. Place it in the oven at 450°F (232°C) & preheat for roughly 20 mins until steaming hot.

In a mixing bowl, sift and whisk the plain flour, cornstarch, kala namak (also called: black salt), chickpea (gram) flour, baking powder, and baking soda.

Mix plant milk & vinegar & set aside to curdle. This acidity in this mix will, later on, react with the dry mix creating the fluffy rise.

When the oil in the muffin tray is steaming hot, carefully pour the plant milk mix into the dry ingredients and quickly whisk to combine.

Carefully remove the hot muffin tin from the oven & quickly pour the batter into the hot oil, about 3/4 all the way up. Roast at 450°F (232°C) for 10-13 mins until golden

Carefully remove the tray from the hot oven & place onto a heatproof surface. Remove each vegan Yorkshire pudding & set them onto a kitchen towel to remove any excess oil.

Vegan Yorkshire pudding is best served immediately and simply delicious alongside roast potatoes and covered in vegan gravy (simply the best!).

This recipe is:  – vegan, dairy-free & egg-free – as delicious as the British classic – perfect for a Sunday roast or Christmas dinner – crunchy on the outside, fluffy on the insidep