vegan yorkshire pudding

Vegan Yorkshire puds

Swap eggs and milk for frothy aquafaba and a milk alternative to make a vegan version of this Sunday roast favourite

, 23 January 2020

(19 votes)

Vegan Yorkshire puds
  • 45 Mins

  • Serves: 9

  • Price: 7p per serving

Swap eggs and milk for frothy aquafaba and a milk alternative to make a vegan and dairy-free version of this Sunday roast favourite

Nutritional Info
Each 66 serving contains
  • Energy

    425KJ

    102KCAL

    5%
  • Fat

    3.2g

    med

    5%
  • Saturates

    0.3g

    low

    2%
  • Sugars

    0.4g

    low

    0%
  • Salt

    0.17g

    low

    3%
of your reference intake.
Typical energy values per 100: 644kJ/154kcal.
Ingredients
  • 30ml vegetable oil
  • 175g self-raising flour
  • 250ml soya milk
  • 150ml liquid from a tin of chickpeas
Method
  • Preheat the oven to 220C/200C Fan/Gas 8.

  • Put ½ tsp of the oil into 9 holes of a muffin tin and put the tin into the oven to heat for 10-15mins.

  • Meanwhile, in a large jug, whisk together the flour, soya milk, and chickpea liquid and season with black pepper. Set aside to rest for 5mins.

  • Reduce the heat of the oven to 200C/180C Fan/Gas 6.

  • When the oil in the tin is hot, carefully pour batter to the top of each muffin hole. The mixture should sizzle when it hits the oil.

  • Return the tin to the oven and cook for 25-35mins, until well risen and golden brown. Do not open the oven before 25mins or the Yorkshires will fall.