Vegan Yorkshire Pudding
Crisp and golden on the outside with an airy hollow middle, these vegan Yorkshire puddings swap eggs for whipped aquafaba and dairy for soy milk. A classic British side for your Sunday roast, ready in about 30 minutes.
Ingredients
- 1 cup all-purpose flour
- 9 tsp olive oil for the tin
- 1 cup flour
- 1 cup soy milk
- ½ tsp baking powder
- ¾ cup aquafaba the liquid from a can of chickpeas, whipped until creamy
- 1 pinch black salt for an eggy flavour
- 1 pinch black pepper
Instructions
- Preheat the oven to 200C.
- Put 1 tsp olive oil into each compartment of the bun tray, then place the tray in the oven to heat up.
- In a large bowl, add the flour, baking powder, soy milk, black salt and pepper.
- Mix until well incorporated and smooth.
- Fold the whipped aquafaba into the flour mixture.
- Once the tray is hot, after about 10 minutes in the oven, pour the batter into each compartment, filling them to the top.
- Work as quickly as possible so the tray stays hot.
- Bake for 15-20 minutes, until risen and golden.
Notes
Whip the aquafaba until light and fluffy, and make sure the oiled tin is properly hot before you pour in the batter - that is what gives the puddings their rise. Don't open the oven door while they bake. Best served straight away, while still crisp.