Vegan Yorkshire Pudding
Elevate your roast dinners with this delightful Vegan Yorkshire Pudding recipe, a plant-based twist on the classic British favorite. Crafted with chickpea flour, aquafaba, and unsweetened plant-based milk, these golden, puffed-up puddings showcase the perfect blend of lightness and texture without any eggs or dairy. Pre-heating the muffin tin and adding sizzling-hot neutral oil ensures the signature crispy edges and fluffy center, making each bite irresistibly authentic. Ready in just 35 minutes, including prep and bake time, this vegan recipe is perfect for pairing with rich gravy and roasted vegetables. Whether you're hosting a Sunday dinner or looking for the ultimate addition to your plant-based holiday spread, these savory puddings will steal the show!
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Recipe Information
Ingredients
- 250 ml unsweetened plant-based milk (such as soy or oat)
- 100 g chickpea flour (gram flour)
- 50 g all-purpose flour
- 1 tsp baking powder
- 0.5 tsp kosher salt
- 3 tbsp aquafaba (liquid from a can of chickpeas)
- 8 tsp neutral-flavored oil (such as sunflower or vegetable oil)
Instructions
Preheat your oven to 220°C (425°F) with the muffin tin you’ll use for the Yorkshire puddings inside. Heating the tin is key for achieving the classic puffed texture.
In a medium-sized mixing bowl, whisk together the chickpea flour, all-purpose flour, baking powder, and salt until well combined.
In a jug or separate bowl, mix the plant-based milk and aquafaba. Slowly whisk this liquid mixture into the dry ingredients, ensuring there are no lumps. The batter should have a thin, pourable consistency.
Once the oven and tin are fully heated, carefully remove the tin and add 1 teaspoon of neutral oil to each cup of the muffin tin.
Immediately return the tin to the oven for 2-3 minutes, allowing the oil to become very hot.
Working quickly but carefully, remove the tin from the oven and pour the batter equally into each cup, filling them about halfway. The batter should sizzle slightly when it hits the oil.
Place the tin back in the oven and bake for 20-25 minutes without opening the oven door during cooking. This helps the puddings rise properly.
Once golden brown and puffed up, remove the Yorkshire puddings from the oven. Serve immediately as part of a roast dinner or with your favorite vegan gravy.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 10.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 372 mg | 29% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
