Vegan Yorkshire Puddings
Fluffy, golden, and perfectly puffed, these Vegan Yorkshire Puddings are a game-changer for plant-based dining! Made with chickpea flour and unsweetened almond milk, this recipe delivers all the light and airy goodness you'd expect, minus the eggs and dairy. Ideal for pairing with a hearty vegan roast and rich gravy, these puddings feature a clever combination of plain flour, cornstarch, and baking powder for a delightful rise. The recipe is quick to prepare with just 10 minutes of prep time and ensures foolproof results by heating the muffin tin beforehand for ultimate crisp edges. Whether you're serving a holiday feast or a cozy Sunday dinner, these plant-based Yorkshire puddings will impress vegans and non-vegans alike! Perfect for SEO, this recipe creates delicious vegan side dishes while answering the question: "Can you make classic Yorkshire puddings without animal products?" Absolutely!
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Recipe Information
Ingredients
- 250 ml Unsweetened almond milk (or other plant-based milk)
- 100 grams Chickpea flour (gram flour)
- 50 grams Plain flour
- 10 grams Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 tablespoons Vegetable oil (divided for batter and muffin tin)
Instructions
Preheat your oven to 220°C (425°F). Place a standard 12-cup muffin tin in the oven to heat while you prepare the batter.
In a large mixing bowl, combine the chickpea flour, plain flour, cornstarch, baking powder, and salt. Whisk well to combine and remove any lumps.
Slowly pour the unsweetened almond milk into the dry ingredients while whisking continuously to create a smooth, lump-free batter.
Add 2 tablespoons of vegetable oil to the batter and whisk until incorporated. Let the batter rest for 5-10 minutes to allow the flour to hydrate.
Carefully remove the hot muffin tin from the oven. Add about 1/2 teaspoon of vegetable oil to each muffin cup to ensure even coverage.
Quickly pour the batter into the oiled muffin cups, filling each cup about halfway. It's important to work quickly to maintain the heat of the tin.
Place the muffin tin back into the preheated oven and bake for 20-25 minutes. Avoid opening the oven during the cooking process, as this may cause the puddings to deflate.
Once the puddings are golden brown and have puffed up, remove them from the oven. Allow to cool slightly before carefully removing them from the muffin tin.
Serve immediately as a side dish with your favorite vegan roast and gravy. Enjoy!
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 10.9 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 529 mg | 41% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1069 mg | 23% | |
*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.
