Vegan Yorkshire Pudding

Name: Vegan Yorkshire Pudding
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 6 tbsp vegetable oil (84 ml) (please see notes regarding the oil); 3/4 cup all purpose flour (100 g) (plain flour); 1 cup cornstarch (130 g); 1 pinch black salt / kala namak (optional, but highly recommended); 2 tbsp chickpea flour (28 g); 1 tsp baking powder; 1 tsp baking soda; 1 1/4 cups plant milk (300 ml); 1 tbsp apple cider vinegar (15 ml)

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Prep Time: 35 minutes

Cook Time: 10 minutes

Total: 45 minutes

Servings: 6

roast roast dinner sunday roast

Ingredients

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6 tbsp vegetable oil (84 ml) (please see notes regarding the oil)3/4 cup all purpose flour (100 g) (plain flour)1 cup cornstarch (130 g)1 pinch black salt / kala namak (optional, but highly recommended)2 tbsp chickpea flour (28 g)1 tsp baking powder1 tsp baking soda1 1/4 cups plant milk (300 ml)1 tbsp apple cider vinegar (15 ml)

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Instructions

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Step 1

Pour 1 tablespoon of vegetable oil into each muffin hole of a large 6-hole muffin tin. Place it in the oven at 450°F (232°C) and heat the oil for roughly 20 minutes until steaming hot.

Step 2

In a mixing bowl, sift and whisk the plain flour, cornstarch, kala namak, chickpea (gram) flour, baking powder, and baking soda. In a separate jug mix together the plant milk and apple cider vinegar and set it aside for 10 minutes to curdle.

Step 3

When the oil in the muffin tray is steaming hot, pour the plant milk mix into the dry ingredients and quickly whisk to combine. Carefully remove the hot muffin tin from the oven and quickly pour the batter into the hot oil, about 3/4 all the way up.

Step 4

Quickly, but carefully move the muffin tray back into the oven and roast your vegan Yorkshire pudding at 450°F (232°C) for 10-13 minutes until risen and golden.

Step 5

Remove from the muffin tin and carefully move the Yorkies onto a kitchen towel to remove any excess oil, then serve immediately alongside your roast potatoes & cover in gravy (simply the best!).