Vegan Yorkshire Puddings
Crispy, airy, and golden-brown, these Vegan Yorkshire Puddings are a plant-based twist on a classic British favorite. Made with chickpea flour, a touch of cornstarch, and unsweetened almond milk, this recipe delivers the perfect balance of lightness and structure while being completely egg-free and dairy-free. A hot muffin tin and a quick bake at high heat ensure that these puddings rise beautifully, creating the signature hollow center perfect for scooping up vegan gravy. Ready in just 35 minutes, these delightful Yorkshire puddings are the ultimate accompaniment to your Sunday roast, but they’re versatile enough to enhance any festive or comforting plant-based meal. Perfect for vegans and non-vegans alike, they’ll quickly become a must-have addition to your dinner table!
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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)
Directions
Step 1
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.
Step 2
In a large mixing bowl, combine the chickpea flour, plain flour, cornstarch, baking powder, and salt. Whisk well to combine and remove any lumps.
Step 3
Slowly pour the unsweetened almond milk into the dry ingredients while whisking continuously to create a smooth, lump-free batter.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Serve immediately as a side dish with your favorite vegan roast and gravy. Enjoy!
Nutrition Facts
| Serving size | (462.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 993.1 |
| Total Fat 50.6g | 0% |
| Saturated Fat 6.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1874.3mg | 0% |
| Total Carbohydrate 109.4g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 10.9g | |
| Protein 28.6g | 0% |
| Vitamin D 105.7IU | 0% |
| Calcium 529.1mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1069.0mg | 0% |
Source of Calories