I don’t mind telling you that this vegan Yorkshire pudding recipe has taken some experimentation to get right, so I’m quite excited to release it now. These are fully vegan, fully gluten-free Yorkshire puddings. Now finally, we can complete our Sunday meals. A non-stick, 12-hole muffin tin works best for this recipe, and there are a few things you want to make sure to get right.
What you Need to Know
- You must get plenty of air into the batter. It is better to use an electric whisk to do this. A blender will also work well.
- The oil you pour the Batter into must be HOT. The batter must sizzle as you pour it into the pan.
- You must work quickly. Do not let the oil cool as you are pouring the batter in. The time the between the tin coming out of the oven and going back in again must be as short as possible. At the same time please take care. Remember that this is hot oil and can be dangerous.
You may need to practise this recipe a few times to achieve success, but when you do, you’ll be delighted with the results. I have several dishes that are a perfect accompaniment to these vegan Yorkshire puddings. Try my Butternut Squash and Walnut Wellington, which is a fantastic pairing to my Best Vegan Gravy, and Homemade Roast Potatoes.
The recipe here uses gluten-free flour, but you can switch it to regular plain flour. Leave out the Xantham gum if you are doing this, as it is only necessary to help hold the gluten-free flour together.
Have a go at this vegan Yorkshire puddings recipe and leave your comments below.
Prep time: 10 minutes. Cooking time: 20 minutes.
Makes about 18.
300g plain gluten-free flour (you can switch to regular plain)
75g gram (chickpea) flour
1 ½ tsp sea salt
1 tsp xantham gum (leave out if using regular plain)
2 tsp baking powder
Shake of ground black pepper
400ml plain soya milk
300ml cold water
Enough sunflower or rapeseed oil to put a drop in the bottom of each muffin tin hole.
Preheat the oven to gas 8/230C/450F
Put all the ingredients, apart from the oil, into a mixing bowl or blender and either whisk or blend until fully smooth. I used a hand blender, just as I would use for soups. It’s important to get a lot of air into the mix to keep it light. Pour the mixture in to a jug for easy pouring.
Take a 12-hole muffin tin and put a generous drop of the oil into each hole. Place the tray at the top of the oven and heat for 10 minutes, until the oil is smoking hot.
Carefully take the tray out of the oven and place on a heatproof level surface. Carefully but quickly pour the batter mixture into each hole until they are nearly full. The oil should sizzle as you pour and the edges of the batter should begin to cook. One all the holes are full, gently place the tray back in the oven and cook for 20-25 minutes, until risen, crisp and golden. Remove from the oven and serve immediately. If you have more batter left over you will need to heat more oil in the muffin tin and do the same process again to finish it off.