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Vegan Yorkshire Puddings
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Vegan Yorkshire Puddings

Thanks to this foolproof recipe, you din't have to miss out on the best part of a roast dinner, vegan Yorkshire Puddings!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: British
Diet: Vegan
Keyword: baking powder, black pepper, plant milk, salt, self raising flour, sparkling water
Servings: 8 yorkshire puddings
Calories: 115.91kcal

Equipment

  • 1 8 hole muffin tin or two 6 hole muffin tins

Ingredients

  • vegetable oil
  • 225 g self-raising flour
  • 0.5 teaspoon baking powder
  • salt and pepper
  • 1 tablespoon fresh herbs finely chopped
  • 250 ml plant milk e.g. oat milk or soy milk
  • 150 ml sparkling water
US Customary - Metric

Instructions

  • Pre-heat your oven to 220C / 425 F / gas mark 7.
  • Pour oil into the bottoms of a muffin tin (roughly 2-3mm of oil) and place into the oven to get really hot.
  • In the meantime, add the flour, baking powder and a large pinch of salt and cracked black pepper to a mixing bowl along with your choice of finely chopped herbs and make a well in the middle.
  • Slowly add the milk and mix until a smooth batter is formed.
  • Finally whisk in the sparkling water.
  • Once the oil is smoking hot pour in the batter evenly between the tins (there should be a nice sizzle as the batter hits the oil).
  • Return the tins to the oven and bake for 25-30 minutes until risen, crisp and golden brown!

Nutrition

Calories: 115.91kcal | Carbohydrates: 21.58g | Protein: 4.3g | Fat: 1.09g | Saturated Fat: 0.14g | Polyunsaturated Fat: 0.58g | Monounsaturated Fat: 0.17g | Sodium: 46.91mg | Potassium: 75.38mg | Fiber: 0.82g | Sugar: 0.88g | Vitamin A: 165.5IU | Vitamin C: 2.92mg | Calcium: 64.29mg | Iron: 0.47mg