Vegan Yorkshire Puddings Recipes

VEGAN YORKSHIRE PUDDINGS

Steps:

• Add all the ingredients except the oil to a food processor with a pinch of salt and blitz until smooth. Transfer the batter to a jug, cover with cling film and leave to rest in the fridge for 1 hr.
• Heat oven to 220C/200C fan/gas 7. Spoon a tsp of oil into eight holes of a muffin tin and place in the oven for 5 mins to get really hot. Remove the tin from the oven and carefully pour the batter into the hot oil. Return to the oven and bake for 25-30 mins until risen and deep golden brown.

PERFECT VEGAN YORKSHIRE PUDDINGS

Steps:

• Preheat oven to 425°F (218 °C) and have a shelf set about 3/4 way up with an old baking tray on it. It must be preheated with the oven and is there to catch any oil spillovers when you are cooking the puddings.
• In a medium bowl, add the all purpose flour, chickpea flour, baking powder and salt and whisk them together. As I mention in my post, I highly recommend weighing the ingredients for optimum results.
• In a jug, combine the mustard, apple cider vinegar, aquafaba and water and whisk them together.
• Pour the combined liquids into the dry ingredients and whisk together until smooth and bubbly. Pour into a jug to make pouring quick and easy, then leave to rest for 10 minutes.
• While the batter is resting, prepare your muffin pans. They must be metal pans and not ceramic and they must be muffin pans and not shallow Yorkshire pudding pans. If you use a pan with shallow wells they will not work. Add enough oil to give a depth of about 3mm, then swirl it around in the pan so it goes up the sides. For my muffin pans that is about 1¼ tablespoons for each well. Don't be tempted to use less as the batter won't get hot enough when you pour it in and that will mean that you won't get nice bowl shaped Yorkshire Puddings. Put the oiled muffin pans in the oven on the old baking tray that preheated in the oven, for 10 minutes. By then they should be absolutely smoking hot. That's what you want. If you don't see smoke rising from them if you open the door to peek, leave them a minute or two longer.
• You need to work very quickly now. Make sure your jug of batter is right next to you as you open the oven. Very quickly, but very carefully, remove the muffin pan from the oven, making sure to close the door to keep the heat in.In a long, thin stream, pour the batter into the hot oil in each well of the pan. You need to fill them nearly to the top. The oil will rise above the batter (that's what makes gives you the bowl shape puddings). Stop pouring once the oil is just about level with the rim of the well. You need to do this really quickly because you need to keep the heat in the pan for the puddings to work well. As soon as the wells are all full, put the pan right back into the oven and shut the door quickly. You should get 6 to 8 Yorkshire Puddings from the batter.
• Cook the puddings for at least 30 minutes, but maybe up to 35 or 40 minutes until really golden and crispy and until the insides have dried out to your liking. I like them a little gooey inside and 30 minutes will get them there. If you prefer them a little dryer, turn the oven down and let them cook a little longer. Do not open the oven door, not even for a quick peek until you are past 25 minutes of cooking.
• Remove the puddings from the oven and serve immediately.

YORKSHIRE PUDDINGS (GLUTEN FREE & VEGAN)

Steps:

• In a deep cupcake tray add 1 tbsp sunflower oil into each hole and place in a 210C oven for 15 mins, you need the oil very hot!
• Meanwhile make the batter by adding both flours and baking powder to a large mixing bowl and whisk out any lumps
• Now pour in the milk and firmly whisk until smooth
• Allow to rest for 5 minutes before transferring to something that pours well
• Remove the tray from the oven and evenly pour into each making sure to not overfill, place back in the oven at 210C for 15 mins (Try not to open the oven whilst they're cooking)
• Finally with a spoon push in the middle to allow space for gravy!

BEST EVER VEGAN YORKSHIRE PUDDINGS

Steps:

• Preheat the oven to gas mark 7 / 220c / 425f now. If you're going to rest the batter for several hours or even overnight, move straight to step 2 - you can heat your oven when you're ready to bake.
• Sieve the dry ingredients into a mixing bowl and give them a good stir.
• In a large measuring jug, combine the aquafaba, water and apple cider vinegar.
• Pour the liquid ingredients into the dry ingredients and whisk well with a hand or electric whisk.
• Transfer the combined mixture back to the measuring jug and rest for at least 15 minutes.
• While the batter rests, add the oil to the wells of the muffin tin. There should be around 3mm of oil per well - for our muffin tin, that's 1.5 tbsp of oil.
• Put the muffin tin in the oven until the oil is smoking hot - this may take around 10 minutes, but keep an eye on it.
• Once you have smoking hot oil, work quickly (but safely) to pour the batter into the tin. Remove the tin from the oven and, well by well, pour the batter mix from your measuring jug into the tin. Don't overfill it - you should leave a gap of around 5mm from the top, otherwise the oil is likely to spill out. If you have any leftover batter, just save it for another batch of Yorkshires or make some pancakes!
• As soon as possible, put the filled tin back into the oven. Leave the Yorkshire puddings to bake for 15 minutes.
• After 15 minutes, turn the oven temperature down to gas mark 5 / 190c / 375f and leave in the oven for another 15 minutes.
• Take the tin out of the oven and leave to rest on the side for a further 15-30 minutes. The centre of the Yorkshires may be a bit gooey, but resting will allow them to firm up. This is really important.
• Once rested, use a spoon to carefully remove them from the tin. Serve with a roast dinner. You can re-heat them in the oven or let the gravy heat them up on your plate!

VEGAN YORKSHIRE PUDDINGS

Steps:

• Preheat the oven to 400 degrees F.
• Sift the all-purpose flour, chickpea flour and baking powder into a medium bowl, add the salt and whisk together.
• In a pitcher, combine the water, aquafaba and apple cider vinegar and whisk together.
• Pour the combined liquids into the dry ingredients and whisk together until smooth and bubbly. Pour into a pitcher and leave to rest and chill in the fridge until ready to cook.
• While the batter is resting, prepare your metal muffin tin. Add 1 teaspoon oil to each cup of a 12-cup muffin tin, then swirl it around in the tin so it goes up the sides.
• Put the oiled muffin tin in the oven for about 10 minutes or until it is smoking hot; the heat is what makes the Yorkshires rise.
• Carefully remove the muffin tin from the oven, making sure to close the door as soon as possible to keep the heat in. Divide the batter between the muffin cups. You need to fill them nearly to the top. Put the tin back in the oven and shut the door quickly to retain the heat.
• Cook the puddings for about 30 minutes, then turn down the heat to 350 degrees F and cook for a further 10 to 15 minutes, until really golden and crispy.
• Remove the puddings from the oven, use a metal spoon to remove them from the tin and serve.

VEGAN YORKSHIRE PUDDINGS

Steps:

• Drain the chickpeas, reserving 1/2 cup plus 1 tablespoon/140 grams aquafaba (chickpea liquid). (Reserve the chickpeas and any remaining liquid for another use.)
• In a large pitcher or bowl, whisk the aquafaba, vinegar and 1 1/2 cups/350 milliliters water together. Sift the all-purpose flour, chickpea flour and baking powder into a medium bowl. Add the salt and whisk together.
• Pour the combined liquids into the dry ingredients and whisk together until smooth and bubbly, about 30 seconds. Pour back into the pitcher and refrigerate for 30 minutes.
• While the batter chills, heat oven to 425 degrees.
• Using a standard 12-cup metal muffin tin (with 1/2-cup cavities), preferably nonstick, add 1 teaspoon vegetable oil to each of 9 cups. About 10 minutes before the batter is done chilling, place the oiled tin in the hot oven to heat.
• Carefully remove the muffin tin from the oven. Stir the batter and pour into the muffin cups; the batter should sizzle vigorously as you add it, and each cup should be nearly full. Return to the oven.
• Bake for 30 minutes. The puddings will rise, then fall, possibly making a well on the top. Turn down the heat to 400 degrees and bake about 10 minutes more, or until the tops are deep golden brown and the insides are cooked through and just dry (peer into the well to check; the inside should be matte, not shiny). Remove from the oven, let the puddings rest for about 3 minutes, then use a spoon or spatula to lift from the tin and serve immediately.