• 10
    min
    Prep Time
  • 25
    min
    Cook Time
  • 35
    min
    Ready in

  • per
    Yield
  • 85
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Side
  • Allergens:gluten
  • Seasons:All
  • Cuisines:
  • Courses:dinner

Recipe Description

Light, airy, and crisp, these Vegan Yorkshire Puddings are the perfect accompaniment to any traditional British meal, especially Sunday roasts, yet entirely plant-based.

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 cups plant milk
  • 1/4 cup chickpea flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Vegetable oil for cooking

Steps:

  1. Preheat oven to 425°F (220°C). Pour a small amount of vegetable oil into each well of a muffin tin and place in the oven to heat.
  2. In a bowl, whisk together all-purpose flour, plant milk, chickpea flour, baking powder, and salt until smooth.
  3. Take the heated muffin tin out of the oven and pour the batter evenly into each well, filling them halfway.
  4. Bake for 25 minutes, or until puffed up and golden. Do not open the oven door during the first 20 minutes of baking.
  5. Serve immediately.

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Vegor “The scientist”

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