Description
This vegan Yorkshire pudding recipe delivers golden, fluffy, and perfectly crispy puddings without any eggs or dairy. Ideal for Sunday roasts or festive meals, these plant-based puddings are easy to make and taste just like the classic version. Enjoy them with your favorite vegan gravy and sides!
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup chickpea flour (or ½ cup aquafaba)
- 1 cup unsweetened plant-based milk (soy, almond, or oat)
- ½ teaspoon salt
- ½ teaspoon nutritional yeast (optional)
- 4 tablespoons vegetable oil (for the muffin tin)
Instructions
- Preheat your oven to 220°C (430°F) and place a muffin tin with oil in the oven to heat.
- In a mixing bowl, whisk together the all-purpose flour, chickpea flour (or aquafaba), and salt. Slowly add the plant-based milk, ensuring a smooth batter.
- Remove the hot muffin tin from the oven. Carefully pour the batter into each compartment, filling them halfway.
- Return the tin to the oven and bake for 20–25 minutes. Avoid opening the oven door during baking.
- Once golden and puffed up, remove the puddings from the oven and serve immediately with your favorite vegan accompaniments.
Notes
- Use unsweetened plant-based milk for best results.
- Preheating the muffin tin is crucial for achieving crisp edges.
- To make gluten-free, use a gluten-free flour blend and adjust the liquid ratio slightly.
- Prep Time: 10
- Cook Time: 25
- Category: Side Dish
- Method: Baking
- Cuisine: British
Keywords: Vegan Yorkshire pudding, plant-based Yorkshire pudding recipe, eggless Yorkshire pudding, dairy-free Yorkshire pudding, vegan Sunday roast sides