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Vegan Yorkshire puddings recipe
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496 ratings
This vegan Yorkshire pudding recipe gives fluffy, golden puddings which are completely egg-free and dairy-free – a must-have for any roast dinner. Serve alongside a nut roast or veggie main for a delicious vegan Sunday lunch to share with family and friends. See method
Ingredients
- 225g self-raising flour
- ½ tsp baking powder
- 300ml soya milk
- 100ml warm water
- ½ tsp salt
- 12 tsp vegetable oil
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
435kj
103kcal
5%
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Fat
4g
5%
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Saturates
1g
3%
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Sugars
0g
0%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 16.2g
Protein 2.3g
Fibre 0.7g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. In a large jug, whisk the flour, baking powder, soya milk, water and salt together, until you have a smooth batter without any lumps. Set aside to rest at room temperature for 10 mins.
- Meanwhile, add a tsp of oil to each hole of a 12-hole muffin tin. Put the tin in the oven and allow the oil to heat up for 5 mins.
- Remove the tin from the oven and carefully pour the batter into the holes. Bake in the oven for 25 mins, until golden and risen.
See more Vegan recipes