A must-have for any roast dinner, these fluffy, golden Yorkshire puddings are completely egg-free and dairy-free. Serve alongside a nut roast or veggie main for a delicious vegan Sunday lunch to share with family and friends.
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- 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.