Vegan Yorkshire puddings recipe

7 ratings

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. See method

  • Makes 12
  • 15 mins to prepare and 30 mins to cook
  • 103 calories / serving
  • Healthy

Ingredients

  • 225g self-raising flour
  • ½ tsp baking powder
  • 300ml soya milk
  • 100ml warm water
  • ½ tsp salt
  • 12 tsp vegetable oil

Each serving contains

  • Energy

    435kj
    103kcal
    5%
  • Fat

    4g 5%
  • Saturates

    1g 3%
  • Sugars

    0g 0%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 16.2g Protein 2.3g Fibre 0.7g

Method

  1. 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.
  2. 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.
  3. 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.
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