If you’re taking part in Veganuary, we’re sure you’ll already have plenty of ideas for how you’re going to vegan-ise your roast dinners, but if you’re worried about having to leave off the Yorkshire Puddings – don’t be. We’ve come up with a vegan Yorkshire Pudding recipe so you can enjoy Veganuary without having to experience FOMO.
225g self raising flour
½ tsp baking powder
300ml unsweetened soya milk
100ml warm water
8tsp oil (you can find oils here)
This recipe is much easier than you might expect – you mostly use the all in method and you only need a food blender to do most of the work.
Start off by adding everything but the oil to your processer and blitz until you end up with a smooth batter.
Pour the batter into a jug, cover it and leave it in the fridge for around an hour to allow it to properly set.
The golden rule with Yorkshire Puddings is to make sure that the oil is really hot. Start by preheating your oven to 220 degrees and spoon the oil equally between the compartments of a muffin tin. Put this in the oven for around five minutes to get really hot.
Carefully, remove the tin from the oven and pour the batter into the hot oil, put the tin back in the oven and bake for up to 30 minutes until they are risen and a deep golden brown.