Vegan Yorkshire Puddings

Being from the UK, I grew up with Yorkshire puddings being an integral part of every Sunday roast. It's taken me a long time to create a perfect plant-based version, but I finally feel that I've nailed it! Crispy on the outside and fluffy in the middle, these Yorkshires are a delight to the taste buds and my kids can't get enough of them!

To start, make the batter. Put the following ingredients in your vitamix or food processor and blend until smooth:

1¼ cups self-raising flour

¼ cup of chickpea (gram) flour

2 tsps baking powder

The brine (aquafaba) from 1 can of chickpeas (equates to 180ml of brine)

2 cups of soya milk

½ tsp turmeric (for colour)

Place the jug in the fridge and leave for at least an hour.

When it's time to cook, preheat the oven to 220°C. Then:

Add 1 tbsp of extra virgin olive oil to each well of a 12 well muffin tray

Place the tray in the oven for 10 minutes

Take the vitamix jug out of the fridge and blend again for just a few seconds to ensure the batter is smooth

Once the tray has been heated for 10 minutes, take it out of the oven and do the next part very quickly:

Pour the batter into each well. The hot oil should sizzle as the batter is poured in. The mixture should be enough to fill every well to the top

Put the tray back into the oven and cook for 10 mins

After 10 mins, turn the temperature down to 190°C and cook for 10 mins more, until golden brown

Remove the tray from the oven and leave for a few minutes before gently twisting each Yorkshire pudding and removing from the well.

The Yorkshire puddings will be risen to a mountain shape. However, I like to create a little well in the top of each one, by pressing down with the back of a spoon, to fill with gravy.

I normally serve them with a full, plant-based English roast, which usually includes some or all of the following components:

Leek bake (a staple in our house -recipe coming soon)

Roasted cabbage with apple (recipe coming soon)

Roasted seitan (recipe coming soon)

Roasted potatoes with garlic and rosemary

Creamy mashed potato with garlic

Peas with mint

Carrots

Gravy

Cranberry sauce

Enjoy!