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Vegan Yorkshire Puddings

Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

A Virtual Vegan recipe. Best vegan yorkshires I've made or had!

 75 g Plain flour
 75 g Chickpea flour
 2.25 tsp Baking powder
 ¼ tsp Fine salt
 ¼ tsp Kala Namak
 ¾ tsp Apple cider vinegar
 6 tbsp Aquafaba
 320 ml Water
 Oil for pan

Preheat oven to 200 °C


In a medium bowl, add the all purpose flour, chickpea flour, baking powder and salt and whisk them together


In a jug, combine the kala namak, apple cider vinegar, aquafaba and water and whisk them together


Pour the combined liquids into the dry ingredients and whisk together until smooth and bubbly


Pour into a jug to make pouring quick and easy, then leave to rest for 10 minutes.


While the batter is resting, prepare your muffin pans.


They must be metal pans and not ceramic and they must be muffin pans and not shallow Yorkshire pudding pans. I


Add enough oil to give a depth of about 3mm, then swirl it around in the pan so it goes up the sides. (about 1 tbsp)


Put the oiled muffin pans in the oven for 10 minutes. By then they should be absolutely smoking hot.


Pour the batter into the hot oil in each well of the pan. You need to fill them nearly to the top. The oil will rise above the batter


As soon as the wells are all full, put the pan right back into the oven and shut the door quickly.


You should get 6 Yorkshire Puddings from the batter.


Cook the puddings for 30 minutes, or if you like them dry and not gooey, turn the oven down and let them cook a little longer.


Do not open the oven door, not even for a quick peek until you are past 25 minutes of cooking.

Nutrition Facts

Serving Size 6 puddings

Servings 6