Recipes
Vegan Yorkshire puds
Swap eggs and milk for frothy aquafaba and a milk alternative to make a vegan version of this Sunday roast favourite
Swap eggs and milk for frothy aquafaba and a milk alternative to make a vegan version of this Sunday roast favourite
Cook: 45 Mins
Serves: 9
Price: 7p per serving
Nutritional Information
Each 66g serving contains
Energy
425kj
102kcal
425kj
102kcal
5%
Fat
3.2g
3.2g
Low
5%
5%
Saturates
0.3g
0.3g
Low
2%
2%
Sugars
0.4g
0.4g
Low
0%
0%
Salt
0.17g
0.17g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
644kj/154kcal
Typical energy values per 100g:
644kj/154kcal
Ingredients
30ml vegetable oil
175g self-raising flour
250ml soya milk
150ml liquid from a tin of chickpeas
Method
1
Preheat the oven to 220C/200C Fan/Gas 8.
2
Put ½ tsp of the oil into 9 holes of a muffin tin and put the tin into the oven to heat for 10-15mins.
3
Meanwhile, in a large jug, whisk together the flour, soya milk, and chickpea liquid and season with black pepper. Set aside to rest for 5mins.
4
Reduce the heat of the oven to 200C/180C Fan/Gas 6.
5
When the oil in the tin is hot, carefully pour batter to the top of each muffin hole. The mixture should sizzle when it hits the oil.
6
Return the tin to the oven and cook for 25-35mins, until well risen and golden brown. Do not open the oven before 25mins or the Yorkshires will fall.