Yes, you read that right; vegan Yorkshire puddings. You really can veganise anything to make a cruelty free version that’s just as tasty. And no egg replacers or aqua faba in sight, bonus! These are as yummy as I remember Yorkshire puddings to be, deliciously crispy on the outside and soft & fluffy on the inside, perfect. They even raised around the edges and sunk in the middle!
Vegetable oil (12 tsp)
1/2 pint soy milk
115 grams plain flour
1 teaspoon cornflour
1/2 teaspoon bicarbonate of soda
Heat a 12 cup muffin pan with 1 tsp oil in each cup and put in oven at gas 8/230c.
Mix 115g plain flour, 1 teaspoon cornflour, 1/2 teaspoon bicarb of soda and a pinch of salt in a bowl.
Gradually whisk in 1/2 pint soy milk until smooth and frothy.
Take the muffin tray out of the oven and half fill each cup immediately so that the oil is still hot.
Put back in the oven for 20 minutes and don’t open the door until then!
Adapted from wonderful recipes on instagram (thanks @carly_182 and @sillygingervegan!)
Their recipes both used gram flour instead of cornflour (use 1 heaped teaspoon) and didnt call for the bicarb of soda.
Top Tip – use the back of a teaspoon to gently press the centre down if they are not totally aesthetically pleasing upon remvoing from the oven, works a treat!
A perfect roast for Christmas, New Year, Thanksgiving or any other special occassion meal where you want to enjoy a delicious roast dinner with all the trimmings… and all your loved ones! This roast will impress even the most devout of carnists. Serve with roast potatoes (marmite optional!) maple glazed parsnips, garlicy green beans, sautéed brussel sprouts with ‘bacon’, veggie haggis ‘stuffing’ balls and my creamy parsley sauce (recipes coming soon)… ah heaven on a plate… and Christmas on a plate!
It’s flavoursome, smoky and ‘meaty’ and ideal served up with all the sides that are traditionally served with traditional roasts. For vegetarians and vegans it makes a great and welcome alternative to a nut roast. I mean I love a nut roast as much as the next vegan but change can be a good thing!
It’s also extremely versatile. You can roll this dough out with a rolling pin and fill with your favourite ingredients (last Christmas I made a Seitan Wellington, filled with veggie haggis, chestnut purée and porcini mushrooms then rolled in puff pastry – ah delicious!) or leave out the pastry casing but still serve it up as a ‘stuffed’ roast; basically it’s delicious either way and you can’t really go wrong with it! (More ideas and recipe suggestions below)
So read on for what you’ll need and go experiment and enjoy!
2 cups vital wheat gluten 250 g
1/2 cup chickpea / gram flour 50 g
1/2 cup nutritional yeast 30 g
1 tablespoon smoked paprika
1 tablespoon dried basil or other Italian herbs
1 tbsp onion powder & 1 tsp garlic powder
1 tablespoon ketchup or bbq sauce
2 tablespoons vegan worcestershire sauce
1/2 cup soy sauce 125 mL (reduce this amount if prefer a less salty flavour)