Easy Vegan Yorkshire Puddings (Dairy free, Egg free)
Easy Vegan Yorkshire Puddings, crispy on the outside and beautifully fluffy inside. The perfect accompaniment to a Sunday Lunch, sturdy enough to hold a bucket full of gravy and just as good stuffed with bubble and squeak the day after! Vegan comfort food at its best! Dairy free, Egg free & Soyfree too!
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Egg free Yorkshire Puddings?!
Anyone who is unable to cook with eggs either due to allergies or by choice will tell you that Vegan Yorkshire Puddings are the ultimate in eggfree cooking.
(Well ok some might argue its eggfree meringue or macarons or choux pastry – but in this house its yorkies!)
This recipe has taken some tweaking over the last couple of years, we’ve had batches that were soggy, some that were crispy and some that were just plain puddles of mush.
FINALLY… I came across this recipe on the BBC food website, and with some tinkering to make it safe for me & The Peas I actually managed to make some that were really really good!
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The recipe calls for soya milk, to replace the volume of liquid and protein that comes from the eggs. Due to allergies to soya, we can only use coconut milk drink, which has less protein and more water. Using strong bread flour rather than self-raising flour adds more protein to the mix and less of the cake-y texture you get from the baking powder. The added salt helps to strengthen the protein strands in the flour and hold onto more of the bubbles while cooking.
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Can you freeze Vegan Yorkshire Puddings?
YEP!
They make a great speedy tea on gymnastics nights as I can just shove a couple of these in the oven, cook some frozen veggies and make some gravy… 15minutes later I have happy, fed Peas!
I will add some better pictures at some point – but I need a batch to last long enough to do it!
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Pin Vegan Yorkshire Puddings for Later:-
Recipe for Vegan Yorkshire Puddings
Easy Vegan Yorkshire Puddings (Dairyfree Eggfree)
Ingredients
- 225 g Strong Bread Flour
- 1/2 tsp Baking Powder
- 100 ml Warm Water
- 300 ml Dairyfree Milk
- pinch Salt
- pinch Black Pepper
- Vegetable or Coconut Oil
Instructions
- First make the batter so that it can rest in the fridge before cooking. Sift the flour, salt, pepper and baking powder together in a bowl. Using a stick blender or whisk, beat in the water and milk until you get a smooth batter. Pour the batter into a jug and set in the fridge to rest for an hour.
- Next put a little oil in the bottom of each hole of a muffin tin and place in a preheated 200C oven.
- When the oil is hot, divide the batter between the holes in the tin and bake on the middle shelf. Just like normal yorkies, the key is to not open the oven door while they cook. I start off with 35minutes and then take it from there.
It sounds like you’ve done some serious recipe testing to get these right! They sound delicious.
Thank you! Its definitely taken a while! to replace the protein out the eggs without using chickpeas or soya!
You went all scientific there describing how you made these work! Very clever and I’m glad you created a perfect recipe because no one should miss out on yorkies!
Your intro to this post had so many things I’ve never tried—let alone attempted to make! This lot is going on my bucket list for sure. I mean, you had me at “bucket of gravy,” so how could I go wrong?!
So impressed you made these egg free!