Plant-Based Yorkshire Puddings
Updated: Dec 28, 2020
With Christmas just around the corner, the preparation for Christmas dinners is almost among us. Festive plant-based alternatives are rapidly growing and appearing all around. It's amazing to see such a rise and demand for all these foods.
What I have noticed though, is that there is something missing from the market. I have yet to stumble across a dairy-free Yorkshire pudding. You would have thought that with such a drastic rise in plant-based foods you'd see an emergence of these golden crunchy treats, but alas they are nowhere to be seen. Now I know what you may be thinking, Yorkshire puddings are not just for Christmas time but an all year round roast dinner staple. I absolutely agree with you! It just happens that I'm writing this blog around the Christmas period, so feel free to use this recipe for your Sunday roasts, your late-night snacks with a bowl of gravy or any how and which way you like. I won't judge.
What is it about a Yorkshire pudding that is just so magical? I can't put my finger on it. The freshly cooked aroma when they first appear from the oven? The golden crust crumbling away when you first bite into it? Or maybe just the way it melts in your mouth after dunking it in the thickest of gravy.
Whatever the reason, you can not go wrong with a Yorkshire pudding and a plant-based Yorkshire pudding is no exception. With the same glorious taste, puffy insides and crunchy layer it's surprising that they haven't always been made this way.
I can guarantee these plant-based Yorkshire puddings will be a hit around the dinner table, and that no one will be able to taste the difference. Even that one member of your family who is overly against plant-based and vegan food.
Just a word of warning. that Yorkshire puddings are not just for Christmas, they are for life.
100g of plain flour
50g of gram flour
2 tsp of baking powder
1 tsp of cider vinegar
360ml of soya milk
80ml of water
80ml of vegetable oil
This recipe should make around 8 Plant-based Yorkshire puddings. If you need more, (who doesn't? Everyone needs more) then I would advise doubling the recipe to make 16 so everyone (or just you) can enjoy.
Although light and fluffy, just one of these Yorkshires comes in in at 147 calories, 14g of carbohydrates and a low 3.7g of protein.
I would advise you to be wary of how many you eat if you are looking to lose weight or if you do have a goal. As it is Christmas (or any other special occasion) I would deem it absolutely fine to throw aside your goals and inhibitions and go for as many as you would like.
I will as always leave an easy to read nutritional infographic at the end plus a more in-depth nutrition list below.
Step by step guide:
Prep time: 5 Minutes. Cook time: 30 Minutes.
Preheat the oven to 220 degree
Mix the plain flour, gram flour, baking powder, cider vinegar, soya milk and water in jug and blend together until smooth. I would advise using an electric blender for this part, as a fork or hand whisk will take twice as long
Use a muffin tin and pour the vegetable oil into each hole evenly
Heat the oiled tin for 3-4 minutes in the oven
When the oil is heated, remove quickly and pour the batter evenly into the muffin holes, making sure you don't fill over halfway.
Place in the oven for 20 minutes.
Remove from the oven and turn the oven down to 180 degrees
Remove the Yorkshire puddings and place them onto to a baking tray.
Put back into to the oven for a further and final 10 minutes.
Serve and enjoy.
If you decide to recreate this recipe, make sure to share your pictures on Instagram by tagging @yumfu.life or use the hashtag #yumfu
Peace and plants 🌱
Monounsaturated Fat 2.2g
Polyunsaturated Fat 5.7g
B1 (Thiamine) 0mg
B2 (Riboflavin) 0.8mg
B3 (Niacin) 0mg
B5 (Pantothenic Acid) 0mg
B6 (Pyridoxine) 0mg
B12 (Cobalamin) 0.17ug
Vitamin A 0 IU
Vitamin C 0mg
Vitamin D 12.7IU
Vitamin E 0.73mg
Vitamin K 16.6ug