An eggless recipe for Yorkshire puds, using gram (chickpea) flour and a muffin tin! Absolutely a Sunday Roast essential.
For years, vegan Yorkshire puddings were my nemesis.
Without a doubt, it’s the recipe I have trialed and failed the most at.
And anyone who has made Yorkshire puddings before know they’re kind of a pain at the best of times!
However, I was so determined to get the recipe right before the launch of my cookbook ‘Great British Vegan’ because it just wouldn’t have been complete without them.
The trick with this recipe is to give the puddings a bit of a poke whilst they’re half way through cooking, with the end of a wooden spoon.
This creates a well for the centre to collapse into.
This can happen naturally sometimes too – a couple of batches I’ve made have collapsed in the middle as they should but they often need a bit of help with the wooden spoon technique.
The picture above was taken just after I poked them with the spoon.
You can see they have puffed up but are still soft and gooey, which is the perfect time to do it.
Where to find gram / chickpea / besan flour?
This is so easy to find, I promise.
Check the world food aisle in your local supermarket and look out for gram flour (if you’re in the UK – this is usually in a yellow paper bag).
You can also find chickpea flour in health food shops or in the free-from section of supermarkets.
Vegan Yorkshire Pudding Tips
- Keep your oven super hot and your batter nice and chilled – the cold batter hitting the hot oil in the tin will help the batter crisp up and rise.
- Work quickly – Don’t let the oven lose heat.
- Don’t be a afraid to use quite a bit of oil.
- Try the wooden spoon technique – Half way through cooking, use the end of a wooden spoon to poke to tops of the puddings. Work quickly to prevent the oven cooling. This will help create the well in the middle.
- Make a big batch and freeze some of them, to save you cooking next time. Then simply reheat in the oven for 20 minutes.
Recipe featured in my cookbook ‘Great British Vegan’ – Get your copy now for more vegan British classics!
Vegan Yorkshire Puddings
An eggless recipe for Yorkshire puddings using gram flour. No specialist equipment required!
- 10 tbsp vegetable oil
- 80 g / 2 3⁄4 oz (scant 2⁄3 cup) self-raising (self-rising) flour
- 1⁄2 tsp baking powder
- 1⁄2 tsp xanthan gum
- A pinch of sea salt
- 60 g / 2 oz (⅓ cup) cornflour (cornstarch)
- 60 g / 2 oz (1⁄2 cup) gram flour (chickpea flour)
- 200 ml / 7 fl oz (scant 1 cup) unsweetened dairy-free milk
- 1 tbsp apple cider vinegar
1. Preheat the oven to 230C fan / 250C / 500F / gas 9 and pour a tablespoon of oil into each of the 10 muffin tray holes. Once the oven is really hot, put the tray in and leave there for 15 minutes.
2. Meanwhile, prepare the batter by mixing all the ingredients together in a blender until smooth.
3. Carefully remove the muffin tray from the oven and, working quickly as possible, pour the batter into the holes using a circular motion to help form a well in the centre.
4. Cook for 25–30 minutes until crisp and golden. Carefully remove from the tray and serve immediately. These can also be frozen in an airtight container for up to 3 months.
I was really looking forward to these. I haven’t had Yorkshire pudding since becoming vegan in 2007.
And although these looked right, and had a good consistency, they didn’t taste anything like the ones my mum used to make.
They taste like chickpea flour, which I find unappetising.
Maybe if they are doused in gravy they taste ok? I like mine with margarine. So maybe that’s where I failed?
Other than that I LOVE your website! Keep it up!
Regards from Eastern Canada
Ah, I’m sorry to hear that! Lot’s of gravy should definitely help but it’s a shame you don’t like the flavour. Glad the consistency was good though. I have never tried making them with margarine before, I will have to experiment with that…
Oh I meant I like my Yorkshire slathered in margarine when I eat them (instead of gravy). MMMM mmmm I could eat three or 4 like that.. Oh such yummy memories.