Vegan Yorkshire Pudding
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Method: Baking
Ingredients
Scale
- 6 tsp of vegan butter
- ¼ cup of egg replacer. I use Bob’s Red Mill
- ½ cup of self-rising flour, sieved
- 1 tsp baking powder
- Salt to season
- 1/3 cup of water
- 1 cup of plant milk
Instructions
- Preheat oven to 425F. In a six-hole muffin tray drop a tsp of vegan butter (can sub sunflower oil) into each hole.
- Place the muffin tray in the oven for 10 minutes so it gets very hot.
- Meanwhile, in a small bowl add the egg replacer and water. Whisk into a smooth paste. Set aside.
- Add the flour, baking powder, plant milk, egg mixture and salt to a blender. Blend on high until well combined. Alternatively, whisk by hand in a large bowl until a smooth batter forms. The mixture should be similar to a pancake batter. If too thick add a little more water.
- Working quickly but carefully, remove the muffin tin from the oven and spoon or pour the batter into each hole- it should sizzle. Return the tin to the oven immediately and bake for 18-22mins or until the outsides are a deep golden brown.
Find it online: https://susancooksvegan.com/vegan-yorkshire-pudding/