
Vegan Yorkshire Puddings 8 Puddings Prep: 5 Minutes Cook: 30 Minutes Cane Sugar Free Dairy Free Nut Free Vegan Vegetarian A staple of the traditional Sunday roast, these Vegan Yorkshire Puddings are about to make the move from side-dish to main event! Made with Organic Soy Unsweetened Ingredients 225 g Self-raising flour 1/2 tsp Baking powder 300 ml Pureharvest Organic Soy Milk 100 ml Warm water 8 tsp Vegetable oil Instructions Add all ingredients (except the vegetable oil) to a food processor with a pinch of salt and blitz until smooth. Tip the batter into a jug, cover and leave in the fridge for 1hr. Pre-heat your oven to 200c. Take a muffin tin and spoon a tsp of oil into 8 of the compartments. Place in the oven for 5 minutes to heat the oil. Remove the tin from the oven and carefully pour the batter into the hot oil. Return to the oven and bake for 25-30 minutes until risen and deep golden brown. Share this recipe Print recipe

Vegan Yorkshire Puddings

A staple of the traditional Sunday roast, these Vegan Yorkshire Puddings are about to make the move from side-dish to main event!

Add all ingredients (except the vegetable oil) to a food processor with a pinch of salt and blitz until smooth. Tip the batter into a jug, cover and leave in the fridge for 1hr.
Pre-heat your oven to 200c. Take a muffin tin and spoon a tsp of oil into 8 of the compartments. Place in the oven for 5 minutes to heat the oil.
Remove the tin from the oven and carefully pour the batter into the hot oil.
Return to the oven and bake for 25-30 minutes until risen and deep golden brown.

Share this recipe