Yorkshire pudding - egg-free and dairy-free
Great with a nut roast, sausages or patties (e.g. lentil or TVP), gravy and roast veg. They would also work filled with roast veg and vegan mayo or gravy as a starter. Recipe from Diane on the old WVD website, with some added advice from standard Yorkshire pudding recipes.
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Ingredients
- 4oz Self Raising Flour
- pinch of salt
- 1 tsp lemon juice (fresh or bottle)
- 1/4 pt Plain Soya Yogurt
- 1/4 pt Unsweetened Soya Milk
Method
- Heat oven and greased muffin tray to gas mark 7, 425°F (220°C).
- Sieve the flour and whisk in the lemon juice, yoghurt and milk, add a drop of extra soya milk to make the mix slightly runny if necessary.
- Bake them in a pre-heated greased muffin tray until risen, crisp and golden.
- Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
About
- Difficulty: Experienced
- Preparation: Bake
- Provides: 4 servings
- Yields: about 8 small ones
- Vegginess:: Vegan
Type
Timings
- Preparation: 5 minutes
- Cooking: 15 minutes
- Total: 20 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
