One of my social media friends was making Yorkshire Pudding and I thought to myself, I wonder if I could make that vegan. I googled it to see if there were any out there and I found one that looked legit.
Her recipe had notes on how to make it gluten free by using extra chickpea flour but that that would change the flavor and I wasn’t about that life. So I went against her suggestion of not changing the recipe or it wouldn’t work because I’ve never been one to follow rules 😜
I hit up my old go to gluten free flour blend for some help.
Mine didn’t turn out as perfect as hers but from what I’m understanding of the science behind Yorkshire puddings, is that it wasn’t the flour’s fault.
Be sure to watch my video for more info, tips and fun!
I was impatient and didn’t let my oil heat up long enough before putting the batter into the pan. Her recipe calls for about 10 minutes but you need at least 15, if not more for the Smokey heatness. I’m still 100% satisfied with how these came out! Such a delicious treat! Traditionally they hold gravy as a side with things like roasts but I’m going to use them as little ‘bread bowls’ for my creamy vegan tomato soup.
Mel’s original recipe from A Virtual Vegan can be found here 👇🏼https://avirtualvegan.com/vegan-yorkshire-puddings/