The only vegan in the village.

October 6, 2008

Yorkshire Pudding with Garlic, Mushroom and Onion Gravy

Filed under: only vegan food — by debs @ 6:08 pm
Tags: ,

Right, Yorkshire Puddings….traditionally made with flour, eggs, milk and seasoning. Cooked in hot oil until they are all crisp and pouffy and delicious.  Trying to get a vegan version to rise beyond over about an inch/inch and a half is proving tricky.  They taste great, just don’t look like they should do.

I’m using

3 oz Self Raising Flour

1 1/2 oz Gram Flour

Salt & Black Pepper

1 cup soya milk with 1-2 tsp Cider Vinegar.

Preheat some sunflower oil (about 2 Tblsp) in a HOT oven. Sieve flours and seasonings together.  Add Cider Vinegar to Soy Milk and leave to ‘curdle’.  Add milk mixture to flours and beat until nice and bubbly. Pour batter into hot oil (oil should be hot enough that it sizzles and the mixture starts bubbling when added). Bake for about 30 mins at Gas mark 7.

This shows how a traditional (read milk and egg based) Yorkshire Pudding should look, so you can quite clearly see there is some MAJOR tinkering to be done to achieve a successful vegan yorkshire pudding (and I really don’t want to have to use egg replacer) OR it is one of those culinary delights that just doesn’t work entirely successfully veganically.

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5 Comments »

  1. I haven’t made vegan yorkshire puddings but we used to eat this a lot when I was a kid. I would love to try it out vegan style.

    Comment by bex — October 6, 2008 @ 10:43 pm |Reply

  2. One of my favorite pre-veg dishes. I never thought it could be veganized!! My husband’s family is from England, so it was quite common to see at his Gram’s house.

    BTW… Your blog name made me chuckle a bit. I hope I am right in assuming it’s a take on Daffyd’s favorite phrase…

    Comment by Lisa — October 7, 2008 @ 12:13 am |Reply

  3. I tend to make yorkshire puddings with wholemeal flour, and the traditional way except with egg replacer and soya milk. What I’ve found is that it’s very hit and miss! You can get it to rise by beating quite a lot, but I don’t know what the magic ingredient is. As for flavour, I try to avoid too much salt so add herbs pepper, even cumin seeds, depending how I feel. I haven’t replicated that claggy texture of ‘traditional’ yorkshire puddings, so I’ll give your recipe a go. Thanks

    Comment by Nick — October 22, 2008 @ 11:09 am |Reply

  4. I’ve never had Yorkshire Puds made with wholemeal flour, it intrigues me!! I’ve tended to stay away from egg replacer as when I used it in the past I didn’t have great results with it and I think it leaves a bit of an aftertaste….but that may just be me:-)

    Comment by debs — October 22, 2008 @ 5:40 pm |Reply

  5. This is going to sound stupid, but I know that pudding means dessert in the UK, but I still think of Yorkshire pudding being a pudding (custard in UK?), so when I see that it has flour in it, I get all confused. Dumbness aside, I think your version looks really good. specially w/ the mushrooms on top.

    Comment by Bethany — October 28, 2008 @ 11:19 pm |Reply


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