Vegan Yorkshire Puddings

Ingredients

• 140 g Plain Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 60 ml Aquafaba
• 180 ml Plant-Based Milk
• 2 tablespoons Vegetable Oil

Instructions

1. 1Preheat your oven to 450°F (230°C). Measure the 2 tablespoons of vegetable oil into a standard 12-cup muffin tin, dividing it evenly among all 12 cups. Place the muffin tin with the oil into the preheated oven for 10 minutes, or until the oil is shimmering and very hot.
2. 2In a large mixing bowl, whisk together the 140 g of plain flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until they are thoroughly combined.
3. 3In a separate medium-sized bowl, whisk the 60 ml of aquafaba vigorously for 1 to 2 minutes, until it becomes slightly frothy. Then, add the 180 ml of plant-based milk to the frothy aquafaba and whisk briefly to combine them.
4. 4Gradually pour the wet ingredient mixture from the medium bowl into the large bowl containing the dry ingredients. Whisk continuously until the batter is smooth and no lumps of flour remain, being careful not to overmix.
5. 5Carefully and quickly remove the very hot muffin tin from the oven using oven mitts. Immediately and evenly pour the batter into the hot oil in each of the 12 muffin cups, filling each cup about two-thirds full.
6. 6Return the muffin tin to the preheated oven at 450°F (230°C) and bake for 20 to 25 minutes. Do not open the oven door during baking. The Vegan Yorkshire Puddings are done when they are significantly puffed up, golden brown, and crisp on the edges.
7. 7Carefully remove the Vegan Yorkshire Puddings from the oven. Serve them immediately while they are still hot and puffed, perhaps alongside roasted vegetables or a plant-based gravy.

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