A classic recipe made vegan: Yorkshire Puddings! A crispy, golden casing and a fluffy, soft inside. I promise these little guys will complete any meal of yours and satisfy all your Yorkshire Pudding cravings. Serve with vegetables and a soya protein or maybe use this recipe as a base for a vegan toad-in-the-hole.
Before I was a vegan, I used to eat Yorkshire puddings with every meal of vegetables, stuffing and meat. I loved these morsels of crispy goodness for so long, until I made the best decision I have ever made – going vegan. Now, many say they don’t want to give up these types of foods, nor do they think a substitute would taste any good. Well, I just proved them wrong! These may not be the healthiest, but they can be enjoyed in moderation as part of a healthy lifestyle (a few treats never hurt anyone, do they?).
I prefer these when freshly baked, so they are at their fluffiest, crispiest and most delicious they can be. However, if you want to eat these later when they are cold, just reheat them in an oven for 5-10 minutes after spraying them with some water (don’t get them soggy, though!). They will taste just as good as they were minutes after being made.
Did you grow up eating Yorkshire puddings or did you grow up as a vegan? Tell me what you think of these in the comments below!