In this series I will be sharing my favourite veganized versions of traditional (at least in my house) holiday foods. This will be my 3rd vegan Christmas and I can now say for certain that all the foods I loved at Christmas dinner has a vegan counterpart that in my opinion taste better, make you feel better and of course cause less harm.
I’m starting off with something that I find missing at almost every vegan roast dinner and for good reason, they are tricky little things! I came across a few recipes with this insanely simple method of making Yorkshires and initially dismissed them thinking it was too good to be true, but once I gave it a shot I couldn’t believe it! I have to say that these are not quite perfect, as they don’t seem to rise as much out of the pan, but the texture and the flavour is pretty great and with a good dousing of mushroom gravy, you would never know the difference, so here it is;
This recipe makes 9 Yorkshire puddings
- 3/4 cup flour
- 1 tsp gram flour (you can find this in most supermarkets in the UK in the world foods section – it’s basically chickpea flour! Mixed with water it is used as an egg replacement)
- 1 cup (unsweetened) soy milk
- pinch of salt
- vegetable or olive oil
- Preheat the oven to 230 C.
- Cover the bottom of each muffin tray with oil, put into the oven to heat the oil up.
- Mix together the flour and gram flour, slowly add soy milk and whisk together well.
- Take the tray with the hot oil out of the oven and fill half way with the batter.
- Put back in the oven for 20 minutes, keeping an eye on them without opening the oven door.
Now that I have a bag of gram flour, I make these with my normal roast dinners because they are so simple and easy. They are not necessarily the healthiest part of a holiday meal but for me they make a roast meal feel much more complete – and it gives you something to soak up the extra gravy with!
Please let me know if you have any holiday favourites that need veganizing… I am up for the task!