VEGAN YORKSHIRE PUDDINGS

“Yorkshire puddings have always been my favourite part of Christmas dinner. I remember loving the mystery associated with peering over my nana’s shoulder into the oven, to see if the puds rose or not. Eating Yorkie puds makes me think of the happiest times of my childhood - and this is my vegan take on the British classic!”

- BONNIE TEECE

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SERVES 6 - COOKS IN 50

INGREDIENTS

For the Yorkshire puddings (this should make 12 pieces):

• 1 cup flour

• 2 teaspoons baking soda

• 1 teaspoon kala namak (Himalayan black salt)

• 1½ cups soy (or other non-dairy) milk

• ½ tablespoon of olive oil

For the mushroom gravy:

• 20 dried shiitake mushrooms

• 2 tablespoons flour

• 2 vegetable stock cubes

• 1 teaspoon of minced garlic

• 1 teaspoon of Nuttelex

• Black pepper

METHOD

For the Yorkshire puddings:

1. Preheat the oven to 230°C.

2. Grab a muffin tray, put ½ tablespoon of olive oil into each muffin slot.

3. Put the muffin tray in the oven for 10 minutes so the oil heats up.

4. Sift flour, baking soda and kala namak into a measuring jug, stir well to combine.

5. Add soy milk to the flour mixture, stir well until no lumps remain.

6. Take the muffin tray out of the oven (fairly quickly - so the oil doesn’t cool too much), and fill each muffin hole about ¾ full with batter mixture.

7. Place the tray back into the oven.

8. Cook for 20 minutes until risen and golden (don’t open the oven while the Yorkshire puddings are baking or they will not rise properly).

For the mushroom gravy:

1. Put mushrooms in a bowl and cover with boiling water - leave for minimum 20 minutes (but preferably longer).

2. Drain the mushrooms, but reserve the water and keep to the side.

3. Slice the mushrooms as thin/small as you want.

4. Put a deep dish saucepan on the stove at medium heat, add a teaspoon of Nuttelex (or other vegan butter).

5. Once the Nuttelex is melted and the pan is heated, add mushrooms.

6. Stir the mushrooms until heated through.

7. Add flour, garlic, stock cubes and pepper (to taste) to your mushroom water and whisk through.

8. Add mushroom water to your pan, and heat to a gentle boil - stirring occasionally.

9. Once the water boils, turn down the heat and leave it on the stove simmering for about 20 minutes while gravy thickens.

DISH OF OUR HERITAGE

BY BONNIE TEECE

READ HER STORY