Served with 'Veganomicon's infamous 'Chickpea Cutlets', mashed potato, steamed veg and a mushroom gravy.
I was going to post this a Sunday roast but really it's the Yorkshire puddings that I'm focusing on here! I have tried a few of these before, I can get them to rise a bit but something was always not quite right. I'm very happy with these ones though, only problem is their bottoms didn't get fully cooked, they are a little gummy there. I didn't mind it though and as they don't contain any egg - not a health problem ;)
I based this one on my mom's popover recipe, popovers are an American thing (mommy's American :)) but very similar to Yorkshire puddings. I guess the only thing is they rise even better than Yorkshire's so thought they would fare well veganizing. I swapped the eggs with this new egg replacer I've been enjoying using xanthan gum and replaced the water with sparkling water. I find the taste very similar AND the texture, minus the bases not fully cooking. I think I can get around that by cooking longer at a lower temp perhaps.....I'll mess around with them I'm sure but at this stage I'm very happy with these!! Always loved popovers/Yorkshire puds and am so glad to have a replacement :) :)
I also absolutely love the chickpea cutlets from Veganomicon, I know they are all over the vegan blogging sphere and rightfully so! They do call for vital wheat gluten which is very hard to find here. I had a box of harvest direct seitan mix and used that. It's not straight vital wheat gluten but a mix however it works just fine in the recipe.
Yorkshire Puddings - makes 8
1 Tbsp cornstarch
1 Tbsp potato starch
1/2 tsp baking powder
1/8 tsp xanthan gum
2 tsp oil (I used peanut, veg should be fine)
just under 1/2 cup water
3/4 cup rice milk (180ml)
1/4 cup sparkling water (60ml)
1 Tbsp vegan margarine, melted
1 cup minus 2 Tbsp flour (120g)
1/2 tsp salt
more oil for the muffin tin
Place 1/2 tsp of oil into each of the 8 muffin tin holes and place the tin in the oven. Preheat the oven to 375F/180C to get the oil hot. Next make your 'eggs', in a large bowl whisk together the cornstarch, potato starch, xanthan gum and baking powder. Add the water and whisk well until no more lumps (there may be a few, that's ok). Add the oil and whisk well again until slightly frothy. Whisk in the rice milk and sparkling water until well incorporated. While whisking pour in the melted margarine in a steady stream until all added. Add the flour and salt and whisk until combined but lumpy. Remove the pan from the preheated oven and pour the mixture in until almost full. Pop back into the oven and bake for 20 minutes, remove and slice the tops and slightly open then bake for another 20 minutes. Check after they have had 1/2 hour but they may need longer for the bottoms to fully cook. Let cool slightly in pan then remove and serve with lots of vegan gravy of your choice!
15g vegan margarine
1/2 small onion, finely chopped
60g button mushrooms, finely sliced
15g plain flour
1/4 litre veg stock, I made mine with 1 oxo veg cube
some fresh thyme, a few strands - optional
Melt the marg in a saucepan and fry the onion gently until golden, add some black pepper. Stir in the mushrooms and fresh thyme and fry for a couple minutes until they start to sweat. Stir in the flour and cook for 1 minute on low heat. Slowly start adding the hot stock, a little at a time, stirring well between each addition. Keep going until all added then turn the heat up and cook until thickened. Remove the thyme and serve.
Source for the egg replacers .