Yorkshire Pudding (Vegan)
This vegan Yorkshire pudding bakes as a single slab in a 9x13-inch pan and is cut into squares, which makes it easy to serve at a table. Yorkshire pudding comes from the north of England and is usually served with roast beef or lamb. Here, an egg replacer and soy milk stand in for the eggs and dairy, and whole wheat pastry flour adds a nutty, slightly heartier crumb. Very cold water keeps the batter loose.
Instructions
Heat the oven to 425°F (210°C).
Prepare the egg replacer according to the package so it equals 2 eggs. Combine both flours and the salt in a mixing bowl, then make a well in the center and pour in the prepared egg replacer.
Stir the egg replacer into the flour until just combined. Add the soy milk and the cold water a little at a time, stirring until the batter is smooth. Do not overbeat it.
Pour the melted margarine into a shallow 9x13-inch (22-32 cm) baking pan and swirl it to coat the bottom and sides. Pour off any excess into a small cup and set it aside.
Pour the batter into the pan, then drizzle the reserved margarine over the top.
Bake for 20 minutes. It is done when the top is golden and a knife pushed into the center comes out clean.
Let the pudding cool, then cut it into squares and serve.
Make it personal.
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