Smoked Paprika & Aquafaba Vegan Yorkshire Pudding Recipe Info
We’ve jotted down some key bits of important information about the Caavakushi smoked paprika & aquafaba vegan yorkshire pudding recipe, that we think you need to know before we get started.
Serves: 8 large Yorkshire puddings
Prep Time: 15 minutes (plus 30 minutes batter rest)
Cook Time: 20 – 25 minutes
Total Time: Approximately 1 hour
Nutritional Information (estimated value per serving):
– Calories: 150 – 180 kcal
– Carbohydrates: 20 – 25g
– Protein: 4 – 6g
– Fat: 6 – 8g
– Fiber: 2 – 3g
Smoked Paprika & Aquafaba Vegan Yorkshire Pudding Ingredients
The Batter Base:
– 100g plain of sifted all-purpose flour
– 30g of Besan chickpea flour (essential for protein, binding, and savoury flavour)
– 1/2 a tsp of fine sea salt
– 1/4 tsp of freshly ground black pepper
– 1/2 a tsp of nutritional yeast (for a subtle, cheesy savoury boost)
– 1/4 tsp of English mustard powder (adds depth to the savoury profile)
– 1/4 tsp of sweet smoked paprika (the unique element for a “roast” aroma)
– 180ml of unsweetened plant milk (soy or oat works best)
The Lift & Fat:
– 60ml of chilled aquafaba (the liquid drained from a can of chickpeas)
– 4 tbsp of refined coconut oil or vegetable oil (high-heat, neutral-flavoured oil for the tin)
Smoked Paprika & Aquafaba Vegan Yorkshire Pudding Cooking Instructions
1. Whip the Aquafaba (The Lift): Pour the chilled aquafaba into a clean, dry bowl. Use an electric hand mixer or stand mixer to whisk the aquafaba vigorously for 5-7 minutes until it forms stiff, glossy peaks, similar to meringue. Set aside gently.
2. Mix Dry Ingredients: Sift the Plain Flour and Chickpea Flour into a large mixing bowl. Whisk in the salt, pepper, nutritional yeast, mustard powder, and smoked paprika.
3. Mix Wet Ingredients: Gradually whisk the plant milk into the dry mixture until you have a smooth, thin batter. Ensure there are no lumps and that plenty of air has been incorporated.
4. Rest the Batter (Crucial Step): Cover the batter and let it rest at room temperature for at least 30 minutes. Resting allows the starch to hydrate and encourages a better rise.
5. Preheat and Heat the Fat: Place 1/2 tablespoon of high-heat oil into each cup of a standard 8 cup Yorkshire pudding tin. Place the tin in the oven and preheat the oven to a scorching 220C or 425F fan/convection. The fat must be heating for at least 10 minutes and should be smoking hot before the batter goes in.
6. Fold and Pour: Just before baking, gently fold the stiffly whipped aquafaba into the rested batter using a spatula, taking care not to knock out the air. The finished batter should be light and airy.
7. Bake for Maximum Rise (The Moment of Truth): Working quickly, open the oven door and carefully pour the batter into the center of each cup, dividing the mixture evenly (it should sizzle immediately).
8. DO NOT OPEN THE DOOR: Bake for 20-25 minutes. Do not open the oven door at any point during the baking process, as the sudden drop in temperature will cause the puddings to collapse. They are done when they have risen dramatically, deeply golden brown, and crispy.
9. Serve: Remove from the oven immediately and serve hot with your favourite vegan roast dinner and gravy.
High Fibre & Protein Content
This recipe has a higher protein and fiber content than traditional egg-based recipes due to the addition of chickpea flour and nutritional yeast. The fat content is primarily driven by the oil used for baking.
Vegan Resources
- Caavakushi Vegan Food Recipes
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- Caavakushi Vegan Newsletter & Free 7 Day High-Protein Vegan Meal Plan
- Vegan Stuff Podcast With Caavakushi
- Caavakushi Vegan Search Engine
- Best Vegan Recipe Books
- Best Vegan Wines & Alcohol
- Best Vegan Food & Supplements
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