Yorkshire Pudding (Vegan)
Ingredients
- 1 cup (240 g) unbleached white flour
- 1 cup (240 g) whole wheat pastry flour
- 1 tsp salt
- Ener-G egg replacer equivalent of 2 eggs
- 1 cup (240 ml) soy milk
- 1 cup (240 ml) very cold water
- 2 Tbsp vegan margarine, melted
Instructions
1. Preheat the oven to 425°F (210°C).
2. In a mixing bowl, combine the flours and salt. Make a well in the center and add the egg replacer mixture. Stir together until just combined, then add the soy milk and water, a bit at a time. Stir until smooth, but don’t overbeat.
3. Swirl the melted margarine around a shallow, 9x13-inch (22-32 cm) baking pan. Pour out any excess and reserve. Pour the batter into the pan and pour any remaining margarine over the top.
4. Bake for 20 minutes, or until golden on top and a knife inserted into the center comes out clean. Let cool, then cut into squares to serve.
