Home-made Vegan Yorkshire Pudding WIth Vegan Onion Gravy

This is another attempt to create a more perfect Yorkshire Pudding using only common vegan ingredients. It's difficult to get the right lift without eggs and milk, but I believe I'm very close to getting it right. I'll gladly continue practicing.

This Yorkshire Pudding is very much like fluffy American breakfast biscuits, except these have really nice crunchy bottoms where the oil fries them in the muffin pan as they bake. The insides are airy and fluffy. The tops are almost flaky. Traditionally, Yorkshire Pudding is served as a side with meat-based dinners. The meat gravy is poured over or around it just like American biscuits and gravy. I used onion gravy on my vegan version.

If you want to give it a try, here's how I did it.

Vegan Onion Gravy

I can't give exact measurements for this gravy because I didn't keep notes, and I was cooking freestyle. I cooked about a quarter of a white onion in a skillet on medium heat with oil and water until it was a soggy mess. I transferred it to a pot and added almond milk, miso paste, about one teaspoon of Marmite, plenty of crushed black pepper, and small amount of Earth Balance Buttery Spread. I adjusted the ingredients and added water as needed. It simmered on medium heat for about two hours, maybe longer. 

Vegan Yorkshire Pudding

I preheated the oven to 430 degrees Fahrenheit. I mixed 2 cups of all-purpose flour with a teaspoon and a half of sea salt, one teaspoon of egg replacement powder, and a tablespoon of baking powder. I mixed in 2 cups of almond milk and created what looked like pancake batter. I poured about a tablespoon and a half of oil into each space of a muffin pan. I heated the oil and pan in the oven until I heard the oil popping and crackling. I carefully removed the pan with oil and poured the batter right into the bubbling hot oil, almost to the top of each muffin pan space. Oil ran over the sides a bit, but that was expected. I put all of it in the oven for about 18 minutes trying not to peek into the oven. I let them cool for about 10 minutes. The oil made it easy to remove these with just a twist.

I would like to mention that I'm American, and I've been an herbivore for decades. I have never eaten real authentic Yorkshire Pudding. I honestly have no idea how far off I am with this recipe. All I can say is this was very satisfying. I seriously doubt that adding animal ingredient would greatly improve this recipe.