Vegan Yorkshire puddings with out egg replacer? - VeggieBoards
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#1 Old 03-14-2009, 12:28 PM
 
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I was wondering whether it would be possible to make vegan Yorkshire Puds without egg replacer powder? I have some silken tofu.



?
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#2 Old 03-14-2009, 01:09 PM
 
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I don't really have an answer for you, but isn't it the eggs that makes Yorkshire pudding what it is? Have you tried searching for alternative recipes online?

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#3 Old 03-14-2009, 01:35 PM
 
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I have tried searching and one or two recipes don't call for egg replacer, but call for things like plain soy yoghurt.
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#4 Old 03-14-2009, 01:44 PM
 
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do you not want to try something like that then? I'm not sure, but isn't the texture similar between silken tofu or yogurt?

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#5 Old 03-14-2009, 01:48 PM
 
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I did a search, and your own other post came up too, from the 3rd. It looks like others have tried it, maybe just go down through the list here:



http://www.google.com/search?sourcei...-8&rlz=1I7ACGW

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#6 Old 03-14-2009, 02:42 PM
 
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I might give it a go tomorrow, silken tofu is often used as an egg replacer, so I'll see what happens.
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#7 Old 03-16-2009, 09:33 AM
 
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It's getting the things to rise up the side of the tin I have trouble with. I can get them to rise part way up the side but also in the middle, and I suspect making them rise up the side but not in the middle involves defying the laws of physics at some point... If anyone discovers a decent vegan Yorkshire Pudding technique I would be most interested!
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#8 Old 03-16-2009, 09:45 AM
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Here's a good recipe that lets you choose whatever egg replacer you want to use; powder, tofu, arrowroot, whatever:



This works a treat. Serves 4.





1 cup white SR flour

1 cup wholemeal SR flour (or use plain flour and add baking powder)

1 tsp salt

egg replacer equivalent to 2 eggs (in your case, you'd use 100gm of silken tofu)

1 cup soya milk

1 cup water

knob of solid white vegetable fat



Heat oven to maximum temperature. Melt the vegetable fat in a large baking

tray in the hot oven until piping hot.

Meanwhile, mix the dry ingredients together. Blend the Egg replacer/tofu with the water. Gradually add the water and soya milk and mix till smooth. Pour into piping hot tin and bake for 20-25 mins, until golden brown on top.



Egg replacers: http://www.vegansociety.com/food/cat...ry/eggfree.php
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#9 Old 03-16-2009, 09:46 AM
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Quote:
Originally Posted by derwenna View Post

It's getting the things to rise up the side of the tin I have trouble with. I can get them to rise part way up the side but also in the middle, and I suspect making them rise up the side but not in the middle involves defying the laws of physics at some point... If anyone discovers a decent vegan Yorkshire Pudding technique I would be most interested!



The secret is the super-super hot oven and tin. Everthing needs to be piping hot and the tin needs to be filled quickly and put back into the oven as fast as possible. Even then you'll get a good rise but it won't be as high as egg puds.
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#10 Old 03-17-2009, 01:07 PM
 
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As it happens I didn't make any, but that recipe looks good MrFalafel!
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