The Best Vegan Yorkshire Pudding Recipes

The Yorkshire pudding is a staple of the British Sunday roast dinner. But making delicious vegan Yorkshire puddings is the stuff of legends – The Excalibur of food mythology if you will!

We snooped around on the web to find the best vegan Yorkshire pudding recipes out there and put them all here for your convenience.

Yorkshire Pudding BBC
Image Credit: BBC

Some would argue that you’ll never be able to match the traditional recipe using eggs, flour and cows’ milk to make perfectly light and crispy Yorkies.

But we shouldn’t have to miss out on this important British institution! And until Aunt Bessie’s steps up to the plate, we’ll have to soldier on and make our own puffy, golden delights.

top tips for making vegan yorkshire puddings…

  • Whichever fat/oil you use, make sure it is sizzling hot before you pour in the mixture
  • Never EVER be tempted to open the over door while they’re cooking!
 

The Vegan Society Recipe 

Cooking time: 15-20 mins

Prep time: Approx. 5 mins

Makes: 12 puddings

Yorkshire Pudding Vegan Society
Image Credit: The Vegan Society

Ingredients:

  • ¾ cup (3oz / 85g) white fat e.g. vegetable shortening like Trex. Vegan margarine can be used as alternative
  • 1 cup (4oz / 115g) self-raising flour
  • pinch of salt (fine)
  • 1 ¼ cups (1/2 pint / 280ml soya milk
  • 3/8 cup (2 oz / 55g) whole egg replacer (try using aquafaba)

Method:

  1. Preheat the oven to highest temp, 220°C/425°F/Gas Mark 7
  2. Put 1 tsp fat in each compartment on a bun tray with 12 compartments. Put the tray near the top of the oven with a baking tray underneath to catch drips.
  3. Mix the flour and salt with a hand whisk very thoroughly. Mix the egg replacer into a smooth paste with about 2 fluid ounces/60 ml of water. Mix this in with the milk in a jug.
  4. Once it is ready to go in the oven i.e. when the oven and fat are very hot (this will take at least 10 mins) add half of the liquid to the dry mix. Mix it into a smooth batter (paste) then add the remaining liquid. It should be like cream, if it’s too thick add more liquid.
  5. Transfer the batter to a jug and fill each compartment to the top. It should sizzle as it goes in. Do this as quickly as possible before the heat gets out. Cook for 15-20 mins.

Sainsbury’s Recipe 

Cooking time: 20 mins

Prep time: 5 mins

Makes: 12 puddings

Yorkshire Pudding Sainsburys
Image Credit: Sainsbury’s

Ingredients:

  1. 60ml vegetable oil
  2. 115g plain flour
  3. 1 heaped tsp gram flour (chickpea flour)
  4. 285ml soya milk

Method: See video

BBC Good Food Recipe

Cooking time: 30 mins (+1hr resting)

Prep time: 5 mins

Makes: 8 puddings

BBC Good Food Yorkshire Pudding
Image Credit: BBC Good Food

Via bbcgoodfood.com

Ingredients:

  • 8 tsp vegetable oil
  • 225g self-raising flour
  • ½ tsp baking powder
  • 300ml unsweetened soya milk
  • 100ml warm water

Method:

  1. Add all the ingredients except the oil to a food processor with a pinch of salt and blitz until smooth. Transfer the batter to a jug, cover with cling film and leave to rest in the fridge for 1 hr.
  2. Heat oven to 220C/200C fan/gas 7. Spoon a tsp of oil into eight holes of a muffin tin and place in the oven for 5 mins to get really hot. Remove the tin from the oven and carefully pour the batter into the hot oil. Return to the oven and bake for 25-30 mins until risen and deep golden brown.

Huffington Post Recipe 

Cooking time: 30 mins

Prep time: Approx. 5 mins

Makes: 12 large puddings (or 24 small)

Huffington Post Yorkshire Pudding
Image Credit: Huffington Post

Via huffingtonpost.co.uk

Ingredients:

  • 60ml (¼ cup) vegetable oil
  • 6 tsp egg replacer powder whisked with 120ml (½ cup) water
  • 400ml (1 1/2 cups plus 2 tbsp) water
  • 300ml (1 1/4 cups) unsweetened soya milk
  • 2 tsp apple cider vinegar
  • 200g (a little less than 1 3/4 cups) plain flour
  • 1.5 tsp kala namak salt (or Himalayan black salt/rock salt)
  • 3 tsp baking powder

Method:

  1. Pre-heat the oven to 220’C/425’F and place a teaspoon of the vegetable oil into each hole of a 12-hole muffin tin or 1/2 teaspoon in each hole of 2 12 hole bun tins. Place the oiled tin(s) into the oven while you make the batter
  2. In a blender or with a whisk, combine the egg replacer, water, milk and apple cider vinegar until thoroughly mixed and frothy.
  3. Into a large bowl, whisk together the flour, salt and baking powder. Slowly whisk in the liquid mixture into a smooth batter.
  4. Either transfer the batter to a jug or use a small ladle, quickly open the oven door and pour the batter into each of the holes in the tin. The oil should be smoking hot and so the batter should start to bubble as soon as it hits the pan.
  5. Close the oven door and bake, undisturbed, for 20 minutes then lower the heat to 200’C/400’F for a further 10 minutes. The puddings should be cooked through, golden and crisp, if not, return to the oven for 5-minute intervals.
  6. Loosen as soon as cool enough to handle r they may stick to the pan. Serve filled with veggies with lashings of brown gravy or as part of a vegan roast dinner.

Canny Food Recipe

Cooking time: 17-20 mins

Prep time: Approx. 5 mins

Makes: 6 puddings

Canny Food Yorkshire Pudding
Image Credit: Canny Food

Ingredients:

  • 100g plain flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tsp egg replacer like Orgran No Egg + 1 tbsp water
  • 150ml unsweetened plant milk like soya or almond
  • 6 tbsp aquafaba + 1 tsp cider vingar
  • Fat for the tins i.e. Trex

Method:

  1. Pre-heat the oven to 200/Gas Mark 6.
  2. Place the Yorkshire Pudding or Muffin tins inside the oven to heat up. When they are hot, dab a little Trex into each tin. It is really important to make sure the holes are well oiled and smoking hot. I made this mistake during my last attempt and didn’t get the best results. See photos below. The batter should start to cook the moment it hits the oil to create a crispy pud.
  3. Sieve the flour, baking powder and salt into a bowl.
  4. Quickly whisk in the aquafaba mixture and plant milk into the flour. Add the No Egg and water mix (which has been prepared in a separate bowl to ensure it is combined properly) and beat thoroughly.
  5. When the tins are smoking, fill half of each one with the batter mix then place in the hot oven immediately.
  6. Cook for 17-20 minutes, or until golden brown and crispy on the outside.

Waitrose Recipe

Cooking time: 25 mins

Prep time: 10 mins, plus resting

Makes: 6 puddings

Waitrose Yorkshire Pudding
Image Credit: Waitrose

Ingredients:

  • 2 tbsp sunflower oil
  • 100g self-raising flour
  • 25g gram flour
  • 1 tsp baking powder
  • 100ml juice from can of chickpeas (aquafaba)
  • 250ml dairy-free unsweetened milk alternative (they use Koko Original coconut milk)
  • Pinch of salt (+ pepper, optional)

Method: See video

So that’s several different ways to get scrumptious egg and dairy-free Yorkshire puds!

We have read that some people get a better result using different plant milks or by using different types of egg-replacer for example. So let us know your tried and tested methods.

And if you’re not already vegan but want to try, then why not take our 31-day pledge and let us help you veganise more of your favourite dishes! We have an extensive recipe section with quick and easy ideas inspired by food from all over the world.

PAGE UPDATED NOVEMBER 2020

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