So you’ve mastered a vegan roast dinner. You’ve food a perfect meat substitute, you’ve made a delicious thick, rich gravy. You’ve learned how to make the perfect crispy coated and soft centered roast potatoes, but there is still something missing. It could be our easy vegan Yorkshire pudding recipe.
If like us this has been the last trimming you’ve tried to conquer in pursuit of the perfect plant-based Sunday roast, then we’ve got you. Everyone deserves a gravy-soaked, crisp-coated Yorkshire pudding on their plate, and we want to make that easy for you.
We’ve gone through the process of trial and plenty of errors so you don’t have to. Non-risers, sunken sides and raw dough were the rewards for our first attempts. We have used plain flour, egg replacer, and baking soda and crossed them all off the list of contenders for the best Yorkie ingredients.
We even tried our vegan crepe batter to see if that would yield the perfect pudding. But it turned out that was best left in the dessert section of our cookbook. It might be perfect for breakfast, but not so much on a Sunday afternoon.
The outcome of all our pudding-based experimentation is a culmination of self-raising flour, with a dash of baking powder, and some soy milk goodness, all complemented by the perfect seasonings and some tangy English mustard. Your vegan Yorkshire puddings will rise, be golden and delicious.
If you are looking for more great seasonal recipes then take a look at Nutriciously’s 7 day vegan meal plan for fall and winter (affiliate link), and enjoy healthy, colourful, and cosy meals and snacks! Perfect for the colder weather.
Eggless Yorkshire Pudding Ingredients
115 g self raising flour
150 ml unsweetened soy milk
1/4 tsp baking powder
50 ml water
1 tsp English mustard
1/2 tsp rosemary
1/2 tsp thyme
Salt for seasoning
How to Make Yorkshire Puddings without Egg or Dairy
Start by measuring the dry ingredients for your vegan Yorkshire pudding batter into a mixing bowl. First, weigh out 115 g of self-raising flour (if you want to measure it out then use a 1/2 cup and a 1/8 cup of flour), then add a 1/4 teaspoon of baking powder. Then add the the herbs to the bowl, a 1/2 teaspoon of rosemary, and 1/2 a teaspoon of thyme.
Next up you can add the wet ingredients, to the bowl, Start with 50 ml of water, followed by 150 ml of unsweetened soy milk, and 1 teaspoon of English mustard.
Now that all of the ingredients are in the mixing bowl, using a whisk, mix everything thoroughly until you have a creamy, easily pourable batter with no lumps. Transfer this to a jug and cover, leaving it to sit for at least 15 minutes. This will ensure that all of the flour has a chance to absorb the wet ingredients and the gluten relax, helping with a lighter, fluffier Yorkshire pudding.
If you have a spare hour and you can prep the batter even sooner, then letting the mixture set for 60 minutes is even better. Then you’ll be guaranteed a thicker consistency, with a good even batter that will mean your Yorkies can rise more easily and evenly.
Towards the end of your batter resting time, preheat your oven to (210 Fan / 230 / Gas Mark 8). Then in a muffin tray, pour 1 teaspoon of vegetable oil into each of the four holes you are going to share the batter between. Then place the tray into the hot oven and leave it there for at least five minutes to get the oil sizzling hot.
After more than 5 minutes have passed, remove your hot oil-filled cupcake tray from the oven and set it on the side. Make sure you close the oven door straight away after removing the tray, you need to keep the heat in to help with the rise of your puddings.
Pour equal amounts of batter into each of the four oil-filled holes in the cupcake tray, and then set the batter in the middle of your oven. Close the oven door, set a timer for 30 minutes and don’t open the door again, no matter how tempted you are to prod or turn or any other reason your Yorkshire puddings, as all you will likely manage to achieve is sinking them.
Around the 30-minute mark you can remove your crisp and delicious Yorkshire puddings from the oven if they appear to have finished rising, are nicely puffed up and are evenly golden brown all over.
You can serve up your flavourful and crispy Yorkshires straight away, or allow them to cool and then place them in a sealable container or bag and freeze them.
Easy Vegan Yorkshire Pudding Recipe
Ingredients
- 115 g self-raising flour
- 150 ml unsweetened soy milk
- 1/4 tsp baking powder
- 50 ml water
- 1 tsp English mustard
- 1/2 tsp rosemary
- 1/2 tsp thyme
- Salt to season
Instructions
- Mix dry ingredients: Combine flour, baking powder, rosemary, and thyme in a bowl.
- Add wet ingredients: Pour water, soy milk, and mustard into the bowl, whisk until smooth.
- Rest the batter: Cover and set aside for at least 15 minutes, or ideally 60 minutes.
- Preheat oven: Set to 210 Fan / 230 / Gas Mark 8.
- Prep muffin tray: Place 1 tsp vegetable oil in each of four holes. Heat in the oven for 5 minutes.
- Fill tray: Pour batter into the hot oil-filled holes, and season with fresh ground salt on top. Bake for 30 minutes without opening the oven.
- Check and serve: Puddings should be risen and golden. Serve immediately or freeze after cooling.
Can I make the batter in advance?
Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours. However, it might need a quick stir before pouring it into the tin as the ingredients might settle.
Why do my vegan Yorkshire puddings sometimes collapse or turn out dense?
Overmixing the batter or opening the oven door frequently while baking can lead to dense puddings. Also, the oven temperature is crucial—ensure it’s preheated and stays consistently hot.
Can I reheat Yorkshire puddings?
Yes, they can be reheated in the oven at a low temperature until warm. They might not regain their original crispiness but will still be delicious.
