Easy Vegan Yorkshire Pudding Recipe

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.

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.