♥ Vegan Yorkshire Puddings (that don’t suck!)

I think I finally did it

I think I finally invented a vegan Yorkshire Pudding recipe that doesn’t suck!!!


I have been trying and failing to make a good pud for weeks, ever since I created my Roast “Pork” and stuffing joint. And this week was finally the one!

I’ve seen lots of complicated recipes online, containing lots of complicated ingredients. But I thought, the normal Yorkies I used to make following an old “Be-Ro” recipe were so simple, why couldn’t the vegan versions be? So hopefully you’ll agree that my recipe is nice and easy, using only vegan staples.

These were crispy and light with slightly denser, softer insides, just like the eggy concoctions I used to make before I gave up the animal products. Even omni Hubby told me “well done!” after I fed him a few!

From above

…and below!

So I am very happy to introduce, my vegan Yorkshire pudding recipe:


  • 100g self-raising flour
  • ½ x tsp Himalayan black salt (or normal salt if you don’t like the traditional eggy flavour)
  • 2 x tsp No-Egg (made with 4 x tbsp. water)
  • 200ml water
  • 150 ml soya milk (or any other non-dairy alternative)
  • ½ x tsp baking powder
  • 1 x tsp apple cider vinegar
  • 12 x tsp vegetable oil (1 x tsp per hole in your Yorkshire pudding tin)


  1. Place the tin in the oven and pre-heat to 220oC.Put 1 tsp of vegetable oil into each hole of a 12-hole Yorkshire pudding tin.
  2. In a jug or bowl, whisk the No-Egg with the water until frothy. Add the water, milk and apple cider vinegar and whisk until thoroughly mixed.
  3. Into a new bowl, sieve the flour, salt and baking powder. Slowly add the liquid ingredients whilst whisking. Keep whisking until a lump-free, foamy batter is formed. Transfer into a clean jug for easy pouring.
  4. Open the oven door and as quickly as possible (without burning yourself!!!) pour the batter into each of the holes in the tin. The oil should be nice and hot and beginning to smoke and so the batter should hiss and start to bubble immediately. This is probably the most important step in the recipe!!!
  5. Put the tin back into the oven and shut the door ASAP. Bake for 20 minutes before dropping the heat to 200 oC for a further 10 minutes. You should try to open the oven door as few times as possible, maybe just once to turn the trays around to ensure even baking and to check that the puddings aren’t burning around the edges (if they are try dropping the heat to 180 oC although you might sacrifice the crispiness).
  6. When the time is up, remove from the oven and leave on the side for 5 mins. Gently slide a blunt knife around the edges of the puddings, hopefully they should just pop out after a quick wiggle!
  7. Serve up with your Sunday dinner and rejoice in the wonderfulness that is the vegan Yorkshire pudding!


PS: Here is a link to my lovely friend Mary’s Youtube channel (Mary’s Test Kitchen). She very kindly did a video where she tried out this recipe ^_^ Check out her other recipes whilst you’re there, I especially love her bread recipes, including her curry “beef” buns!


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27 thoughts on “♥ Vegan Yorkshire Puddings (that don’t suck!)

  1. Pingback: Sides - Vegan Recipes | Pearltrees

  2. I’m going to give these a try today using aquafaba (canned chickpea brine) instead of the egg replacer! Wish me luck!

    • Hello there,
      Good question!
      This article explains why I don’t eat eggs really well: http://freefromharm.org/eggs-what-are-you-really-eating/
      In regards to my rescue hens, it is noticeable how protective they are of their eggs – I wouldn’t want to stress them by constantly removing them. Imagine if your landlord kept taking your possessions without asking!
      However I do remove a few every week or so and replace with dummy eggs, so that I can feed them back to my girls. Laying takes up a lot of the hens’ resources but the eggs contain lots of stuff that is good for them :o)
      Hope that explains! x

  3. I made these last night and they were the best vegan Yorkshire puddings I’ve had! I also made a gluten free batch for my sister and they were great, she said they were the best Yorkshire puddings she’s had too (and she’s not vegan). I did have trouble with them sticking, but I’d say that’s just my pan/oven. I though 30 minutes to bake was a long time but they really do need it. Great recipe, thank you so much for sharing!

    • Hooray, so glad you had success! :o)
      I had a panic because I couldn’t get them to work again… turned out I was using a different tin – one that was too shallow!
      Went back to my old tin and they worked fine again, phew!
      Yorkie puds are very fickle things!

  4. Made these for Christmas Dinner – fabulous – thanks for the recipe! Recipe I tried last year turned out like biscuits. These were crispy on the outside and slightly doughy on the inside – just how I like them. I used a deep yorkshire pudding tin and it made 12 good sized yorkshires.

  5. I made this beauties yesterday to go with my Sunday roast and they were perfect. Light, fluffy and crisp. I am ashamed to say that I ate 5 of them! Had to freeze the rest asap, so I did eat the whole tray of them!

  6. Thank you so much, they turned out perfectly, and tasted better than I remember. Now to try some of your other recipes!! 🙂

  7. You’ve just made a new vegan insanely happy. Tried this recipe this afternoon in a toad in the hole and it rocks! I was going to photograph the test yorkie to send to you but I blinked and it was eaten (by a non-vegan) before I could get the camera out 🙂

  8. So this recipe works for toad in the hole too, only with a roasting pan? Have you tried Sainsburys pork style sausages? MMMMM delish, knocks linda mcartneys out of the park.(sorry linda,respect).

    • Aye it should do but you have to judge your cooking times and temperatures depending on how big you make it (to avoid a soggy bottom!)
      I haven’t tried the Sainsburys’ sausages because I always thought they had egg in them? If not, I’ll have to give them a go, thanks! :o)

  9. Just tried these at the weekend and they were amazing. Thank you for the great recipe. I have managed to get the taste previously but not the rise. I will try with aquafaba next time and see how I get on. Will let you know.

  10. Hello, I just tried to make these and they’ve gone totally wrong but I don’t know why 🙁 They haven’t risen at all and are just a little but of batter in the bottom… I used koko milk instead of soya and the organ egg replacer is gluten free – would that make a difference? Marian xx

    • Hello there!

      Not sure if the gluten free egg replacer and koko would have made a difference as I’ve never used them… but usually duff puds is because of one (or more) of the following reasons:
      1. The oil wasn’t hot enough when you poured the batter into the tins
      2. The oven wasn’t hot enough at the start
      3. The oven door was opened before the puds were ready
      4. You have a rubbish oven like me!!! (This recipe works perfectly in my mum’s oven but often doesn’t work out great in mine. Same with some cake recipes!)
      5. What size was your pudding tin? This recipe works better with the smaller wells.

      One way to prevent a soggy bottom is to lower the heat once the tops look cooked, and just leave them in for another 5 mins or for as long as you can before burning.

      I hope you have better luck if you’re brave enough to try again! Xxx

  11. Hi! We had two previous unedible vegan Yorkshire results up until using your recipe, which had them looking glorious when they came out the oven! The outsides were brown and crispy (even the base) and they felt light. However on biting into them they were still pretty wet on the inside (I don’t mind doughy but this is different). They had the full 30 mins and they went into bubbling hot oil. If I’d left them in longer would they have eventually cooked through? Thanks, you have given me hope I don’t have to go without my favourite bit of a roast dinner!

    • Hi there,

      Sorry to hear about your wet insides!
      I should think that a bit longer in the oven would have helped – if the outside looks to be burning you can reduce the temperature slightly to make sure that the inside has time to properly cook through

      Hope that helps!

  12. I am a bit old and technically not brilliant….. I have been trying to find your roast ‘pork’ and stuffing joint creation, and not having much luck…..could you help me please?

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