fbpx
  • Vegan Yorkshire Pudding

    The holy grail of vegan roast dinners: Vegan Yorkshire Pudding! These vegan Yorkies are created with just a few simple ingredients, that you can easily get at any supermarket or already have in the pantry! They are crunchy on the outside, fluffy on the inside – and no eggs needed!

    A bowl full of vegan Yorkshire puddings

    Vegan Yorkshire Pudding Recipe

    If you have followed me on Instagram for a while, then you might know that I’ve been working on a Yorkshire pudding recipe for quite some time in order to get the right crunch and fluffiness that I love. One thing I’ve learned in the process is that people have different expectations when it comes to Yorkshire pudding recipes – some like them ultra crunchy, some smooth, some chunky, some super soft and fluffy. I feel that I fall into the category of 50% crunchy, 50% fluffy + chunky, as that’s how I love my vegan Yorkshire pudding the most!

    If you love them just like that, this is definitely the recipe for you!

    Hand holding a vegan Yorkshire pudding

    INGREDIENTS FOR THIS RECIPE

    To make this Vegan Yorkshire pudding you only need a handful of simple ingredients:

    • vegetable oil
    • plain flour 
    • cornstarch 
    • fine black salt (kala namak) – optional but highly recommend it
    • chickpea flour
    • baking powder
    • baking soda
    • plant milk
    • apple cider vinegar

    Please read the below notes regarding the ingredients!

    Notes on the Yorkshire Pudding Ingredients

    Vegetable Oil

    In this recipe, the vegetable oil is heated in a muffin tray ahead of adding the Yorkshire pudding batter. This is done at a high temperature (450°F [232°C]). It is important that you use vegetable oil with a high smoke point so that the oil does not burn at this temperature. Using the wrong type of oil can not only ruin the taste of your Yorkshire pudding but also be toxic.

    I generally recommend opting for a type of oil like rapeseed oil or an oil that’s intended for use at high temperatures, but the smoke point might vary depending on the producer and brand.

    Sadly, in the UK the smoke point of oil does not have to be mentioned on the label, and therefore most brands don’t. The best thing to do would be to contact the brand directly if you want to make extra sure that their oil can be used at high temperatures.

    To note: this is important for all types of recipes that include oil, not just Yorkshire puds.

    Cornstarch

    In the UK this is often also called: cornflour. Basically, that white fine powder stuff you use to thicken your sauces, that’s what we need for this recipe 😉

    Black Salt (Kala Namak)

    Kala Namak is a sulfurous salt that – when added to recipes – gives them that typical eggy taste. In this Yorkshire pudding recipe, it’s an optional ingredient, as I understand not everyone might have easy access to it.

    I got a jar of it at Whole Foods a while back – and as you would only ever add tiny amounts of it to food (it can otherwise taste overwhelming) even a small jar can last you a very long time! I definitely recommend investing in some.

    It adds the egg flavour into these Yorkshire puds and I don’t recommend leaving it out for flavour purposes.

    Chickpea Flour

    Chickpea flour (often also called ‘gram flour’) is another ingredient that is not mandatory in this Yorkshire pudding recipe, but it adds a delicious egg flavour to these puds alongside the black salt.

    If you don’t have any to hand though, feel free to leave it out.

    Plant Milk

    I usually use unsweetened soya milk for my recipes at home, as I find it curdles best for this recipe. You can also use almond milk or oat milk.

    Apple Cider Vinegar

    For this recipe, we need to curdle the plant milk. This is done by adding an acid, such as apple cider vinegar or lemon juice to the milk, stirring briefly, and then setting it aside for 10 minutes. During this time the milk will curdle and become like buttermilk.

    The acidity in this vegan buttermilk will react with the baking powder and baking soda once combined with the dry ingredients and create a wonderfully airy and fluffy texture for these vegan Yorkshire puds when baked.

    If you don’t have apple cider vinegar to hand, you can use white vinegar.

    A vegan roast dinner on a white plate

    To make these vegan Yorkshire puddings here are a few things to note regarding the equipment to use:

    Oven

    I have a standard oven in my kitchen and I use the fan-assisted setting when making these golden Yorkshire puds.

    Muffin Tray

    For this vegan Yorkshire pudding recipe, I always use a large 6-hole muffin tray. These large ones are usually double the size of standard muffin trays.

    I have tried a classic British Yorkshire pudding tray before but have found that with a vegan Yorkshire pudding batter, they don’t work very well. It’s important to note that these vegan Yorkshire puds are chemically very different from traditional Yorkshire puds (that are made with mostly egg) and they, therefore, react slightly differently in heat and have other requirements to make them work. Big muffin tray it is, I would say!

    This recipe would still work in a small muffin tray, but they won’t fluff up as much to the Yorkshire pudding shape. Still delicious though!

    Big muffin tray with six muffin holes filled with vegan Yorkshire puddings

    How to make Vegan Yorkshire Pudding

    This recipe for vegan Yorkshire pudding is pretty straightforward, however, I recommend reading all the steps in detail before starting the recipe.

    Step 1: Prepare and preheat the muffin tray

    Start by pouring 1 tablespoon of vegetable oil into each muffin hole of a large 6-hole muffin tin. Place it in the oven at 450°F (232°C) and preheat the oil and the oven for roughly 20 minutes until steaming hot. 

    Important: Please see the ingredient notes regarding the type of oil to use for this recipe!

    A large six whole muffin tray filled with oil for creating vegan Yorkshire puddings

    Step 2: Combine dry ingredients

    In a mixing bowl, sift and whisk the plain flour, cornstarch, kala namak (also called: black salt), chickpea (gram) flour, baking powder, and baking soda.

    Dry ingredients for creating vegan Yorkshire pudding

    Step 3: Combine wet ingredients

    In a separate jug mix together the plant milk and apple cider vinegar and set it aside for 10 minutes to curdle. This mix is a vegan type of ‘buttermilk’ and the acidic vinegar will, later on, react with the baking powder and baking soda in our dry mix.

    It’s important to only combine the wet mix with the dry ingredients right before you’re ready to fill your muffin tray.

    What ingredients for creating vegan Yorkshire pudding

    Step 4: Filling the batter

    When the oil in the muffin tray is steaming hot, carefully pour the plant milk mix into the dry ingredients and quickly whisk to combine.

    Mixed batter for creating vegan Yorkshire pudding

    Carefully remove the hot muffin tin from the oven and quickly pour the batter into the hot oil, about 3/4 all the way up. 

    What I usually find easiest with my oven, is to open the oven door, move the tray forward by a few centimeters and fill the Yorkshire pudding batter into the hot oil with a soup ladle. It’s best to wear oven gloves to make sure you don’t burn yourself!

    Decide what works best for you, the key to making the perfect vegan Yorkshire pudding is to work quickly here as the batter-filled tray needs to be back in the hot oven with the door closed as soon as possible – otherwise the oil might cool down too quickly and your Yorkshire puds become soggy instead of crispy.

    Step 5: Roasting

    Roast your vegan Yorkshire pudding at 450°F (232°C) for 10-13 minutes until risen and golden.

    Carefully remove the muffin tray from the hot oven and place it onto a heatproof surface. Remove the vegan Yorkshire pudding from each muffin hole and set them onto a kitchen towel to remove any excess oil.

    Step 6: Serving

    Vegan Yorkshire pudding is best served immediately and simply delicious alongside roast potatoes and covered in vegan gravy (simply the best!).

    A bowl full of vegan Yorkshire puddings photograph from above

    How to serve Yorkshire pudding?

    Yorkshire pudding is best served alongside roast potatoes, a roast main (e.g. a nut roast or a Wellington), and your favourite gravy.

    If you love roast dinners, then please consider pre-ordering a copy of my upcoming book ‘The Ultimate Guide to Vegan Roasts’! US/CAN publication is currently scheduled for March 8th, 2022, with the book launching in the rest of the world (including the UK, AUS and EU) in the weeks following.

    The book is in English with 60 recipes all around vegan roasts, from vegetable-loaded mains to more meaty ones, alongside delicious side dishes (such as Yorkshire puds!) and my favourite vegan gravies.

    You can (pre)order the book here:

    Amazon: https://www.amazon.com/Ultimate-Guide-Vegan-Roasts-Feast-Worthy/dp/1645675122/

    If you’re outside of the US, just go to your local Amazon website and search for ‘Romy London’ and the book will come up!

    Amazon.co.ukhttps://www.amazon.co.uk/Ultimate-Guide-Vegan-Roasts-Feast-Worthy/dp/1645675122/

    Barnes & Noble: https://www.barnesandnoble.com/w/the-ultimate-guide-to-vegan-roasts-romy-london/1139211826

    Books-a-Million: https://www.booksamillion.com/p/Ultimate-Guide-Vegan-Roasts/Romy-London/9781645675129

    Bookshop: https://bookshop.org/books/the-ultimate-guide-to-vegan-roasts-feast-worthy-recipes-everyone-will-love/9781645675129

    Indiebound: https://www.indiebound.org/book/9781645675129

    Book Depository: https://www.bookdepository.com/Ultimate-Guide-Vegan-Roasts-Romy-London/9781645675129

    Book Depository offers free delivery worldwide!

    If you don’t want to wait for the book, here are a few delicious options to serve alongside these vegan Yorkshire puddings from the blog:

    A delicious vegan roast dinner on a white plate including the vegan Yorkshire pudding covered in vegan gravy

    Can this Yorkshire pudding recipe be made gluten-free?

    I don’t see why not. However, I need to add that I have not tried this recipe with a gluten-free free flour alternative myself. If you are up for the experiment, ensure to use a gluten-free flour mix intended for baking. Do not use any single ingredient-based flowers, e.g. rice flour or nut-based flour.

    Can I freeze Yorkshire puddings?

    In general, this is a great option if you are making these vegan Yorkshire puddings ahead of time. However, for best results, I recommend making these fresh and enjoying them on the day.

    These Vegan Yorkshire Puddings are:

    • vegan
    • dairy-free and egg-free
    • easy to make
    • a vegan version of the British classic
    • perfect for a Sunday roast or Christmas dinner
    • using only simple ingredients
    • simply delicious
    • crunchy on the outside, fluffy on the inside

    If you’ve tried and loved this recipe, I would love for you to leave a star rating and short review at the bottom of this recipe post ❤️

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    A bowl full of vegan Yorkshire puddings, crispy on the outside fluffy on the inside

    Vegan Yorkshire Pudding

    • Author: romylondonuk
    • Prep Time: 35
    • Cook Time: 10
    • Total Time: 45 minutes
    • Yield: 6 1x
    • Category: Roast Dinner
    • Method: Roasting
    • Cuisine: British
    • Diet: Vegan

    Description

    The holy grail of vegan roast dinners: Vegan Yorkshire Pudding! These vegan Yorkies are created with just a few simple ingredients, that you can easily get at any supermarket or already have in the pantry! They are crunchy on the outside, fluffy on the inside – and no eggs needed!


    Ingredients

    Units Scale
    • 6 tbsp (84 ml) vegetable oil (1 tbsp per Yorkshire pud)
    • 3/4 cup (100 g) plain flour
    • 1 cup (130 g) cornstarch
    • a pinch of fine black salt (kala namak) – optional but highly recommend adding!
    • 2 tbsp (28 g) chickpea flour
    • 2 tsp (9 g) baking powder
    • 1 tsp baking soda
    • 1 1/4 cups (300 ml) plant milk
    • 1 tbsp (15 ml) apple cider vinegar

    Instructions

    1. Pour 1 tablespoon of the vegetable oil into each muffin hole of a 6-hole muffin tin. Place it in the oven at 450°F (232°C) and heat the oil for roughly 20 minutes until steaming hot. 
    2. In a mixing bowl, sift and whisk the plain flour, cornstarch, kala namak, chickpea (gram) flour, baking powder, and baking soda. In a separate jug mix together the plant milk and apple cider vinegar and set it aside for 10 minutes to curdle. 
    3. When the oil in the muffin tray is steaming hot, pour the plant milk mix into the dry ingredients and quickly whisk to combine. Carefully remove the hot muffin tin from the oven and quickly pour the batter into the hot oil, about 3/4 all the way up. 
    4. Quickly, but carefully move the muffin tray back into the oven and roast your vegan Yorkshire pudding at 450°F (232°C) for 10-13 minutes until risen and golden.
    5. Remove from the muffin tin and carefully move the Yorkies onto a kitchen towel to remove any excess oil, then serve immediately alongside your roast potatoes & cover in gravy (simply the best!).

    Notes

    To make this vegan Yorkshire puddings, it is important that the oil is hot by the time you add the butter to the oil. I have reached the best results by not removing the hot muffin tray from the oven but instead opening the oven door and pouring the batter in with a soup ladle. Be really careful if you want to try this and be aware that it might be a bit messy in the beginning. If the oil is not properly hot, then your Yorkshire puddings might not rise as nicely and instead become soggy as they are soaking up the oil instead of frying in the oil as soon as it touches it.

    I am certain that these vegan Yorkshire puddings can also be made gluten-free however I have not tried this myself. If you are up for the experiment, I recommend using a gluten-free flour mix intended for baking. Do not attempt this recipe with a single ingredient flour replacement, e.g. rice flour or nut-based flours.

    When combining the batter for these vegan Yorkshire puddings, make sure you whisk in the wet ingredients right before you are intending to pour the Yorkshire pudding batter into the hot oil. The longer the batter rests, the longer the ingredients will react with each other and your Yorkshire pudding would become less airy and less fluffy if you leave the batter to sit for too long.

    Make sure to use a vegetable oil with a high smoke point, so it doesn’t burn in your oven.

    Keywords: Vegan Yorkshire pudding, vegan Yorkshire puddings, Yorkshire pudding, vegan roast dinner, Yorkshire pudding recipe, vegan Yorkshire pudding recipe, recipe, roast dinner, vegetarian roast dinner, plant-based Yorkshire pudding, vegan roast, vegan roast, roast dinner, vegan Christmas dinner, vegan Christmas recipes, Thanksgiving, Christmas, vegan Thanksgiving roast, vegan Thanksgiving dinner,

    If – like me – you love Pinterest, you can find me here & if you like, you can click any image on this blog post to find some hidden Pinterest graphics to pin to your boards 😊 

     © Romy London / Romina Callwitz | All images and content are copyright protected. Please do not use my images and content without prior permission. If you wish to re-publish this recipe, please get in touch via email. Thank you so much for supporting romylondonuk.com!

    *Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.

    Follow:
    Share:

    2 Comments

    1. Bethany
      December 22, 2021 / 9:50 am

      Just made these today and they’re hands down the best ones I’ve tried yet! Thanks for the recipe

    2. Brit
      December 22, 2021 / 10:02 am

      Heck yes, love these!






    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating


    Looking for Something?