How to Make (vegan) Yorkshire Puddings

Yorkshire puddings are there with England’s favourite comfort food, especially when smothered in vegan gravy. But you don’t need to buy plastic-wrapped versions nor make them with factory-farmed eggs.

It’s really easy to make vegan Yorkshire puddings, that taste just the same. And as they are cholesterol-free, you could eat them everyday, not just on Sundays!

These 5-ingredient vegan Yorkshire Puddings (Gaz Oakley) are the ultimate standby recipe, for when you fancy a snack or delicious side with your veggie Sunday roast. Did you know that Yorkshire puddings were first created as ‘starters’ before the dinner (a bit like soup)?

Keep fresh dough away from young children & pets. Read more on keeping people & pets safe in the kitchen. 

All you need for this recipe are 4 simple ingredients (soy milk, self-raising flour, sea salt and baking powder) plus a little vegetable oil for greasing.

After preheating your oven, just add a little oil to each part of a Yorkshire pudding tin, then make the batter, and pour into a jug. Heat the baking tray and then pour in your batter, and cook for around 15 minutes.

This recipe is by Gaz Oakley, a young Welsh chef, who is generally regarded as being one of the best in the world. So you know when you make his recipes, they work! Serve with vegan gravy.

Yorkshire puddings trace their roots back to the rustic kitchens of Northern England, when they were made to use up dripping from cooking meats. They weren’t served with Sunday roast, instead they were served before, a bit like soup.

Key Ingredients for Vegan Yorkshire Puddings

Making vegan Yorkshire puddings starts with a few essential ingredients, each playing a clear role in the final product’s texture and flavour.

• Flour: Plain or all-purpose flour forms the base. It provides structure and helps the batter rise by trapping steam during baking. Using a fine, smooth flour ensures a light batter and even rise.
• Plant-based milk: This adds moisture to make the batter runny enough to puff up nicely. It also contributes a subtle flavour that blends with the other ingredients.
• Binding agent (like flaxseed or aquafaba): Eggs traditionally bind the batter and hold air inside. Flaxseed mixed with water or aquafaba (the liquid from cooked chickpeas) effectively replaces this function by creating a gel-like texture that traps air bubbles for lift.
• Vegetable oil or vegan butter: Fat prevents the pudding from sticking and adds richness. It helps create crisp edges and a golden-brown crust.

Each ingredient works together to form a batter that can rise well and crisp up in a hot oven. Skipping or swapping them changes the texture, so knowing their role helps you tweak the recipe confidently.

Plant-Based Milk and Binding Agents

Not all plant milks behave the same in Yorkshire pudding batter, so picking the right one affects both taste and rise.

• Oat milk is creamy and mild, making it a great all-rounder. It keeps the batter smooth and adds subtle sweetness without overpowering other flavours.
• Soy milk has a slightly stronger flavour and thicker texture. It adds protein, which can help with structure, making it a good choice if you want a bit more bite.

How to Bake Perfect Vegan Yorkshires

Getting vegan Yorkshire puddings just right is all about combining the batter correctly and following the right baking steps. This section breaks down the process into clear stages, so you can achieve that classic puff and crunch without eggs or dairy. Let’s get straight into how to mix the batter and bake it for the best results.

Preparing the Batter

Start by mixing your dry and wet ingredients separately. This helps prevent lumps and gives you a smoother batter.

1. Dry ingredients first: Whisk together the flour, salt, and any baking powder in a bowl. This makes sure everything is evenly distributed before adding liquid.
2. Wet ingredients next: In another bowl, combine your plant-based milk, prepared flaxseed or aquafaba, and a touch of oil or melted vegan butter. Whisk until everything is well blended.
3. Combine slowly: Pour the wet mix into the dry ingredients bit by bit, stirring gently with a whisk or spoon. Stir enough to mix but avoid overworking the batter, which can make puddings tough.
4. Rest the batter: Leave the batter to rest for 20 to 30 minutes at room temperature. This step might seem small, but it lets the flour fully absorb the liquid, softening the batter and helping the puddings rise better in the oven.

If you spot any lumps, a few light pulses with a hand whisk will smooth them out. Avoid heavy stirring or blending as that can reduce air pockets that help puffiness. The batter should be runny but smooth, slightly thicker than pancake batter.

Baking Techniques for Crispiness and Rise

The baking method plays a huge role in how well your vegan Yorkshire puddings rise and crisp up. The secret is a very hot oven and preheated oil.

1. Preheat the oven and tray: Set your oven to a high temperature, around 220°C (425°F). Place your baking tray or a muffin tin inside while the oven heats up fully. This can take 15 minutes or longer.
2. Heat the oil properly: When the oven and tray are scorching hot, carefully pour a small amount of vegetable oil into each pudding mould. Return the tray to the oven until the oil starts to shimmer and almost smoke. This step is critical because the batter hits hot oil, which immediately starts to cook the edges, giving a crisp outer shell that traps steam inside to force the rise.
3. Add the batter quickly: Remove the tray from the oven and pour the batter evenly into the hot oil, filling each mould about halfway. Work fast so you don’t lose heat.
4. Bake without opening the door: Put the tray back in the oven immediately and bake for 20 to 25 minutes. Avoid opening the door, as sudden temperature drops make puddings collapse.
5. Look for golden, puffed puddings: Your vegan Yorkshire puddings are done when they are puffed high and golden brown all over. The tops should be crisp while the inside feels airy and light. If they look flat or soggy, the oven wasn’t hot enough or the oil wasn’t preheated sufficiently.

Soggy or Dense Yorkshire Puddings?

If your vegan puddings turn out soggy or heavy, the likely issue is that they didn’t crisp up properly. This usually happens when the oil or oven isn’t hot enough.

• Check oven temperature: The oven must be very hot—220°C (425°F) is ideal. A lower temperature won’t create enough steam to puff the batter or crisp the outside.
• Heat the oil thoroughly: The oil in each mould must be smoking hot before you add the batter. If the oil is lukewarm, your batter will soak in instead of crisping.
• Don’t cover puddings after baking: Leaving them trapped in the hot tin or covered while cooling can cause condensation and sogginess. Let them cool on a wire rack if you’re not serving right away.

A quick way to test is to carefully drop a small spoonful of batter in heated oil before pouring your full tray. If it bubbles and crisps immediately, you’re good to go.

Flat or No Rise in the Puddings

A common worry is puddings that just don’t puff up at all. This usually comes down to temperature or batter issues.

• Make sure the oven and tray are fully preheated: Both need to be hot before you add the batter. The quick burst of heat creates steam, which is what causes the rise.
• Avoid opening the oven door while baking: This drops the temperature suddenly and causes puddings to collapse.
• Check your batter consistency: The batter should be thin enough to spread easily but thick enough to coat the sides. If it’s too thick, it won’t rise well. If too thin, it will flatline.
• Rest the batter: Letting the batter sit for at least 20 minutes before baking hydrates the flour, helping puffiness.

If puddings still don’t rise, your batter may need a bit more binding agent (like an extra spoon of flaxseed or a little more aquafaba) or a touch of baking powder for extra lift.

Batter Sticking to the Tin

Sticky puddings are frustrating but usually mean the oil was insufficient or not hot enough when you added the batter.

• Use enough oil: Each mould must have a thin but generous layer of oil. Too little and puddings stick; too much, and they may become greasy.
• Preheat the oil in the oven: Don’t just warm the oil—heat it until it shimmers or just starts to smoke before pouring in the batter.
• Use a non-stick or well-seasoned tray: Silicone or good non-stick muffin trays help, but if you use metal tins, make sure they’re clean and oiled well.

If puddings stick, try gently loosening them with a thin knife or spatula once cooled slightly, then give the tin a quick wash and re-oil before the next batch.

Batter Lumps and Uneven Texture

Lumpy batter leads to uneven baking and irregular puddings. It’s easy to prevent with some simple steps.

• Whisk dry ingredients well: Sift or whisk your flour and any baking powder to avoid lumps.
• Mix wet ingredients slowly into dry: Pour wet slowly while whisking continuously to create a smooth batter.
• Avoid overmixing: While lumps are bad, over-beating can make puddings tough by developing gluten too much. Aim for smooth, but don’t overwork the batter.
• Rest the batter: Again, a rest helps the lumps dissolve naturally.

A finely-meshed sieve can help smooth out larger lumps before resting the batter if needed.

Oil Smoking or Burning

If your oil smokes heavily or burns, this creates an unpleasant taste and can ruin the puddings.

• Use an oil with a high smoke point: Vegetable oil, sunflower, or light olive oil work best.
• Don’t overheat the oven: While the oven must be hot, excessively high temperatures (above 230°C) can burn the oil fast.
• Keep an eye on oil colour: It should shimmer and ripple but not darken quickly.

If oil burns, wipe out the trays and start fresh with new oil and a slightly cooler oven setting.

Where to Buy Good Vegan Yorkshire Puddings

Mabel’s offer a fine line of vegan Yorkshire puddings, all free of palm oil. You can order in bulk and freeze what you don’t need, and this company also can offer wholesale to shops.

The range includes giant Yorkshire puddings and vegan toad-in-the-hole.

Ella’s Instant Yorkshire Pudding Mix hails from Yorkshire and is sold in a brown paper bag. Also in a gluten-free version, and available in several flavours including garlic, chive and cheese, or a combination. Just follow the instructions, adding oat milk, soya milk and a little oil.

These mixes are made in a vegan kitchen, with 20p from each sale going to animal rescue charity. Again these are available wholesale to shops and restaurants.

A Recipe for (vegan) Toad in the Hole

Toad in the Hole (The Veg Space) is one of England’s favourite dishes, and it’s extremely easy to make a vegan version. Originally created as a way for poor families to stretch out leftovers, today it can be a filling dish for everyone, or even a hefty side dish (sausages baked into Yorkshire pudding batter).

Many people question why you would try to make a traditional ‘meat dish’ vegan. For a start, most vegans still like the taste of meat. But more importantly, we don’t have enough land in England for everyone (60 million people) to eat free-range. So if you want better animal welfare (vegan or not), it’s important for everyone to eat less meat.

We like Moving Mountains as they aren’t owned by a meat company (like Richmond) and very tasty, affordable and easy to find in supermarkets.

All you do is make the Yorkshire pudding batter and chill. Then fry your vegan sausages until done. Place these and your sliced onions into the batter, and bake for around 30 minutes in a metal tin. Serve with steamed green vegetables and vegan gravy.