Perfect Vegan Yorkshire Pudding

Here’s my go-to recipe for vegan Yorkshire puddings, with a simple egg-free batter that rises beautifully and creates those classic crispy edges and soft centers we all know and love.

These Yorkshire puddings have become a Sunday dinner staple in our house, even though we’re not British. I always make extra because everyone wants seconds, and they’re just as good warmed up the next day with gravy!

What Kind of Flour Should I Use?

This recipe calls for a specific blend of flours that each play an important role in creating the perfect Yorkshire pudding texture. The combination of all-purpose flour and bread flour gives you the best of both worlds – the all-purpose flour provides tenderness while the bread flour adds extra structure thanks to its higher protein content. If you can’t find bread flour, you can use all regular all-purpose flour instead, though your puddings might not rise quite as dramatically. Just make sure your flour is fresh and hasn’t been sitting in your pantry for too long, as older flour can affect how well your Yorkshires rise. A quick tip: measure your flour by weight rather than volume for the most accurate results.

Options for Substitutions

While some ingredients are key to getting that perfect rise and texture, here are some substitutions you can try:

• Flours: If you don’t have bread flour, you can use all regular all-purpose flour instead. The cornflour (cornstarch) is important for texture, but potato starch can work in its place.
• Soy milk: Other plant-based milks can work, but stick to ones with higher protein content like oat or pea milk. Avoid coconut milk as it’s too fatty and can make the puddings heavy.
• Aquafaba: This is a crucial ingredient that can’t really be substituted as it’s key to the structure. If you don’t want to open cans of chickpeas, you can cook dried chickpeas and save the cooking liquid.
• White wine vinegar: Apple cider vinegar or regular white vinegar will work just as well here – you just need that acid reaction with the baking powder.
• Vegetable shortening: You can use refined coconut oil or a neutral-flavored vegetable oil that can handle high heat. Just make sure whatever you use is really hot before adding the batter.

Watch Out for These Mistakes While Baking

The temperature of your ingredients plays a crucial role in achieving tall, puffy Yorkshire puddings – using cold aquafaba or soy milk straight from the fridge will prevent proper rising, so make sure everything is at room temperature before starting. Getting your pan temperature right is another common challenge – the muffin tin needs to be smoking hot with melted shortening before you pour in the batter, or you won’t get that signature rise and crispy exterior. Don’t be tempted to open the oven door while baking, as this sudden temperature change can cause your puddings to collapse faster than a failed soufflé. For the best results, let your batter rest for 30 minutes before baking (but not longer than an hour), and make sure to whisk it again right before pouring into the hot pan to incorporate any settled flour. A final tip: fill your muffin tins only about 1/3 full – overfilling is a common mistake that leads to dense, heavy puddings instead of light, airy ones.

What to Serve With Yorkshire Puddings?

These puffy, golden Yorkshire puddings are perfect partners for all your favorite roast dinner fixings! The most traditional way to serve them is alongside a Sunday roast with plenty of hot gravy to fill those crispy wells. I like to round out the plate with roasted potatoes, carrots, and Brussels sprouts for a proper British-style feast. Since this is a vegan version, try it with a mushroom and lentil roast or your favorite plant-based protein – they’ll soak up all those tasty juices just like traditional Yorkies do. You can also keep things simple and serve them on their own with just gravy for dipping as a cozy snack.

Storage Instructions

Keep Fresh: Yorkshire puddings are best eaten right away while they’re hot and puffy! But if you have leftovers, let them cool completely and pop them in an airtight container in the fridge for up to 2 days. They might lose some of their height, but they’ll still taste good.

Freeze: These vegan yorkies freeze really well. Once they’re completely cool, place them in a freezer bag or container and they’ll keep for up to 1 month. I like to separate them with parchment paper to prevent them from sticking together.

Warm Up: To bring back some of that fresh-from-the-oven magic, pop your yorkshire puddings in a preheated oven at 350°F (175°C) for about 5-7 minutes until they’re heated through. If frozen, no need to thaw first – just add a few extra minutes to the heating time.

Preparation Time	15-30 minutes
Cooking Time	35-40 minutes
Total Time	90-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 30-35 g
• Carbohydrates: 120-130 g

Ingredients

• 6.5 oz unsweetened plain soy milk (room temperature, about 70°F)
• 1.23 oz bread flour
• 1.5 tsp sugar
• 1 tsp salt
• 2 tbsp corn starch
• 4.41 oz all-purpose flour (I prefer King Arthur all-purpose flour)
• 4.5 tsp baking powder (ensure it’s fresh for proper rise)
• 6 tsp vegetable shortening (gives the best crispy texture)
• 2.47 oz water (room temperature)
• 6.88 oz aquafaba (room temperature)
• 1.5 tsp white wine vinegar

Step 1: Prepare the Dry and Wet Mixtures

Begin by sieving together plain white flour, strong white bread flour, cornstarch, baking powder, fine sea salt, and sugar in a large bowl.

Mix well to ensure all dry ingredients are uniformly combined, then set aside.

In a measuring jug, whisk together soy milk, aquafaba, water, and vinegar, adding them in the given order.

Pour this wet mixture into the dry ingredients and whisk until just combined, forming a smooth batter.

Step 2: Rest the Batter

Cover the batter and allow it to rest at room temperature for at least one hour.

This resting period helps the ingredients meld together, improving the final texture of your bake.

Step 3: Preheat and Prepare the Muffin Tin

Preheat your oven to 220 °C.

While waiting for the oven to heat, use vegetable shortening to grease the insides of a deep 6-hole muffin tin.

Add an extra teaspoon of shortening to each hole.

Place the tin in the pre-heated oven for 5-7 minutes, or until the shortening is completely melted and very hot.

Step 4: Pour and Initial Bake

Working quickly to maintain the heat, evenly divide the rested batter between the 6 holes of the muffin tin.

Pour in a circular motion around the insides, which helps trap some shortening in the center and form the characteristic hole.

Quickly return the tin to the oven and bake for 10 minutes.

Step 5: Form the Center and Continue Baking

After 10 minutes, remove the tray from the oven.

The puddings should be pale yet puffed up like muffins.

Use a lightly greased tablespoon or teaspoon to gently push down a hole in the center of each pudding.

Return the puddings to the oven and bake for a further 15 minutes.

Step 6: Final Bake and Serve

Remove the tray from the oven once more.

Carefully remove the puddings and place them on a baking sheet; they should be lightly golden at this stage.

Return them to the oven for a final 10-15 minutes or until they are golden and crispy all over.

Remove from the oven and serve immediately for optimal freshness, or let them cool to room temperature.

For longer storage, transfer to an airtight container and freeze for up to 3 months.

Reheat in the oven at 160 °C for 10 minutes before serving.