Veganise this: Yorkshire Puddings

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Yorkshire Puddings with Gravy

Veganise this: Yorkshire Puddings

In Episode 1 of the Meat and Veg Podcast Mark challenged Emma to make Yorkshire Puddings Vegan. Scroll down to find Mark’s classic recipe and Emma’s dairy and egg free alternative.

Yorkshire Puddings are an absolutely essential side dish for a roast dinner. They are a baked “pudding” made from a frothy batter of eggs, flour and milk that is cooked in a shallow tin filled with hot fat causing them to rise in the oven.

Vegan Yorkshire Puddings

To make vegan Yorkshire Puddings you have to make substitutions for almost all of the ingredients which is why they are notoriously difficult to master! Let’s do a quick run through of all the ingredients you will need:

Flour (and baking powder)

Let’s start with the easiest ingredient of all – flour. This is the one ingredient you don’t have to worry about when making Yorkshire Puddings for vegans. But, do make sure you are using self-raising flour instead of plain flour. The self-raising flour already includes raising agents to help the Yorkshire Puddings rise in the oven. That being said, I still add a little extra baking powder which reacts with the wet ingredients to give them EVEN MORE lift.

Milk (and water)

The milk is the easiest thing to substitute as you can simply swap this for your preferred plant milk. I use oat milk or soy milk. There is some debate about whether adding water to the batter creates a crisper Yorkshire Pudding. I use a combination of milk and sparkling water to create even more bubbles in the batter which helps for a lighter, more well risen pudding.


This is the hardest part of the batter to substitute. Eggs appear in recipes for a variety of reasons. With traditional Yorkshire Puddings the egg is there to help create rise. The sparkling water used in the batter helps, as does the raising agent in the self raising flour and the extra baking powder.

Hot fat

Almost every recipe you will find for Yorkshire Puddings (vegan or otherwise) will call for the fat to be smoking hot. This helps to create oven spring which is super important with a vegan batter. Meat eaters like Mark will tell you that beef dripping makes the best Yorkshire Pudding but, of course, this isn’t an option for vegetarians or vegans.

But, beef fat isn’t just good because of the extra flavour, it has also been proven to create crisper Yorkshire Puddings due to it having a high amount of saturated fat. That being said, using super hot vegetable oil and substituting some milk for sparkling water means even these Vegan Yorkshire Puddings are nice and crisp on the outside!


Because we’re missing the richness of the eggs and the umami flavour from the beef dripping we have to add in extra flavour to the batter itself. I like to keep things simple with just salt and pepper (they are going to get covered in gravy anyway) but I’ve seen some vegan recipes that add mustard for an extra kick. The choice is yours!

The recipes

Without further ado, here are our recipes for both classic and vegan Yorkshire Puddings.

If you give the vegan Yorkshire Puddings a go, let us know what you think in the comments!

Vegan Yorkshire Puddings

These vegan Yorkshire Puddings are the perfect accompaniment to a veggie roast dinner. Smother with onion gravy and enjoy.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine British
Servings 8 people


  • Muffin tin or Yorkshire pudding tray


  • vegetable oil
  • 225 grams self-raising flour
  • 0.5 tsp baking powder
  • salt and pepper
  • 250 millilitres plant milk (e.g. oat milk or soy milk)
  • 150 millilitres sparkling water


  • Pre-heat your oven to 220C / 425 F / gas mark 7.
  • Pour oil into the bottoms of a muffin tin (roughly 2-3mm of oil) and place into the oven to get really hot.
  • In the meantime, add the flour, baking powder and a large pinch of salt and cracked black pepper to a mixing bowl and make a well in the middle.
  • Slowly add the milk and mix until a smooth batter is firmed.
  • Finally whisk in the sparkling water.
  • Once the oil is smoking hot pour in the batter evenly between the tins (there should be a nice sizzle as the batter hits the oil)..
  • Return the tins to the oven and bake for 25-30 minutes until risen, crisp and golden brown!
Keyword yorkshire pudding

About the author

This recipe was created by Emma.

Emma is a vegan food blogger who has been sharing her recipes with the world for the last 10 years.

You can find more recipes like this at

If you’d prefer the non-vegan version of Yorkshire Puddings, why not try Mark’s recipe below.

Classic Yorkshire Puddings

These are the traditional Yorkshire Pudding recipe made with milk, eggs, beef dripping and more.
Prep Time 10 mins
Cook Time 20 mins
Resting time 4 hrs
Total Time 4 hrs 30 mins
Course Side Dish
Cuisine British


  • Muffin tin or Yorkshire pudding tray


  • 4 eggs
  • 350 millilitres whole milk
  • 225 grams plain flour
  • beef dripping


  • In large jug, whisk together the eggs and milk.
  • I a separate, large mixing bowl sift the flour and then slowly begin to whisk in the egg and milk mixture (do not worry if there are lumps)
  • Leave the batter to rest at room temperature for 4 hours.
  • While the batter is resting, pre-heat your oven to 200C / 400F / gas mark 6.
  • Add 1 teaspoon of beef dripping to each hole of a muffin / Yorkshire pudding tin then place in the oven for 20 minutes or until the beef dripping is hot.
  • Remove the muffin / Yorkshire pudding tin from the oven and add batter to each hole (there should be a nice sizzle as the batter hits the oil).
  • Place the tray back in the oven and cook for 20 minutes or until risen and golden brown.
Keyword yorkshire pudding

About the author

This recipe was created by Mark.

Mark is a personal trainer and qualified nutritionist. He loves coming up with delicious recipes that won’t leave you feeling hungry!

What would you like to see us make vegan next? Let us know in the comments below.

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