Vegan Yorkshire Puddings

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Vegan Yorkshire Puddings

A roast dinner just isn’t complete without vegan Yorkshire puddings! These egg-free and dairy-free versions are simple to make and taste amazing soaked in gravy.

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Historically, Yorkshire puddings were the traditional accompaniment to roast beef on a Sunday, but they became loved as a tasty treat in their own right. Soon, all Sunday roasts featured a Yorkshire on the plate and they can even be found in giant Yorkshire form, acting as the plate and being filled with sausages, veg and mash.

But the vegan Yorkshire pudding remained somewhat elusive.

Until now.

We don’t believe that vegans have to miss out on anything, which is why we love this delicious recipe.

Why aren’t vegan Yorkshire puddings available to buy yet?

Well, the traditional recipe can be difficult to adapt as there isn’t an easy substitute for the egg. Many replacements create a more cake-like texture, whereas what you’re looking for in a good Yorkshire is a light, fluffy and crispy batter.

While the texture in the following recipe works perfectly when making it on a small scale, mass creating it and getting it right for large batches may not be quite so easy!

What’s the secret to a good vegan Yorkshire pudding?

Make sure you put some oil into the muffin tin and heat it up in the oven until it’s smoking hot, before the batter goes anywhere near it. Then just be very careful, because hot oil can splash.

Cooking tips

If someone you’re cooking for can’t have soya milk, you can use oat milk in this recipe instead. Other plant milk alternatives, for example almond or coconut, might add a different flavour to the puddings, so they’re best avoided.

White vegetable fat (shortening), is a solid fat that’s made from vegetable oil and is often used for making pastry or buttercream. In the UK, popular brands include Trex, Flora White or Cookeen, while in the US Crisco often is the brand of choice.

Total Time: 50 minutes

Prep Time: 10 minutes

Cook Time: 40 minutes

Calories: 81

Servings: 20


Total Time: 50 minutes

Calories: 81

Servings: 20




(Servings: 20)

  • 0.2 0.2 tbsp white vegetable fat (shortening)
  • 0.2 0.2 tbsp gram flour
  • 28.5 28.5 ml unsweetened soya milk
  • 11.5 11.5 g plain flour
  • 0.1 0.1 tsp sea salt flakes


  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. Place a small piece of vegetable fat into each hole of a muffin tin and transfer to the oven to heat up for 10 minutes.
  3. Mix the flours and salt together in a large bowl.
  4. Using an electric whisk, slowly whisk the soya milk into the dry ingredients until you have a smooth, bubbly batter. Leave to stand until needed.
  5. When the fat is hot, whisk the batter briefly and pour into the jug. Working quickly and carefully, remove the trays from the oven and fill two-thirds full with the batter.
  6. Quickly return to the oven and leave to cook, without opening the door, for 30 minutes.
  7. Best served immediately.

Each 46g serving provides:

3.3g Fat, 0.8g Saturates, 0g Sugars, 0.59g Salt.

Looking for a vegan roast to serve with your Yorkshire puddings? Then you need to try these meat-free vegan roast recipes 

Written by

Vegan Food & Living

Vegan Food & Living is the UK's only dedicated vegan magazine and website dedicated to celebrating the vegan lifestyle. We keep you up-to-date on all the latest news and events in the world of veganism as they happen, as well as sharing delicious recipes, expert health advice and informative features about all aspects of your vegan lifestyle, from campaigning to vegan fashion.

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