How to Make (or buy) Vegan Yorkshire Puddings

You can’t have a Sunday roast, without Yorkshire puddings! They are pretty simple to make (albeit a bit fiddly, and be careful with boiling oil). These 5-ingredient vegan Yorkshire Puddings are made with soy milk, self-raising flour, sea salt and baking powder, plus a little vegetable oil.

Before you start cooking, take a moment to check basic food safety for people and pets. For composting, bin allium offcuts (onion, leek, garlic, shallot, chives). Do the same with rhubarb, tomato, and citrus scraps, because the acids can upset compost creatures. Also, remove can lids, or press ring-pulls back over the opening, so wildlife doesn’t get stuck.

An alternative is to make toad-in-the-hole (The Veg Space) simply by adding sliced onions and Moving Mountains vegan sausages to the batter.

Always ensure your oven is hot before baking (to avoid sinking puddings) and don’t open the door while baking. Resting the batter for around 20 minutes before baking, helps to hydrate the flour for puffy puddings! Cool them on a wire rack if not serving immediately, to avoid them going soggy.

What makes vegan Yorkshire puddings work?

Traditional Yorkshire puddings rise because a thin batter hits very hot oil and a fully heated tin. Steam forms fast, the batter sets around it, and the puddings puff up. Eggs help with structure, but they’re not the whole story.

For a vegan version, the main support comes from flour, liquid, heat, and timing. A loose batter matters because it can expand quickly. A very hot oven matters because the lift happens early. The tin also needs to be fully heated, or the batter just sits there and turns heavy.

The key ingredients and why each one matters

You don’t need a long list. Plain flour works, though strong white flour often gives a bit more lift. Unsweetened soya milk is a common choice because it has more protein than many other plant milks, so it helps with structure.

Salt gives flavour, and a splash of water can loosen the batter if it feels thick. For the tin, use a neutral oil with a high smoke point, such as rapeseed or sunflower oil.

Some recipes add chickpea flour or baking powder. Those can help, but they also change the texture. If you want a solid base recipe, keep it simple first.

The biggest reasons they fail to rise

Most failures come down to heat and batter texture. These are the usual problems:

• The batter is too thick: It should pour easily, like single cream.
• The oil isn’t hot enough: Warm oil won’t give that fast first lift.
• The tin wasn’t preheated: A cold tray leads to flat puddings.
• The oven door opened too soon: Early heat loss can make them collapse.
• The wells were overfilled: Leave room for the batter to climb.

If they come out squat, dense, or pale, one of those is usually the reason.

How to make vegan Yorkshire puddings step by step

This is the part that matters most. Once you’ve done it once, the method feels quite calm and repeatable. You don’t need much kit either, just a bowl, a whisk, and a muffin tin or Yorkshire pudding tray.

Set the oven to 220C (200C fan) and let it heat fully. Put a little oil in each well, then place the tin in the oven while you sort the batter. That head start makes a real difference.

Mix the batter and get the texture right

In a bowl, whisk together flour, salt, and unsweetened soya milk until smooth. If it looks thick, add a splash of water. You’re after a batter that’s thin, smooth, and pourable, closer to single cream than pancake batter.

Whisk well so there are no floury lumps. A smooth batter rises more evenly and gives a lighter middle. If you have time, let it rest for 20 to 30 minutes. That helps the flour absorb the liquid, so the texture tends to be better. Still, if dinner is already running late, you can bake it straight away.

Heat the tin properly before you pour

When the oven is hot, leave the oiled tin in for at least 8 to 10 minutes. The oil should be very hot, almost smoking. That first sizzle is what starts the rise.

Hot oil and a hot tin do most of the heavy lifting here.

Take the tin out carefully and pour the batter in straight away. Fill each well about one-third to one-half full. That gives enough batter for a soft centre, but still leaves space to rise. Work with care, because hot oil spits if you rush.

Bake until tall, golden, and crisp

Return the tin to the oven at once. Bake for about 20 to 25 minutes, depending on your oven and the size of the wells. For the first 15 minutes, leave the door shut. That part matters more than people think.

By the end, they should look well risen, deep golden, and crisp at the edges. If they’re still pale, give them a few more minutes. A Yorkshire pudding should have a bit of colour. Pale ones often taste underdone.

Serve them straight away if you can. Like roast potatoes, they’re best in that first hot window, when the outside still crackles slightly and the middle stays tender.

What to look for in shop bought vegan Yorkshire puddings

Check the pack first. It should be clearly labelled vegan, not just dairy-free. Then look at whether they’re sold chilled or frozen, and read the cooking method before you buy.

Also scan the allergen list, especially if you need to avoid soya or wheat. Reviews can help as well. If people mention a decent rise, crisp edges, or a soft centre, that’s a good sign. If they say the puddings stay dense or rubbery, move on.

A frozen option can be handy because it keeps longer and is ready when you need it. Chilled ones may feel more convenient for a planned roast, but the best choice depends on how you shop.

You don’t need eggs to get a proper Yorkshire pudding. If you make them at home, the main thing is simple, a thin batter, hot oil, and a hot tin. If you buy them, look for clear vegan labelling and good cooking reviews. Either route can work well, and both can sit happily next to roast potatoes and gravy. The old idea that Yorkshire puddings need eggs feels less fixed once you’ve seen one rise properly.

Where to Buy Vegan Yorkshire Puddings

If you prefer to buy, Mabel’s offers store-bought vegan Yorkshires (no palm oil) which you can order in bulk and freeze the rest for later on (also sold wholesale to indie shops). The range includes toad-in-the-hole and giant Yorkshire puddings!

Ella’s Instant Yorkshire Pudding Mix is sold in a paper bag (with gluten-free options). Just add oat milk, soya milk and a little oil. Also sold wholesale, 20p from each sale goes to animal rescue charities.