Yorkshire Pudding (Vegan)
A weeknight-friendly vegan built around unbleached white flour, whole wheat pastry flour and salt — roughly 60 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and whisk. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Gluten Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Whisk the white flour, whole wheat pastry flour and salt together in a bowl to combine evenly.
- Melt the vegan margarine, then whisk it together with the soy milk and very cold water until smooth.
- Gradually pour the wet mixture into the flour, whisking continuously to form a smooth, thin, pourable batter. Cover and rest the batter in the refrigerator for at least 30 minutes; this helps it rise.
- Preheat the oven to 220 C (425 F) and divide the vegetable oil between the cups of a 12-hole muffin tin or a Yorkshire pudding tin.
- Place the oiled tin in the hot oven for about 8 to 10 minutes until the oil is smoking hot; this is essential for a good rise.
- Carefully remove the tin and quickly pour the cold batter into each cup, filling them about halfway so the hot oil sizzles around the edges.
- Return to the oven immediately and bake for 20 to 25 minutes without opening the door, until the puddings are puffed, deep golden and crisp. Serve straight away.
You'll use: Oven · Whisk
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Yorkshire Pudding (Vegan) take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Yorkshire Pudding (Vegan) vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Yorkshire Pudding (Vegan) is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Vegan roast 2024-02-04.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.