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Vegan Yorkshire Pudding Recipes

Vegan Yorkshire Pudding Recipes

Vegan Yorkshire Puddings. Another recipe is posted below.

One of the things I did miss when I first went vegan was Yorkshire Pudding.
Its taken some time but Ive played about until Ive got it right.
Different methods seem to work for different people so don't get too disheartened if your first attempt needs a little work.

Enough for 12 Small Vegan Yorkshire puddings.

8 oz Self-raising flour
1 Tea spoon of lemon juice - fresh if you can as often bottled lemon juice has non veggie sweeteners.
1/2 pt Vegan Soya Yogurt -unsweetened and plain
1/2 pt Vegan Soya Milk or rice milk - unsweetened
pinch of salt
Pinch of baking powder

Mix all the ingredients together well to make a runny batter.
Heat you yorkshire pudding tray with a little vegetable oil in advance, until hot.
Carefully spoon the mixture into the tray without over filling.

Cook the vegan yorkshire puddings at about 180 C for about 20 minutes or until golden brown on top.

Try adding some herbs to your Vegan Yorkshire pudding mix for extra flavour.

Here is another recipe for Vegan Yorkshire Puddings. Thanks to Kris Dawson for passig it on.
Although I have not had a chance to try this one yet. Im told they rise very well, almost like traditional yorkshire puddings.
Once I have a chance to try this recipe I will update this blog and post some photos for you all.

3oz vegan margarine (I used oil)
4oz self raising flour, sieved
Pinch salt
1/2 pint soya milk
2oz whole egg replacer
2fl oz water
1tsp baking powder

Preheat the oven to 220c/425f/GM7.

Put 1tsp vegan margarine into each hole of a 9 hole bun tray - I used oil.

Mix the flour and salt well. Mix the egg replacer into a smooth paste
with the water then mix that in a jug with the soya milk.

Place the bun tray in the oven for 10mins so it gets very hot.

Add half the liquid containing egg replacer to the dry flour mix.
Whisk to a smooth paste then incorporate the rest of the liquid until
you have a smooth batter.

Remove the bun tin from the oven and very quickly spoon the batter
into each hole - it should sizzle. Return to the oven immediately and
bake for 15-20 mins.

I used a 4 hole YP tin, and made a further six in a silicone muffin
container. The 4 large ones did rise a little and were very crispy,
bit I used a bit too much oil in the tin.

The ones made in the muffin container, were small, about 3" height,
but were more cakey inside... I don't think vegan YPs will ever open
up like original ones.

Oh and it didn't mention in my recipe when to add the baking powder,
so I put it in with the flour and salt


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"Thanks for this great recipe for the vegan yorkshires. Mine worked out pretty well but you do need to get the tray and oil very hot for best results."


"Is this a picture of the puddings you made and do they really rise that much? I've got the flavour right with other recipes but never been able to get them to rise properly..."

Feb 28 2012, 22:12 PMby Small Bear

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