This holiday, create a dish that will warm your guest’s bellies and hearts! My version of a vegan Yorkshire Pudding will have your guests asking for seconds. Yorkshire pudding is a common English side dish consisting of a baked pudding made from a batter consisting of eggs, flour, and milk or water. It is the ultimate comfort food and we’re going to turn it into a plant-based feast!
Yorkshire puddings are traditionally served with a roast and smothered in gravy, but vegans can now enjoy a once loved favourite. I tried several recipes without using an egg replacer and none of them hit the mark… and some them were downright disasters. When I removed these Yorkshires from the oven, I was ecstatic! This recipe has the right height, colour, texture and glorious puffiness of a traditional Yorkshire Pudding. A perfect vessel to be smothered in vegan mushroom gravy.
Scroll below for a full list of ingredients and instructions to make my Vegan Yorkshire Pudding. Is this not the holiday main dish you’re looking for? Try my recipes for Beyond Meat Vegan Wellington, Sweet Miso Glazed Eggplant, Cranberry, Bay Leaf and Walnut Hasselback Squash and a Vegan Purple Potato Shepards Pie.
PrintVegan Yorkshire Pudding
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Method: Baking
Ingredients
- 6 tsp of vegan butter
- ¼ cup of egg replacer. I use Bob’s Red Mill
- ½ cup of self-rising flour, sieved
- 1 tsp baking powder
- Salt to season
- 1/3 cup of water
- 1 cup of plant milk
Instructions
- Preheat oven to 425F. In a six-hole muffin tray drop a tsp of vegan butter (can sub sunflower oil) into each hole.
- Place the muffin tray in the oven for 10 minutes so it gets very hot.
- Meanwhile, in a small bowl add the egg replacer and water. Whisk into a smooth paste. Set aside.
- Add the flour, baking powder, plant milk, egg mixture and salt to a blender. Blend on high until well combined. Alternatively, whisk by hand in a large bowl until a smooth batter forms. The mixture should be similar to a pancake batter. If too thick add a little more water.
- Working quickly but carefully, remove the muffin tin from the oven and spoon or pour the batter into each hole- it should sizzle. Return the tin to the oven immediately and bake for 18-22mins or until the outsides are a deep golden brown.
