Recipe Vegan Yorkshire Pudding Made Easy and Delicious

Yorkshire pudding is a beloved British classic, traditionally made with eggs and dairy, but what if you are following a vegan lifestyle or simply want to try a plant-based twist? This vegan Yorkshire pudding recipe is the perfect answer!

Crispy on the outside, soft and airy on the inside, these puddings are easy to make and just as delicious as the original. Whether you’re serving them alongside a hearty vegan roast, or using them to scoop up gravy and veggies, they’re sure to impress at any meal.

By cleverly substituting eggs with a blend of chickpea flour and plant-based milk, you can achieve that signature rise and fluffiness without compromising flavor. This recipe is straightforward, uses simple pantry staples, and will become your go-to for Sunday dinners or special occasions.

Ready to bring some plant-based British comfort to your table? Let’s dive right in!

Why You’ll Love This Recipe

This vegan Yorkshire pudding recipe is a game changer for anyone avoiding eggs or dairy. It captures the essence of the traditional pudding’s texture and taste, but with a wholesome, plant-based twist.

• Easy to make: Just a few simple ingredients and straightforward steps.
• Egg-free: Uses chickpea flour as a natural binder and leavening agent.
• Versatile: Perfect for Sunday roasts, vegan gravy, or even as a fun appetizer base.
• Crispy and airy: Achieves the classic Yorkshire pudding texture without eggs.
• Allergy-friendly: Dairy-free, egg-free, and can be gluten-free if you substitute the flour.

Ingredients

• 1 cup (120g) all-purpose flour (or gluten-free flour blend)
• 1/2 cup (60g) chickpea flour
• 1 1/4 cups (300ml) unsweetened plant-based milk (soy, almond, or oat milk)
• 1/2 cup (120ml) sparkling water (helps create airiness)
• 2 tablespoons olive oil (plus extra for greasing the tin)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder (optional, for subtle flavor)
• Freshly ground black pepper to taste

Equipment

• Oven preheated to 220°C (425°F)
• 12-cup muffin or Yorkshire pudding tin
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Cooling rack

Instructions

1. Preheat your oven to 220°C (425°F). Place your muffin tin in the oven with a teaspoon of olive oil in each cup. The oil must be very hot before adding the batter to get the perfect rise.
2. Mix the dry ingredients: In a large mixing bowl, combine the all-purpose flour, chickpea flour, baking powder, salt, garlic powder, and black pepper. Whisk these together thoroughly to ensure even distribution.
3. Add the wet ingredients: Slowly whisk in the plant-based milk and sparkling water into the flour mixture. Stir until you have a smooth, thin batter. The batter should be pourable but not too runny.
4. Let the batter rest: Allow the batter to rest for 10-15 minutes. This step helps the flours absorb moisture and improves the pudding’s texture.
5. Pour batter into hot oil: Carefully remove the hot muffin tin from the oven. Quickly pour the batter into each cup, filling about 3/4 full. The hot oil will immediately start to cook the batter, which encourages a crispy base.
6. Bake for 20-25 minutes: Without opening the oven door, bake until the puddings have risen dramatically and turned golden brown. Avoid opening the oven early to prevent them from collapsing.
7. Remove and cool slightly: Take the tin out and transfer the puddings to a cooling rack for a minute or two. Serve immediately for the best texture.

Tips & Variations

For the crispiest edges, make sure the oil in the tin is smoking hot before adding the batter. This hot oil is the secret to the classic Yorkshire pudding texture.

• Gluten-free option: Use a gluten-free all-purpose flour blend instead of regular flour.
• Herb infusion: Add finely chopped rosemary or thyme to the batter for an aromatic touch.
• Spicy twist: Include a pinch of smoked paprika or cayenne pepper for a subtle kick.
• Serving size: If you prefer larger puddings, use a popover pan or larger muffin tins, adjusting the cooking time accordingly.
• Make ahead: The batter can be mixed and refrigerated for up to 12 hours. Give it a good stir before using.

Nutrition Facts

Serving Suggestions

Vegan Yorkshire puddings are wonderfully versatile. Serve them alongside a rich mushroom gravy and roasted vegetables for a comforting Sunday meal.

They also pair beautifully with vegan sausages or a hearty lentil shepherd’s pie.

For a fun appetizer, try stuffing the puddings with a tangy vegan cheese spread or a chickpea salad. They can also be served with a drizzle of vegan gravy or your favorite plant-based sauce to enhance their flavor.

If you’re interested in pairing this with other delicious vegan dishes, check out Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or explore Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to complement your meal with a creamy sauce.

Conclusion

Making vegan Yorkshire puddings at home is easier than you might think, and the results are deliciously rewarding. Using chickpea flour and plant-based milk, this recipe delivers that iconic puffed-up, crispy texture, all without eggs or dairy.

It’s a fantastic addition to any plant-based feast and perfect for impressing guests or treating yourself to a wholesome comfort food classic.

Whether you’re new to vegan cooking or a seasoned pro, these puddings will become a staple in your kitchen. Don’t forget to experiment with the variations and pair them with your favorite vegan mains and sides.

For more creative vegan recipes, visit Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas and enjoy the endless possibilities of plant-based cooking!

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