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Vegan Yorkshire Pudding

Yorkshire Pudding

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 6

Over the past 3 years I've tried and failed to make a Yorkshire pudding that looks and tastes as good as a regular one. Using bits of recipes I've seen online I finally created a Yorkshire pudding that I think is better than the original. Crispy, eggy with a soft centre. I could eat these on their own.

Author Aaron Calder
by Aaron Calder Vegan
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: 6 Yorkshire Puddings (6 Servings)
Needed Kitchenware: Mixing bowl, muffin tin, electric hand mixer, oven
  • 100g self-rising flour
  • 30g chickpea/gram/garbanzo bean flour
  • 1 tsp baking powder
  • 1 cup plant-based milk, unsweetened
  • 100ml aquafaba (the liquid in a can of chickpeas/garbanzo beans)
  • ½ tsp kala namak/black salt
  • 6 tsp vegetable oil (with high-heat tolerance)
Recipe Directions

Directions

  • Preheat oven to 220°C or 428°F.
  • In your muffin tin, pour about 1 tsp of your vegetable oil into each well. Place in the oven for 10 minutes. It's very important the oil is smoking hot before pouring in the batter.
  • To a large mixing bowl, add the milk and aquafaba. Using an electric hand mixer, whisk for 1 minute until bubbly. Now, sift in the gram flour and self-rising flour. Add the black salt and whisk for 2 minutes. Pour this batter into a jug to make pouring easier, set aside.. (See notes section for additional information.)
  • Carefully remove your muffin tin from the oven once the oil has preheated and place it onto a heat proof surface. The oil should be smoking hot.
  • Pour in the batter into each muffin well leaving a slight gap at the top. You need to work fast or the puddings won't rise. Place back in the oven and bake for 10 minutes.
  • Turn the heat down to 190°C or 374°F and cook for a further 15-20 minutes until golden brown.
Notes

If you do not have self-rising flour, substitute the self-rising flour by using 100g all-purpose flour and add 1 tsp baking powder. This is in addition to the baking powder the recipe calls for.

If you do not have an electric hand mixer, you can use a traditional whisk or a stand mixer. Using a traditional whisk, whisk for at least double the amount of time. If using a stand mixer, the same time as the directions may be used.

TIP: There's an art to getting the puddings to come out perfectly. You must use a muffin tin and make sure the oil is smoking hot when it comes out the oven. Pour in the batter and get back in the oven as soon as you can. If you spend too much time they won't rise. Mine came out with a peaked centre but they sank once they were removed from the tin. When you take them out the oven you can use a spoon to push the centre in to get the traditional shape.

Recipe video

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Recipe nutrition

Nutritional Information

Yield: 6 Yorkshire Puddings
Servings: 6
Information per serving:
Energy: 143.6 kcal
Carbohydrate: 19.9 g
Protein: 3.7 g
Fiber: 1.6 g
Sugar: 0.9 g
Fat: 5.5 g
Monounsaturated Fat: 1.2 g
Polyunsatured Fat: 3 g
Omega-3: 0.3 g
Omega-6: 2.6 g
Saturated Fat: 0.8 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 8 mg 2% DV
Folate: 75 µg 19% DV
A: 85.4 IU 4% DV
B1: 0.2 mg 15% DV
B2: 0.2 mg 14% DV
B3: 1.1 mg 8% DV
B5: 0.2 mg 3% DV
B6: 0 mg 3% DV
B12: 0 mg 0% DV
C: 0 mg 0% DV
D: 0 IU 0% DV
E: 0.4 mg 3% DV
K: 9 µg 10% DV
Calcium: 154.9 mg 15% DV
Copper: 0.1 mg 10% DV
Iron: 1.5 mg 8% DV
Magnesium: 20.1 mg 6% DV
Manganese: 0.5 mg 26% DV
Phosphorus: 156.9 mg 22% DV
Potassium: 83.3 mg 2% DV
Selenium: 10 µg 18% DV
Sodium: 441.9 mg 29% DV
Zinc: 0.5 mg 6% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Vegan yorkshire pudding recipe easy with using aquafaba

Vegan Yorkshire Pudding

Over the past 3 years I've tried and failed to make a Yorkshire pudding that looks and tastes as good as a regular one. Using bits of recipes I've seen online I finally created a Yorkshire pudding that I think is better than the original. Crispy, eggy with a soft centre. I could eat these on their own.

There's an art to getting the puddings to come out perfectly. You must use a muffin tin and make sure the oil is smoking hot when it comes out the oven. Pour in the batter and get back in the oven as soon as you can. If you spend too much time they won't rise. Mine came out with a peaked centre but they sank once they were removed from the tin. When you take them out the oven you can use a spoon to push the centre in to get the traditional shape.

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