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Being vegan, plant-based or lactose intolerant no longer means going without this beloved roast dinner staple. Vegan Yorkshire puddings are easy to make, and our vegan Yorkshire pudding recipe only requires 6 ingredients to achieve their well-loved crispy texture, which is sure to make them a hit. Perfect for roast dinners, and the batter can be used for vegan toad-in-the-hole too!
Time: 1 hour 40 minutes (including resting time)
Cook in a muffin tray
225g self-raising flour
300ml soya milk, unsweetened
½ tsp baking powder
100ml warm water
8 tsp vegetable oil
A pinch of salt
Vegan Yorkshire Pudding Recipe
1. Add all the ingredients, minus the oil, into a bowl and mix until smooth. Transfer the batter to a jug, cover with cling film and leave to rest in the fridge for 1 hour.
2. Heat the oven to 220C / 200C fan / gas 7.
3. Add 1 tsp of oil into each hole of the muffin tin and place in the oven for 5 minutes until hot. Carefully remove the tin from the oven and gently pour the batter into the hot oil. Return to the oven and bake for 25-30 minutes, until the Yorkshire puddings have risen and are a deep golden brown colour.
ProTip: Refrain from opening the oven while the vegan Yorkshire puddings are cooking as this can cause them to collapse and lose height.