How To Make Vegan Yorkshire Pudding

Vegan Yorkshire Puddings

Central to any household celebrating Easter is the traditional roast dinner with all the trimmings. While there are many well-known plant-based alternatives to meat, many people have had to forfeit yorkshire puddings altogether. Well, there is in fact a way to enjoy this fluffy British staple that is completely vegan.


4 tbsp olive oil

200g self-raising flour

50g gram flour

2 tsp baking powder



200ml water from a tin of chickpeas (aquafaba)

500ml oat milk

12 yorkshire puddings

Prepare the batter 45minutes before cooking;

Sift the self-raising flour, gram flour and baking powder into a large bowl and add a pinch of salt and pepper.

Whisk the chickpea water and oat milk together, beat into the dry ingredients until smooth.

Preheat the oven to 220C.

Grease 12 holes of a muffin tin with olive oil and pop in the oven.

Divide the batter between each hole and place in the oven.

Bake for 10 minutes, turn the temperature to 190C and bake for a further 15 minutes until lightly browned.