Vegan Yorkshire Pudding

March 7, 2015

When I moved to England, everybody kept going on and on about Yorkshire Pudding and how fantastic it is.  When I finally was able to see what one looked like, I was sad to know that I couldn’t taste it, because its made with all sorts of non-vegan stuff.  So I felt challenged to try making a vegan version of this weird savory thing…and I tell you, I can’t stop eating them!

So here we have a tasty vegan recipe for vegan recipes!

You can use a four-cup Yorkshire Pudding tray or a 12-cup Pudding (or tart) tray, just make sure you get one that is non-stick so you don’t have to deal with that mess.  It wouldn’t hurt to lightly spray it with some vegan baking spray as well.


  • 8 Ounces
    Self raising flour
  • Pinch of salt
  • 1 Teaspoon
    Lemon juice
  • 1/4 Liter
    Vegan soy yogurt (unsweetened, plain)
  • 1/4 Liter
    Vegan soy milk (unsweetened)


  1. All you have to do is just whisk everything together, maybe add a few extra drops (and I do mean DROPS) of soy milk just to make the batter a little runny. Then pour into the baking tray and pop into the oven!

  2. You'll want to cook these at about 350 Fahrenheit (180 C) for roughly 15 - 20 minutes. Keep an eye on them, though. Make sure they are nice and golden brown on top. They will start to rise a bit in the oven and then sink when you pull them out. The first time I made them, I pulled them out too early and the inside was still a bit gooey, so watch out for that. Everyone's oven is different, so my advice is to find out what cooking time works best for you and keep that in mind next time you make them.

  3. When they are done, let them cool for a bit and serve with some yummy vegan gravy! Deeeeeelicious!


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