5-Ingredient Vegan Yorkshire Puddings
Get your Yorkshire pud fix with this very simple recipe! It is guaranteed to brighten up any roast dinner or Christmas spread without the fuss!
Photograph by Rebel Recipes
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
25 min
Cook time
20 min
Total time
45
Cuisine
British
Meal
- sides-light-meals-and-salads
- vegetable-side-dishes
Servings
6
Ingredients
- Vegetable oil
- 190g self-raising flour
- ¾ tsp baking powder
- ¾ tsp salt
- 270ml unsweetened soya or almond milk
Instructions
- Preheat the oven to 215°C/420°F/Gas Mark 7.
- Fill a 12-hole muffin tin with 2 tablespoons of vegetable oil in each hole.
- Place the tray in the oven for 20 minutes to make sure the oil is super-hot!
- After about 15 minutes of the oil heating, make the batter but only mix the ingredients together just before use.
- Sieve the flour, salt and baking powder into a large mixing bowl. Gradually pour in the plant milk, whisking constantly.
- Remove the heated oil from the oven and quickly pour 2 tablespoons of batter into each muffin hole. For the best shape, try to pour the batter continuously (you might want to measure the first one into a measuring cup then roughly copy the amount poured to make it quicker).
- Put the tray straight back in the oven and cook for 20 minutes.
Keywords
- British
- Sides, light meals and salads
- Vegetable side dishes
- Soya-free/optional
- Nut-free/optional
- Reduced sugar
- Sesame-free/optional
- Kids
- Teenagers
- Autumn
- Winter
- Plastic-free adaptable
- Store cupboard
- Roast dinners
- Budget
- Catering
- Christmas
- Veganuary
- Vegan Easter
- Father's Day
- Mother's Day
- Valentine's Day
Did you know that Vegan Recipe Club is run by a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Butternut Squash Traybake with Tahini Drizzle
With minimal prep and bold Middle Eastern flavours, what’s not to love about this dish? Enjoy the combination of sweet butternut squash, crispy golden tofu, chickpeas, cumin and tahini and…
Rhubarb & Apple Tart
This delicious rhubarb and apple tart has a sweet fruit centre and is encased in a crisp and golden pastry. Rhubarb packs plenty of vitamin K which is important in…
Sun-dried Tomato & Olive Tartlets
A great snacking option, starter or dinner party nibble, these mini tartlets have a pastry of heart-healthy nuts and are filled with sweet sun-dried tomatoes, salty Kalamata olives and aromatic…
Spicy Tomato & ‘Sausage’ Rigatoni
A deliciously comforting creamy ‘sausage’ pasta with zingy sun-dried tomato and a chilli kick. Photograph by Niki Webster.
Air Fryer Jacket Potato Boats with Harissa Beans
Jacket potatoes with a perfect crispy skin, fluffy centre and homemade beans – so simple but so good! A brilliant weeknight dinner or lunch for the whole family.
Air Fryer Tofu & Chips
This is a fun recipe to make and a great one for the family. The tofu and peas are also delicious in a sandwich! You’ll need a dual air fryer…
