5 pantry ingredients and 30 minutes of baking time are all it takes to make these gorgeous vegan Yorkshire puddings — light, crispy, golden, and perfect for a cold December evening when you want something comforting on the table.
I’ll be honest: when I first tried making Yorkshire puddings without eggs, I was skeptical. These little puffed-up cups are so tied to the traditional recipe that swapping out the eggs felt like it couldn’t possibly work.
But after a few rounds of testing, I landed on a combination of aquafaba and soya milk that gets that same gorgeous rise and airy interior every single time.
These are made in a regular 12-hole muffin tin with self-raising flour and a splash of warm water. That’s really it.
No fancy equipment, no hard-to-find ingredients. If you’re planning a Christmas roast or a cozy Sunday dinner, these belong on the plate.
Can You Make Yorkshire Puddings Without Eggs?
Yes, absolutely. The classic recipe leans on eggs for structure and lift, but aquafaba — the liquid from a can of chickpeas — is a brilliant stand-in.
When whipped until stiff, it traps air in the batter and gives the puddings that same light, hollow center. Combined with self-raising flour and a little extra baking powder, you get a reliable rise without any eggs at all.
The result honestly surprised me the first time. They puff up tall in the oven, crisp on the edges, and turn that signature deep golden color.
Nobody at the table will be asking what’s missing.
How Do You Get Vegan Yorkshire Puddings to Rise Properly?
This is the question everyone asks, and the answer comes down to heat and timing. The oil in your muffin tin needs to be smoking hot before the batter goes in.
I pop the oiled tin in the oven for a solid 5 minutes at 425°F so the oil is thoroughly heated. When the batter hits that hot oil, the steam does the rest of the work.
The other key step is resting the batter. Letting it sit at room temperature for 10 minutes after mixing helps the gluten relax and gives the flour time to fully hydrate.
It’s a small pause, but it makes a noticeable difference in how dramatically the puddings puff up.
And please resist the urge to open the oven door while they bake. Every peek lets heat escape and can cause them to collapse.
Set a timer and trust the process.
What Should You Serve with Vegan Yorkshire Puddings for Christmas?
Yorkshire puddings are the ultimate sidekick for a holiday spread. I love serving them alongside a slow-cooked rich beef stew with vegetables — the gravy situation is just unbeatable.
For a more traditional roast setup, they pair beautifully with roasted beef tenderloin with vegetables, or a big batch of creamy Irish colcannon on the side.
Don’t forget the condiments, either. A spoonful of sharp, homemade cranberry chutney alongside a Yorkshire pudding is one of those flavor combinations that just clicks — sweet, tangy, and savory all at once.
A Note on Serving Size
This recipe makes 12 puddings from one batch of batter, which is generous enough for a family of four or a small gathering. If you’re hosting a bigger crowd, just double everything and bake in two tins side by side.
They come together quickly enough that you can do a second batch while the first one is being eaten.
Can You Make Yorkshire Puddings Ahead of Time?
Best case scenario is eating them fresh from the oven while they’re still puffed and crispy. But if you need to plan ahead, here’s what works:
- Bake them the day before and store in an airtight container at room temperature. Reheat in a 400°F oven for 5–7 minutes to bring back the crunch.
- Make the batter ahead and refrigerate it overnight. Bring it to room temperature, whip your aquafaba fresh (it won’t hold its peaks overnight), fold it in, and bake as usual.
- Freeze baked puddings in a single layer, then transfer to a freezer bag. They’ll keep for up to a month. Reheat straight from frozen at 400°F for about 8 minutes.
Personally, I always make them fresh on the day. The batter comes together in under 15 minutes and the oven does the rest, so there’s really no reason not to.
Why Do My Yorkshire Puddings Suffer from Soggy Middles?
If your puddings turn out doughy in the center, it almost always comes down to one of two things: the oil wasn’t hot enough, or they didn’t bake long enough. Make sure you preheat the tin with the oil for a full 5 minutes — you want it rippling hot.
And give them the full 25 minutes of bake time before you pull them out.
Another trick I’ve picked up: if you want that classic British look with a sunken middle perfect for holding gravy, press down gently in the center with the back of a spoon about 20 minutes into baking. It creates that iconic well without affecting the texture.
One More Tip
Self-raising flour already contains leavening, but the extra half teaspoon of baking powder in this recipe gives you insurance. It’s not a strict necessity, but it makes the rise more forgiving — especially helpful if you’re baking in a kitchen that runs a little cool.
There’s something about pulling a tin of golden, puffed Yorkshire puddings out of the oven on a winter afternoon that feels like a small victory. These ones just happen to be vegan, and they’re every bit as good as the originals.
Happy cooking!
Easy Vegan Yorkshire Pudding Recipe for Christmas
Description
Ingredients
- 1¾ cups self-raising flour about 225g
- ½ tsp baking powder
- ½ portion aquafaba from a 14 oz can of chickpeas, about ½ cup
- 1¼ cups soy milk about 300 ml
- ½ cup warm water about 100 ml
- ½ tsp salt
- 12 tsp vegetable oil 4 tablespoons, 1 tsp per muffin hole
Instructions
- Preheat the oven to 425°F (400°F fan/convection). In a large jug, whisk the flour, baking powder, soy milk, water, and salt together until you have a smooth batter without any lumps.
- Whip the aquafaba using an electric whisk until it forms stiff peaks. Carefully fold it into the batter mixture. Set aside to rest at room temperature for 10 minutes.
- Meanwhile, add 1 teaspoon of oil to each hole of a 12-hole muffin tin. Place the tin in the oven and allow the oil to heat up for 5 minutes.
- Remove the tin from the oven and carefully pour the batter into the holes. Bake for 25 minutes until golden and risen.
- Optional: 20 minutes in, remove the puddings from the oven and press down in the middle with the back of a spoon for that iconic sunken look.
Notes
- Letting the batter rest at room temperature for 10 minutes helps it rise better.
- Make sure the oil in the muffin tin is thoroughly heated before adding the batter for maximum rise.
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