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You’ve been asking us for a vegan Yorkshire pudding recipe for ages and we’ve been tirelessly perfecting it. Believe us when we say it was a real doozie.

It is with enormous pleasure, therefore, that we present these little beauties. dairy free Yorkshire puddings that are crispy on the outside, fluffy on the inside and an unmissable addition to any vegan roast dinner.

Sundays' just got at least 65% better.



  • 100g plain flour
  • 1 tsp baking powder
  • 2 tsp egg replacer powder
  • 1 tsp salt
  • 265ml unsweetened soya milk
  • Olive oil (a splash in each tin)


  • Mixing bowl
  • Muffin tray
  • Measuring jug


  1. 1.

    Preheat the oven to 245℃

  2. 2.

    Put a thin layer of oil in your muffin tin and place in oven to heat up for 10 minutes.

  3. 3.

    Put the dry ingredients in a bowl and mix. Slowly add the soya milk mixing well.

  4. 4.

    Transfer the batter to a measuring jug, remove the tray from the oven and pour in the batter. Be careful as the muffin tray should spit, then cook for 15 minutes and then reduce the heat to 200℃ and cook for another 15 minutes without opening the oven.