Jessica is a holistic therapist and is passionate about cruelty-free living, animal welfare, and health, beauty and fashion. Her blog covers all aspects of a vegan lifestyle – find it at

Vegan Yorkshire Puddings


• 100g plain flour
• 250 ml unsweetened non-dairy milk of your choice
• 4 tsp egg replacer powder such as Ener-G or Orgran
• 8 tbsp water

Vegan Roast Dinner


1. Preheat oven to 230°C/gas mark 8.
2. Add a drop of oil to each section of your Yorkshire pudding pan and place in the oven to heat.
3. Whisk together the flour and milk.
4. In a blender/food processor combine the egg replacer and water until very fluffy.
5. Quickly fold the “egg” into the flour mixture.
6. Once the pan is very hot, pour the Yorkshire mixture into the sections and put back into the oven. The oil should sizzle when the batter is added to it.
7. After 15-20 minutes take the pan out of the oven (the tops should be starting to crisp at this point) and “pop” the tops with the back of a spoon to expose the centres. Put the Yorkshires back in the oven for a further 10-15 minutes or until cooked through.

For more recipes and other info make sure to check out Jessica’s personal blog Cruelty Free Cottage!

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  • laylani

    i tired this and it came out like a doughy cake :(

    • Jessica

      Hi Laylani, I’m sorry to hear the recipe didn’t turn out so well for you. It sounds like either your oven wasn’t hot enough or the Yorkshire puddings needed longer cooking time (or both). The oil also needs to be really hot before you pour the batter into the tin. I hope this helps! Jessica x