Vegan Yorkshire Puddings Recipe (2024)

Recipe from Mary McCartney

Adapted by Julia Moskin

Vegan Yorkshire Puddings Recipe (1)

Total Time
1 hour 20 minutes
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Traditional Yorkshire puddings, like popovers and soufflés, rely on eggs and dairy for their crowning puff and custardy center. Vegan cooks use neither, so this savory recipe is a particularly impressive workaround by Mary McCartney, who stopped eating meat in in the late 1970s when her parents, Sir Paul and Linda, became vegetarians and activists. The structure here comes from protein-rich chickpea flour and aquafaba, Italian for “chickpea water,” and the rise from baking powder and cider vinegar. The recipe needs to be followed closely for best results, particularly the oven temperature, the material and size of the muffin tin (metal and standard 3-ounce cups) and the amount of oil in each cup. —Julia Moskin

Featured in: For Christmas With the McCartneys, a Vegan Yorkshire Pudding

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Yield:9 popovers

  • 1(15-ounce/425-gram) can chickpeas
  • 1teaspoon apple cider vinegar
  • ¾cup/90 grams all-purpose flour
  • ¾cup/85 grams chickpea flour (garam flour)
  • teaspoons/13 grams baking powder
  • ½teaspoon fine sea salt
  • Vegetable oil, such as grape seed or canola, for the muffin tin

Ingredient Substitution Guide

Nutritional analysis per serving (9 servings)

148 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 6 grams protein; 236 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Vegan Yorkshire Puddings Recipe (2)


  1. Step


    Drain the chickpeas, reserving ½ cup plus 1 tablespoon/140 grams aquafaba (chickpea liquid). (Reserve the chickpeas and any remaining liquid for another use.)

  2. In a large pitcher or bowl, whisk the aquafaba, vinegar and 1½ cups/350 milliliters water together. Sift the all-purpose flour, chickpea flour and baking powder into a medium bowl. Add the salt and whisk together.

  3. Step


    Pour the combined liquids into the dry ingredients and whisk together until smooth and bubbly, about 30 seconds. Pour back into the pitcher and refrigerate for 30 minutes.

  4. Step


    While the batter chills, heat oven to 425 degrees.

  5. Step


    Using a standard 12-cup metal muffin tin (with ½-cup cavities), preferably nonstick, add 1 teaspoon vegetable oil to each of 9 cups. About 10 minutes before the batter is done chilling, place the oiled tin in the hot oven to heat.

  6. Step


    Carefully remove the muffin tin from the oven. Stir the batter and pour into the muffin cups; the batter should sizzle vigorously as you add it, and each cup should be nearly full. Return to the oven.

  7. Step


    Bake for 30 minutes. The puddings will rise, then fall, possibly making a well on the top. Turn down the heat to 400 degrees and bake about 10 minutes more, or until the tops are deep golden brown and the insides are cooked through and just dry (peer into the well to check; the inside should be matte, not shiny). Remove from the oven, let the puddings rest for about 3 minutes, then use a spoon or spatula to lift from the tin and serve immediately.



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Cooking Notes


Yes! You have created your own aquafaba when you cook your own beans.


13 grams (3 1/4 t). I am not a fan of canned chickpeas preferring to cook them myself. Does anyone sell just the aquafaba?


When I use canned (no salt)chick peas I freeze the aquafaba in Tablespoon quantities. It thaws quickly and maintains its marvelous qualities. I substitute 1Tbs per egg white.


Gale, here is an article about making your own aquafaba from chick peas:

Just me

These were really good, with a crisp exterior and soft, eggy center. I followed the recipe exactly. Fwiw, I used the liquid from chickpeas I cooked in the Instant Pot.


Kalustyan's sells an aquafaba powder


couldn't you just save that amount of liquid from the chickpeas you cooked yourself?


I have celiac and use King Arthur Measure for Measure as a substitute with reliable results.


A gentle note: ground chickpea flour is referred to as gram” flour by South Asians, not “garam”. “Garam” refers to “garam masala” a commonly used spice mix.


This appears to rely on the scorching heat of a metal pan and oil


Can the batter be chilled overnight?


I made this and it didn't rise then fall. Also it had a distinct garbanzo bean/sour flavor to it. So disappointing. Could be user error, again.


Yorkshire puddings are super nostalgic for me because my grandma used to make them whenever I visited but I haven’t seen a good vegan recipe!This worked great! I used a mixture of vegan butter (for flavor) and canola oil (for temperature) when coating the pans. Just be careful with the salt levels if using canned chickpeas.Will have to think about what to serve these with (maybe a rich red wine-based chickpea stew?) but in the meantime they were delicious plain with a pat of vegan butter!


I actually left my batter in the refrigerator for a few hours before I made them and they came out perfectly. I did not need to cook them the extra 10 minutes as they were already brown on top.Super easy and delicious thank you for sharing this recipe!


Is chickpea flour used just to make this gf? Anyone tried with plain wheat flour, or is it integral to the recipe working?


That question doesn’t make sense, since the recipe uses a mix of chickpea flour and all purpose (gluten-containing) flour. A lot of recipes for things that are eaten crispy and hot will use some amount of chickpea flour blended in with other flours because it has a lot of really nice properties when mixed with other flours; it is super healthy, a good binder that adds both density and lightness, has a satisfying subtle nutty taste, and adds crispiness. Don’t substitute it.


These are amazing! I whipped the aquafaba/water/vinegar mix with an immersion blender, and it became almost as frothy as egg whites. I followed the recipe exactly. As promised, the tops were crispy and the centers were custardy. I melted vegan "buttery" spread into the wells of the cooked puddings, and it was delicious.


This was a nice treat for us on New Year's Day, and I look forward to having another one later with vegetarian chili. I omitted the last step of cooking for 10 minutes on 400, as they were already a deep golden brown and crisp on the outside after cooking for 30 minutes at 425.


the recipe says add baking powder but then doesn’t say how much to use ! any tips ?


Our first attempt had disappointing results. They lacked the airiness of normal popovers and tasted like chickpea flour. The full ingredient list is not being displayed for me as well, but showed up when I clicked the grocery list button. I doubt we will try these again.


Has anyone used a deep cup popover pan for this?


Anyone know if it would be okay to leave the batter in fridge much longer than 30 min, say to make the batter overnight and cook the next morning?


Mine didn’t say baking powder either. Or salt. I’ve longed for a popover substitute.


The phone app recipe mysteriously removes salt and baking powder from the ingredient list. The web version includes it.


Has anyone had success using aquafaba when preparing it at elevation above 5,300 feet? I make my chickpeas using the pressure cooker. 1 cup dry chickpeas, 3 cups water, then allow the beans to remain refrigerated in the liquid for 48 hours. I cannot whip the liquid beyond a sad, foamy state. I may just try the canned stuff for this recipe and see how it turns out.


I thought these were delicious… but seeing as I’ve never had Yorkshire pudding before I didn’t exactly know how it was supposed to come out/taste. I think it’s supposed to be mushy inside? To my taste they seemed a little undercooked but I think it’s supposed to be a tad mushy?


A gentle note: ground chickpea flour is referred to as gram” flour by South Asians, not “garam”. “Garam” refers to “garam masala” a commonly used spice mix.

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