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