Step 1

Preheat oven to 425F/220C and put about 1 tablespoon of oil in each hole of a 6-hole muffin tin. Since this recipe makes 12 Yorkshire puddings, you will need two 6-hole muffin tins. I do not recommend using a Yorkshire pudding cup for this recipe, a muffin/cupcake tin works much better. If you only want 6, halve the ingredients!

Step 2

Place the oil-filled muffin tins in the oven and bake until the oil is piping hot, usually around 10-15 minutes. While the oil is heating up, make the batter.

Step 3

Combine flour, gram flour, baking powder, and turmeric into a large bowl. Add a generous amount of salt and pepper to taste. In a small bowl, whisk together the aquafaba and the non-dairy milk. Beat the wet ingredients into the dry ingredients.

Step 4

Let the dough mixture rest for 5-10 minutes. You can also make the vegan Yorkshire pudding dough up to 1 hour in advance so it can rest longer.

Step 5

Pour the batter into something with a spout such as a large carafe or liquid measuring cup.

Step 6

Working as quickly as you can, take the hot oil-filled muffin tins out of the oven and pour the batter into each hole. Make sure not to overfill and to leave a small space at the top. Return the tins to the oven as fast as you can.

Step 7

Bake for 10 minutes and then turn down the heat to 375F/190C for an additional 15 minutes until the Yorkshire puddings are golden brown.

Step 8

Remove from the heat and use the back of a spoon to push down a "well" in the middle of each Yorkshire pudding so you have a place to put your gravy. The oil should naturally weight down the center of the batter but if it does not, use the back of a spoon to make the well yourself.

Step 9

Let the Yorkshire puddings cool in the tray for 15 minutes and then use a spoon to remove them and let them cool completely on a wire rack.