Vegan Toad in the Hole

A bizarrely named but delicious British classic! Plant-based sausages cooked in Yorkshire pudding batter is a real comforting treat. Perfect served with a healthy side of vegetables and a good glug of gravy.

Course Dinner

Cuisine British

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 290kcal

Author Jess & Dan

Ingredients

8 vegan sausages
100 g chickpea flour a.k.a. gram or garbanzo flour
100 g plain flour
0.5 teaspoon ground turmeric
3 teaspoon baking powder
0.5 teaspoon salt
450 ml water
10 tablespoon aquafaba
1 teaspoon apple cider vinegar
Vegetable oil or sunflower oil

Metric - US Customary

Instructions

Preheat your oven to gas mark 7 / 220c / 425f now.
If you have frozen sausages, defrost or par-cook them now.
8 vegan sausages
Sieve the dry ingredients into a mixing bowl and give them a good stir.
100 g chickpea flour, 100 g plain flour, 0.5 teaspoon ground turmeric, 3 teaspoon baking powder, 0.5 teaspoon salt
In a large measuring jug, combine the aquafaba, water and apple cider vinegar.
450 ml water, 10 tablespoon aquafaba, 1 teaspoon apple cider vinegar
Pour the liquid ingredients into the dry ingredients and whisk well with a hand or electric whisk.
Transfer the combined mixture back to the measuring jug and rest for at least 15 minutes.
While the batter rests, add the oil to the baking dish(es). You need enough oil to have a thin layer covering the bottom of the dish. NB: use two 18cm round pie dishes or 1 large rectangular oven dish.
Vegetable oil
Put the baking dish(es) in the oven until the oil is smoking hot – this may take around 10 minutes, but keep an eye on it.
Once you have smoking hot oil, work quickly (but safely) to add everything to the dish. The key is to keep the oil as hot as possible, and get the dish back into the oven as soon as you can.
Remove the dish from the oven and start by carefully placing the sausages in it. Then pour the batter in and get the dish back into the oven as soon as possible.
Cook for 15 minutes, then reduce the oven temperature to gas mark 5 / 190c / 375f and cook for another 15 minutes.
Take the dish out of the oven and leave to rest on the side for a further 15-30 minutes. This will help the toad in the hole firm up.
Before serving you can heat it back up for a few minutes, or if you've not rested it for long just heat it back up with a good helping of steaming hot gravy.
Cut your vegan toad in the hole into 4 portions, carefully serve up and enjoy!

Notes

You can make 1 large toad in the hole, 2 medium ones or even 4 individual ones! The baking time should be roughly the same.
For a gluten free toad in the hole, drop the plain flour and double the chickpea flour.

Nutrition