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Vegan Toad in the Hole
This vegan toad in the hole is traditional British comfort food. Juicy vegan sausages cooked in a crisp Yorkshire pudding batter - perfect with rich onion gravy!
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Ingredients
- 125 g self-raising flour
- 100 g chickpea flour (sometimes called gram flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
- pinch turmeric (optional - but gives the yorkshire pudding mix a lovely yellow colour)
- 300 ml unsweetened soya milk
- 1 teaspoon dijon mustard
- 100 ml water
- 4 tablespoon rapeseed or sunflower oil
- 8 vegan sausages
- 1 red onion
Instructions
- Preheat the oven to 210°C (fan) / 450°F / Gas mark 8.
- In a large bowl, mix the flours, baking powder, salt and turmeric.
- In a jug, measure the soya milk, mustard and water and mix well.
- Make a 'well' in the flour and pour in the wet ingredients, mixing until the batter is smooth and no lumps remain. Place in the fridge until needed.
- Pour 3 tablespoon oil into your roasting tin (or enough to cover the whole base of the tin) then put it into the oven to heat the oil, and set a timer for 7 minutes.
- Meanwhile, heat 1 tablespoon oil in a frying pan and cook the sausages gently until their skins are brown all over. Remove from the heat.
- Slice the red onion into thin wedges.
- Carefully remove the hot oil from the oven, pour the batter into the base of the tin then place the sausages and onion wedges in the batter.
- Bake for 30 minutes on a low oven shelf, until the batter is puffed and golden. Serve with gravy and green vegetables.
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Nutrition
Serving: 1portionCalories: 472kcalCarbohydrates: 49gProtein: 26gFat: 19gSaturated Fat: 1gTrans Fat: 1gSodium: 1618mgPotassium: 375mgFiber: 6gSugar: 8gVitamin A: 168IUVitamin C: 2mgCalcium: 177mgIron: 6mg
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