One of my favourite things to do is try to veganise popular dishes, and the classic Bristish meal of Toad in the Hole has been on my list to try for a while. Whilst it took a while to perfect this recipe, it has to be one of my favourites yet. Here is my recipe for a vegan Toad in the Hole, consisting of sausages baked in a fluffy Yorkshire pudding - it really doesn't get much better than that!
As most vegans will know, making vegan-friendly Yorkshire puddings is a real struggle. I've very frequently ended up with items that would be better used as frisbies, and have still yet to master individual puddings. However it seems that I have cracked the perfect recipe for a toad in the hole, so that is a step in the right direction at least!
There are so many vegan sausages available to purchase in most supermarkets. My go-to tend to be Richmond meat-free sausages, which are by far the most realistic meat-like sausages I've tried, they have even fooled many of my non-vegan friends! Other sausages which would work well include Naked Glory sausages, Beyond Meat sausages, and of course the trusty Linda Mcartney sausages.
Vegan Toad in the Hole
Prep time: 5 minutes
Cooking time: 55 minutes
Total time: 60 minutes
Servings: 4-6
Ingredients
For the Yorkshire pudding batter:
150g self-raising flour
150g gram flour
3 tsp baking powder
Salt and pepper, to taste
Aquafaba drained from 1 tin of chickpeas (approx 180ml)
200ml plant-based milk (I used almond)
Remaining ingredients:
3 tbsp oil (vegetable or olive)
8 plant-based sausages
Fresh rosemary
Instructions
Heat the oven to 220°C (200°C fan).
Add the oil to a baking dish along with the sausages, and heat in the oven for around 20 minutes, until the sausages are golden.
Meanwhile, add the dry batter ingredients to a bowl and stir well, add in the wet ingredients and whisk well to form a smooth batter, then leave to rest for the remaining time.
Remove the baking dish from the oven and carefully pour the batter into the dish, then quickly return it to the oven.
Continue to cook for 35-40 minutes (depending on how firm you like the inside of your pudding to be).
Serve with a few sprigs of fresh rosemary, onion gravy, and a load of vegetables.
Notes
Any left-overs can be stored in the refrigerator for 3-5 days.
Timing is key when trying to make the perfect yorkshire pudding, make sure to pour the mix into the tray as quickly (and safely) as possible and close the oven to avoid loss of heat.
Traditionally yorkshire pudding batter is made with plain flour rather than self-raising, however I find that self-raising tends to work better in vegan recipes.
Thanks for reading, I hope you enjoy my vegan toad in the hole recipe! If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!
Josie xox