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    Home » Recipes

    Vegan Toad in the Hole with Onion Gravy

    Published: Mar 22, 2022 by REALMEALDEAL ·

    vegan toad in the hole with side onion gravy pinterest image
    vegan toad in the hole baked with side onion gravy
    Vegan Toad in the Hole topped with red onion and rosemary pinterest image

    A Vegan Toad in the Hole served with a delicious vegan onion gravy, is easy to make and also suitable for those looking for a dairy free version. Juicy sausages are cooked in a light fluffy batter with red onions and rosemary and served with a sweet onion gravy.

    vegan toad in the hole in metal tray with onion gravy to side
    Jump to Recipe Print Recipe

    Toad in the Hole is a classic British comfort food dish with an unappetizing name! The dish evolved centuries ago as pieces of meat cooked with batter as a way to stretch out the meat and make a filling meal. There is a story that Toad in the Hole originated from a town in Northumberland. The local golf course was overrun with toads and a chef in the town devised the dish with sausages as a joke to resemble the toads poking their heads out of the holes on the golf course.

    Despite the weird name, it is a great tasting dish. If you're looking for more vegan versions of British Classics, you might also like Vegan Sausage Casserole or Vegetable Stew with Vegan Dumplings or my Cottage Pie with Mixed Beans

    Jump to:
    • Ingredients
    • Instructions
    • Vegan Onion Gravy
    • Tips
    • Mini Toad in the Hole
    • What to serve with Toad in the Hole
    • Equipment
    • Storage and Reheating Instructions
    • Sustainability
    • 📖 Recipe

    Ingredients

    I tested several recipes for a vegan batter and landed on this one as it gives a nice light batter with minimal ingredients.

    labelled ingredients for Vegan Toad in the Hole
    • Vegetarian or Vegan Sausages. There are loads of varieties of vegetarian and vegan sausages available. For more information, check out my comparison chart.
    • Unsweetened Soya Milk. This is a savoury dish so you want to use unsweetened soya milk.
    • Chickpea or Garam Flour. This helps to thicken the batter and gives it a slightly yellow colour.
    • Oil. You need to use vegetable or sunflower oil in your metal tray. Olive oil will not work as it doesn't get hot enough.
    • Worcestershire Sauce. Be sure to use a vegan version as the original version contains anchovies.
    • Self Raising /Rising Flour. Unlike a traditional batter, this vegan version needs self-raising flour instead of plain flour.
    • Red Onions. Red onions work best because they have a slightly sweeter flavour than brown ones.
    • Rosemary. This is optional but adds a nice flavour.

    See recipe card for quantities.

    Instructions

    Preheat the oven to 220°C/425°F/gas mark 7. Place the sausages in a large metal tray, add the olive oil and cook the sausages for 15 minutes.

    sausages in metal tray with oil

    In a large bowl, mix the flours and baking powder.

    self raising flour garam flour and baking powder mixed together in a bowl.

    Make a well in the centre and pour in the wet ingredients. Stir it all together until you have a smooth batter. Let the batter rest whilst the sausages cook.

    vegan batter mix in a bowl

    Remove the tray from the oven and pour over the batter. Add in half the red onion and a few sprigs of rosemary. Quickly place the tray back in the oven on the middle shelf for 30 minutes.

    sausages in metal tray with batter mix red onion and rosemary

    Hint: Don't be tempted to open the door during the cooking time as heat will escape and your batter won't rise as well.

    Vegan Onion Gravy

    Onion gravy is the best accompaniment to Toad in the Hole. Be sure to use a vegan Worcestershire sauce as the original version contains anchovies.

    1. In a saucepan, fry the diced red onion in olive oil and sugar over a low heat for about 10 minutes. 
    red onion and sugar and oil in pan

    2. Stir in the flour then pour over the vegetable stock and Worcestershire sauce stirring all the time until the gravy thickens. Bring to a boil then simmer until you are ready to serve.

    vegan onion gravy simmering in pan

    Tips

    There are two important things to remember when cooking batter.

    1. Let your batter mix rest for at least 15 minutes before cooking. You can do this while the sausages cook. Resting the batter will give you a lighter texture. Give the batter a quick whisk before adding it to the hot tray as it may have separated a little. If you're leaving it for less than an hour, you can leave it at room temperature. Longer than this, pop it in the fridge.
    2. Batter needs an instant hit of heat to rise properly. This is why you need a metal tin. Ceramic and stoneware don't store enough heat.

    Mini Toad in the Hole

    Cooking mini or individual toads in a muffin tray is a great alternative way to cook this recipe. Plus, you get an even distribution of sausages! They also need a slightly shorter cooking time as they are smaller.

    1. Add a teaspoon of vegetable oil to each muffin hole.

    2. Cut the sausages into two so you can fit two pieces in each muffin hole and bake for 15 minutes.

    3. Pour in the batter about ¾ of the way up each muffin hole and bake on the middle shelf for 15 minutes. Make sure they have enough space above them to rise.

    mini toad in the hole on a plate with jug of gravy and tomato ketchup to side
    Mini Vean Toad in the Hole are great served with ketchup

    What to serve with Toad in the Hole

    Toad in the hole is best served straight away as it starts to deflate as soon as it comes out of the oven. Serve with a seasonal green vegetable on the side. You can also serve it with baked beans. A sweet onion gravy made with red onions is a traditional accompaniment to this dish. If you want to make this dish go further, you could also serve it with mashed potato. Mini toads are great served with ketchup!

    vegan toad in the hole in metal tray with onion gravy to side

    Equipment

    You will need a metal tin to make this recipe. This is important as the batter needs to be kept hot for it to rise and stoneware or ceramic trays won't hold enough heat. You need a tray roughly 30cm x 20cm.

    Storage and Reheating Instructions

    The batter can be made in advance and stored in the fridge for up to 48 hours. Toad in the hole will store in the fridge for up to 3 days. To reheat it, cover with foil so the top doesn't brown further and reheat in the oven at 160°C /320°F for around 30 minutes until the sausages are piping hot. You can also freeze leftover portions for up to 3 months. To reheat from frozen, cover with foil and reheat for around 35 minutes until the sausages are piping hot. You should only reheat dishes once.

    Sustainability

    The average vegetarian sausage has about a quarter of the carbon footprint of a traditional pork one. Finding vegan substitutes for common dishes you enjoy, even once in a while can help reduce your overall carbon footprint. Greenhouse gas emissions used in the production of plant-based milks are also lower than for dairy milk meaning that overall this vegan toad in the hole has a much lower carbon footprint than a traditional version.

    📖 Recipe

    vegan toad in the hole in metal tray with onion gravy to side

    Vegan Toad in the Hole with Onion Gravy

    REALMEALDEAL
    A Vegan Toad in the Hole served with a delicious vegan onion gravy, is easy to make and also suitable for those looking for a dairy free version. Make it in one big tray or try Mini Toads in the Hole.
    5 from 6 votes
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    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Main Course
    Cuisine British
    Servings (Adjustable) 4
    Calories 488 kcal

    Equipment

    • 1 Metal Tray About 30cm x 20cm or 12 hole muffin tin

    Ingredients
      

    • 2 tablespoon vegetable oil organic
    • 125 g self raising flour organic
    • 150 g chickpea or garam flour
    • 1 teaspoon baking powder organic
    • 200 ml unsweetened soy milk
    • 200 ml water
    • 8 Vegan Sausages lean

    Vegan Onion Gravy

    • 10 ml olive oil organic, fairtrade
    • 1 red onions organic
    • 2 teaspoon brown sugar organic
    • 1 tablespoon plain flour organic
    • 300 ml Vegetable Stock organic
    • 1 teaspoon Worcestershire Sauce organic, vegan

    Instructions
     

    • Pre-heat the oven to 220°C/425°F/gas mark 7. Place the sausages in a large metal tray, add the vegetable oil and cook the sausages for 15 minutes.
    • In a large bowl, mix the flours and baking powder.
    • Make a well in the centre and pour in the wet ingredients. Whisk it all together until you have a smooth batter. Let the batter rest whilst the sausages cook.
    • Remove the tray from the oven and pour over the batter. Add in half the red onion and a few sprigs of rosemary. Quickly place the tray back in the oven on the middle shelf for 30 minutes.

    To make the Vegan Onion Gravy

    • In a saucepan, fry the diced red onion in the olive oil and sugar over a low heat for about 10 minutes. 
    • Stir in the flour then pour over the vegetable stock and Worcestershire sauce stirring all the time until the gravy thickens. Bring to a boil then simmer until you are ready to serve.

    Notes

    The nutritional values are estimates and are for both the vegan toad in the hole and the sweet onion gravy. Please note that the nutritional content of vegan sausages does vary.

    Ingredients

    • Vegetarian or Vegan Sausages. There are loads of varieties of vegetarian and vegan sausages available. For more information, check out my comparison chart.
    • Unsweetened Soya Milk. This is a savoury dish so you want to use unsweetened soya milk.
    • Chickpea or Garam Flour. This helps to thicken the batter and gives it a slightly yellow colour. 
    • Oil. You need to use vegetable or sunflower oil in your metal tray. Olive oil will not work as it doesn't get hot enough.
    • Worcestershire Sauce. Be sure to use a vegan version as the original version contains anchovies.
    • Self Raising /Rising Flour. Unlike a traditional batter, this vegan version needs self-raising flour instead of plain flour.
    • Red Onions. Red onions work best because they have a slightly sweeter flavour than brown ones.
    • Rosemary. This is optional but adds a nice flavour.

    Tips

    Two important things to remember when cooking batter.
    1. Let your batter mix rest for at least 15 minutes before cooking. Resting the batter allows the starch molecules to swell and the gluten to relax which gives you a lighter texture. Give the batter a quick whisk before adding it to the hot tray as it may have separated a little. If you're leaving it for less than an hour, you can leave it at room temperature. Longer than this, pop it in the fridge.
    2. Batter needs an instant hit of heat to rise properly. This is why you need a metal tin. Ceramic and stoneware don't store enough heat. Once the Toad in the Hole is in the oven, don't be tempted to open the oven door. This will let heat out and your batter may not rise quite as well.

    Storage & Reheating

    The batter can be made in advance and stored in the fridge for up to 48 hours. Toad in the hole will store in the fridge for up to 3 days. To reheat, cover with foil and reheat in an oven at 160°C /320°F for around 30 minutes until the sausages are piping hot. Freeze leftover portions for up to 3 months. To reheat from frozen, cover with foil and reheat for around 35 minutes until the sausages are piping hot. Only reheat dishes once.
     

    Nutrition per serving

    Calories: 488kcalCarbohydrates: 61gProtein: 28gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 1333mgPotassium: 466mgFiber: 8gSugar: 12gVitamin A: 281IUVitamin C: 2mgCalcium: 154mgIron: 7mg

    The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.

    Average Carbon Emissions

    Author REALMEALDEAL
    Tried this recipe?Mention @realmealdealuk or tag #realmealdeal!

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    1. Mahy

      October 06, 2022 at 6:28 pm

      Yummy, yummy, get in my tummy! This is one great vegan toad to make!

      Reply
      • Pat

        January 19, 2023 at 6:18 pm

        Hi

        Is it possible to use gluten free flour with this recipe ?

        Many thanks in advance

        Reply
        • REALMEALDEAL

          January 19, 2023 at 7:58 pm

          Hi, I haven't tested the recipe with a gluten-free flour, but reading about the gluten-free self-raising flours available and their other uses, it sounds like it would be ok. Be sure to use a self-raising flour as the Yorkshire pudding does need a raising agent. I don't know where you are based, but in the UK Dove's Farm have a gluten-free self-raising flour made from buckwheat (note buckwheat is not wheat). Sainsbury's also have a version.

    2. Kathleen

      October 06, 2022 at 5:56 pm

      This vegan toad in the hole looks absolutely fabulous! Love the addition of onion gravy on top. Yummy!

      Reply
    3. Glenda

      October 06, 2022 at 5:38 pm

      This was such an impressive breakfast casserole to bring to the table over the weekend! I will be making your recipe, again. Thank you!

      Reply
    4. Gina Abernathy

      October 06, 2022 at 5:32 pm

      Love the title, background info, and recipe.

      Reply
    5. Chenée

      October 06, 2022 at 5:26 pm

      This vegan toad in the hole was such a delicious dinner for us! It was so easy to make and I loved the onion gravy!

      Reply

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