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.
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.
2 tablespoon vegetable oil, 8 Vegan Sausages
In a large bowl, mix the flours and baking powder.
125 g self raising flour, 150 g chickpea or garam flour, 1 teaspoon 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.
200 ml unsweetened soy milk, 200 ml water
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.
1 red onions, 2 sprigs Rosemary
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.
10 ml olive oil, 1 red onions, 2 teaspoon brown sugar
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.
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.
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.
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.
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.