Vegan Toad In The Hole

5 from 1 vote

If you're craving some winter stodge, this recipe for vegan toad in the hole hits the spot. The batter is made with gram (chickpea) flour instead of eggs and vegan sausages take the place of traditional meat ones. It's classic British comfort food - filling, satisfying and completely plant-based.

Prep Time15

Cook Time30

Resting Time15

Course: Main Course

Cuisine: British

Keyword: gram flour, sausages, vegan

Servings: people

Calories: 448kcal

Author: Choclette @ Tin and Thyme

Equipment

Ingredients

150 g self-raising flour (self-rising flour)
75 g gram flour (chickpea flour)
1 tsp baking powder
½ tsp sea salt
¼ tsp turmeric (optional) gives a nice colour to the batter
300 ml soy milk
100 ml water
1 tsp English mustard
1 pinch bicarbonate of soda (baking soda)
1 tsp apple cider vinegar
3 tbsp sunflower oil
8 vegan sausages
1 red onion halved and thickly sliced
3 sprig fresh rosemary

Metric - US Customary

Instructions

Measure the flours, baking powder salt and turmeric into a large mixing bowl and whisk together. Make a well in the centre.
150 g self-raising flour (self-rising flour), 75 g gram flour (chickpea flour), 1 tsp baking powder, ½ tsp sea salt, ¼ tsp turmeric
Pour in the milk and water. Add the mustard too. Whisk the wet ingredients into the dry ones until you have a smooth batter. A balloon whisk is excellent for this.
300 ml soy milk, 100 ml water, 1 tsp English mustard
Leave the batter to rest for at least 15 minutes. You can even make it overnight and keep it covered in the fridge if you want to get ahead.
Set the oven to 220℃ (200℃ fan, 425℉, Gas 7). Pour the oil into a tin measuring approximately 30 x 23 cm (12 x 10). Then add the sausages. Place in the oven straight away. By the time the oven has come to temperature, the oil will be plenty hot enough and the sausages cooked.
3 tbsp sunflower oil, 8 vegan sausages
As soon as the oven is ready, whisk the bicarbonate of soda and vinegar into the batter.
1 pinch bicarbonate of soda (baking soda), 1 tsp apple cider vinegar
Working quickly, remove the tin from the oven, ensuring you close the oven door to keep the heat in. Pour the batter over the sausages into the hot oil. Do be careful at this point not to get burnt by spitting oil and hot pans. Scatter the onion slices over the top, then lightly press in the rosemary sprigs. Put the tin back in the oven as soon as you can.
1 red onion, 3 sprig fresh rosemary
Bake for 30 minutes or until the batter is well risen and golden on top.
Serve with vegan gravy, greens and maybe some mashed potato.

Notes

Transfer the batter into the measuring jug you used to measure the milk, or a larger one if needed. This makes it easier to pour the batter quickly into the hot tin.

Make sure your tin is the right size and that it's metal. Metal conducts heat better and heats up really well. I use an enamel baking tray.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Pasta is not included in the calculation. Please refer to my nutrition disclaimer for further information.

Nutrition