Easy Vegan Toad In The Hole (Egg Free Recipe)

This easy Vegan Toad in the Hole recipe features a golden, crispy batter with a fluffy inside, perfect for soaking up gravy – all without eggs! Made with 5 pantry staples and your favourite veggie sausages, it’s a simple yet satisfying twist on a British classic.

Toad in the hole is a beloved British dish, made with sausages baked in a rich, crisp Yorkshire pudding batter. But what if you’re following a vegan diet or avoiding eggs? This easy vegan toad in the hole recipe delivers all of the comfort and nostalgia of classic toad in the hole, without using any animal products.

Our version uses self-raising flour and bicarbonate of soda to create a crisp, golden batter that rises, with a fluffy inside. We use vegetable stock to add a savoury depth of flavour and we’ve simplified the recipe; using straightforward pantry ingredients (no need for oat milk, aquafaba or an egg replacer).

Ready to transform your next dinner with this egg-free twist on a classic? Let’s dive into the method and tips to ensure your vegan toad in the hole comes out perfect every time!

Quick Links:

• The full recipe
• The video recipe
• Why you’ll love this recipe
• Ingredients needed
• Step by step instructions
• How to serve and store
• Success tips
• FAQs
• Other delicious recipes like this one

Looking for some more easy vegan weeknight meals? Try our Sausage and Bean Pasta Bake, Fully Loaded Burritos and Crispy Sausage Pasta with Sun-Dried Tomato and Pesto.  Or try this creamy, cheesy and indulgent Dairy Free Mac and Cheese with a Crispy ‘Bacon’ Topping.  Delicious!

What is Toad in the Hole?

Toad in the hole is a traditional British dish consisting of sausages baked in Yorkshire pudding batter. It’s often served with vegetables, mashed potatoes and lots of gravy for a comforting meal that’s perfect for the colder months.

It is believed that toad in the hole originated in the 18th century in England. The name ‘toad in the hole’ is thought to refer to the appearance of the sausages peeking out of the batter, reminiscent of toads poking their heads out of holes (apparently!).

Traditional versions of toad-in-the-hole use egg in the Yorkshire pudding base to create rise in the batter.  In this vegan version we use a combination of self raising flour and bicarbonate of soda to create rise on this fluffy Yorkshire pudding batter.

Why you’ll love this Vegan Toad in the Hole recipe

Easy to make. This vegan toad in the hole requires minimal prep and uses 5 straightforward ingredients (plus sausages), making it easy to whip up for a comforting weeknight dinner.

Deliciously flavoursome. We use vegetable stock in the batter to add a rich, savoury flavour.

Crisp on the outside, fluffy on the inside. Our egg-free batter results in a golden, crispy exterior with a fluffy interior. An egg-free toad in the hole batter is less airy than traditional Yorkshire pudding batter and the fluffy interior is heartier, making it wonderful for soaking up your favourite vegan gravy!

Can serve 2 or 4. This recipe can be easily adjusted to serve two or four people – check out the recipe card below for details and see our tips in the adjustments section.

How to make this Vegan Toad in the Hole recipe

Instead of using eggs, we use a combination of self raising flour and bicarbonate of soda to give a good rise on this vegan batter for toad in the hole. Here’s a full list of ingredients for making a delicious vegan and egg free toad in the hole:

Ingredients

Self raising flour. See the substitution notes below if you’d like to swap self raising for all purpose / plain flour.

Bicarbonate of soda. Sometimes called ‘baking soda’ (but not be confused with baking powder *see substitution notes below).

Vegetable stock. The vegetable stock needs to be cold, not hot. We add the stock cube to 100ml of hot water to dissolve it, then top up with cold water to cool the mixture down.

Vegetable oil. You can substitute for sunflower oil or olive oil, if preferred.

Vinegar. This is used to activate the bicarbonate of soda so it’s a key element for getting the batter to rise.

Vegan sausages.

Substitutions and Adjustments

To make this a ‘serves 2’

The recipe as written is a ‘serves 4’. To make it a ‘serves 2’ simply halve the ingredients as written and swap for a smaller dish – approx 15 x 15 cm / 6 x 6” / 1.1L / 1.1 quart.

Adjust the cooking time to 30 minutes for a ‘serves 2’ dish or until the batter is cooked through and golden on top.

Using plain flour (all purpose flour) instead of self raising flour

To swap self raising flour for plain flour (all purpose flour), use these ingredient quantities:

• 300g plain flour / all purpose flour
• 1.75 tsp bicarbonate of soda
• 1 tbsp vinegar
• Plus the stock, oil and sausages as per the original recipe

Important note: Do not add the 0.75 tsp bicarbonate of soda or 1.5 tsp vinegar mentioned in the original recipe in addition to the quantities above.

Using baking powder instead of bicarbonate of soda

To swap the bicarbonate of soda for baking powder, use these ingredient quantities:

• 300g self raising flour
• 2.25 tsp baking powder
• Plus the stock, oil and sausages as per the original recipe

Note: You can omit the vinegar called for in the recipe if you use this method with baking powder because baking powder does not need an acid to activate it.

Using plain flour (AP flour) and baking powder, instead of self raising flour and bicarb

To swap the self raising flour for plain flour (all purpose flour) AND swap the bicarbonate of soda for baking powder, use these ingredient quantities:

• 300g plain flour
• 5.25 tsp baking powder
• Plus the stock, oil and sausages as per the original recipe

Note: You can omit the vinegar called for in the recipe if you use this method with baking powder because baking powder does not need an acid to activate it.

Equipment

To make this egg free toad in the hole, you’ll need:

• A large mixing bowl
• A whisk
• A baking dish (approx 27 x 17 cm / 10.5 x 6.5” / 2.2L / 2.4 quart). Ideally use a metal tin for the best rise (but a glass or ceramic baking dish will also be ok).

Step-By-Step Instructions

Make sure to head to the recipe card below for the full recipe and instructions for how to make this vegan version of a British classic!

STEP 1.  Preheat the oven to 200°C fan (230°C conventional / 425°F / gas mark 7).

STEP 2.  Add 2 tbsp oil to the baking dish and place it in the preheated oven for 5 minutes to heat up.  Add the sausages and cook for 12 minutes.

Be careful!  The hot oil is likely to spit when you add the sausages.

STEP 3.  Whilst the sausages are cooking, make the batter.  First mix the dry ingredients (flour and baking soda) together in a large bowl.

STEP 4. Add 600 ml vegetable stock (it must be cold) along with 1 tbsp vegetable oil to the mixing bowl with the flour and whisk to a smooth batter with a pourable consistency.

STEP 5. Once the sausages have been in the oven for 12 minutes, add the vinegar to the batter (don’t forget!) and immediately pour the batter over the sausages (carefully).  Cook for 35 minutes or until the batter is cooked through and golden brown on top.  Serve with mash, peas and lashings of gravy.

How to Serve

Serve this vegan toad-in-the-hole hot from the oven, with rich onion gravy, creamy mashed potatoes and peas for the ultimate comfort food.

How to Store and Reheat

To refrigerate. Allow leftovers to cool completely before transferring to an airtight container and refrigerating for up to 3 days.

To freeze. Once cool, cut leftovers into portions and wrap them in eco cling film before placing them into an airtight container. Store in the freezer and use within 1 month for best results. Allow to defrost completely in the fridge overnight before reheating and serving.

To reheat. To reheat leftovers, first preheat your oven to 170°C fan (190°C conventional / 375°F / gas mark 5). Place the toad in the hole in a baking dish and cover loosely with foil to prevent it from drying out. Heat for around 15-20 minutes until warmed through.

Alternatively you can microwave on medium power for 2-3 minutes, however the oven method helps to retain the crisp texture of the batter.

Success Tips

Use cold stock. Ensure the stock is cold before whisking it into the flour.  Using warm or hot stock can cause the batter to thicken too much.

Don’t over mix the batter. Whisk the batter until just smooth to avoid developing too much gluten, which could make the batter dense.

Don’t let the batter sit too long.  We use a raising agent in this batter (bicarbonate of soda), which can lose some of its rising ability if it’s exposed to liquid for too long.  Therefore, we don’t recommend making the batter too far in advance.  It’s also important to add the vinegar at the last minute, right before adding the batter to the hot pan, for an optimal rise.

Add vinegar at the last minute. Mix the vinegar into the batter just before pouring the batter over the sausages. It’s important not to skip the vinegar because it activates the bicarbonate of soda which makes the batter rise (so put the vinegar next to the oven so you don’t forget it!)

Preheat the baking dish. Make sure the baking dish and oil are piping hot before carefully adding the batter. This step is crucial for creating a crispy exterior to the batter and getting a good rise. Use a metal baking dish if possible for the best rise (although not essential – ceramic or glass are also fine).

FAQs

Can I use plain flour instead of self-raising flour?

Yes, you can! Just replace the self raising flour with plain flour (all purpose flour) and add an additional 1 tsp of bicarbonate of soda and an additional 1.5 tsp vinegar to the recipe (i.e. 300g plain flour + 1.75 tsp bicarb + 1 tbsp vinegar in total).

What type of sausages should I use?

Most vegan sausages will work well in this recipe so choose your favourite brand of tasty vegan sausages! We have tested our toad in the hole with both frozen Richmond meat free sausages and Linda McCartney vegan sausages.

Can I prepare the batter in advance?

We don’t recommend making the batter too far in advance because the raising agent can lose some of it’s rising ability if exposed to liquid for too long.

How do I make this vegan toad in the hole recipe for 2 people?

Halve all of the ingredients and use a smaller baking dish (approximately 15cm x 15cm / 6” x 6”). Adjust the baking time to 30 minutes or until it is cooked through and golden on top.

What should I do to help my batter rise?

To get a good rise on your batter, ensure the baking dish and oil are piping hot before carefully pouring in the batter. Also make sure the vinegar is added to the batter at the last minute.

More Vegan Dinner Recipes

• This Mushroom and Lentil Bolognese features rich, unami flavours that will redefine your expectations of plant-based comfort food
• This easy One Pot Vegetable Biryani is packed with aromatic spiced rice, colourful vegetables and fresh herbs
• Try this flavourful vegan One Pan Vegetable Lasagne for dinner tonight!  It’s full of rainbow veggies in a rich tomato and fresh basil sauce. It’s finished with dairy free cream cheese and a garlic bread gratin topping.

I hope you LOVE this vegan toad in the hole recipe! Please share this recipe with someone you think will love it because it’s our goal to encourage as many people as possible to try plant based eating.

Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x

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