Toad In The Hole

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Tasty vegan sausages surrounded in a golden crisp-on-the-outside, fluffy-on-the-inside Yorkshire pudding style batter – the perfect vegan toad in the hole!

Toad in the hole was a staple in my childhood home growing up.  A British classic with many the tale surrounding it’s origin, it’s a dish that’s thought of fondly across the nation.  

This vegan toad in the hole was created as part of ‘Meat Free Monday’ where I cajole the HB to join me for a day of plant-based eating in exchange for a lovingly prepared breakfast, lunch and dinner.  This version uses tasty vegan sausages surrounded by a golden crisp-on-the-outside, fluffy-on-the-inside Yorkshire pudding batter.  Serve it with lashings of gravy (the only way!) and a side of rough mash and peas.  

In order for Yorkshire pudding batter to rise, traditional versions use egg but this version uses self raising flour, a dash of baking soda and a hot, hot, hot pan to give it that boost.  The texture may be thicker inside than you are used to but it’s just as delicious and soaks up the gravy like a champ.  Enjoy!

Vegan toad in the hole with crisp batter, golden sausages and fresh rosemary and thyme sprinkled on top

This vegan Toad in the Hole is:

Crisp on the outside

Fluffy on the inside



With a tasty batter flavoured with vegetable stock

It’s the ultimate comfort food!

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it, I love seeing your re-creations @aveganvisit 🙂

An oven dish filled with crisp and fluffy vegan toad in the hole, golden veggie sausages and fresh herbs being drizzled with vegan gravy

The Video Recipe:

The Written Recipe:

Toad in the Hole sq

Vegan Toad in the Hole

Tasty vegan sausages surrounded in a golden crisp-on-the-outside, fluffy-on-the-inside Yorkshire pudding style batter. Serve it with lashings of gravy (the only way!) and a side of rough mash and peas.
5 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: British
Cook: 47 minutes
Total: 47 minutes
Serves: 4 people
Calories: 484kcal
Author: Tara


  • 300 g self raising flour
  • ¾ tsp baking soda
  • 600 ml vegetable stock (cold (*see note))
  • 3 tbsp vegetable oil
  • 1.5 tsp vinegar
  • 8 vegan sausages


  • Preheat the oven to 210°C fan (230°C conventional / 450°F / gas mark 8).
  • Put your baking dish in the oven with 2 tbsp of vegetable oil to heat up for 5 minutes.
    8 vegan sausages
  • Add the sausages and cook for 12 minutes.
  • Whilst your sausages are cooking, start making your batter by mixing the flour and baking soda together in a large bowl.
    300 g self raising flour, 3/4 tsp baking soda
  • Add the cold stock (it must be cold) along with 1 tbsp vegetable oil and whisk briefly to get rid of any lumps. The batter should be a pourable consistency.
    600 ml vegetable stock
  • Once your sausages have been in the oven for 12 minutes, add the vinegar to the batter and whisk it in to combine.
    1.5 tsp vinegar
  • Take the baking pan from the oven and pour the batter immediately over the sausages (be careful the pan might spit). It’s important that the batter goes into a piping hot pan and also that you add the vinegar right at the last minute before pouring it in.
  • Cook for 30-35 minutes until the batter is cooked through and golden on top.



Vegan / Dairy Free / Egg Free / Nut Free / Soy Free / Refined Sugar Free
* The stock must be cold otherwise the flour will soak it all up and the batter won’t be a pourable consistency. I dissolve the stock cube in 100ml of boiling water and then top the jug up with 500ml of cold water which should make the stock cold ready to pour into the bowl.
** Don’t substitute for coconut or olive oil in this recipe, it won’t work as well.
Recipe inspired by:  UK
Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.


Calories: 484kcal | Carbohydrates: 67g | Protein: 16g | Fat: 16g | Saturated Fat: 12g | Sodium: 810mg | Fiber: 5g | Sugar: 2g | Net Carbohydrates: 63g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!


Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.