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!
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 🙂
The Video Recipe:
The Written Recipe:
Vegan Toad in the Hole
- 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.