Vegan Toad in the Hole

🛒 Ingredients

• #For the batter:
• 150g plain all‑purpose flour
• 2 tbsp cornflour (helps crispiness)
• 1 tsp baking powder
• ½ tsp salt,, ¼ tsp black pepper
• 250ml unsweetened soy milk (or oat milk)
• 3 tbsp aquafaba (liquid from a tin of chickpeas) – whisked until frothy
• 1 tbsp vegetable oil (plus extra for the tin)
• #For the bake:
• 8–10 vegan sausages
• 1 red onion, cut into wedges
• Fresh rosemary sprigs (for garnish & flavour)
• #For quick onion gravy
• 1 large onion, thinly sliced
• 1 tbsp vegan butter or oil
• 1 tbsp plain flour,, 400ml vegetable stock
• ½ tsp dried thyme
• Salt & pepper to taste

👩‍🍳 Instructions

1. 1

   Make the batter: Sift flour, cornflour, baking powder, salt, and pepper into a bowl. Gradually whisk in the plant milk until smooth and lump‑free. Stir in the whisked aquafaba and 1 tbsp oil. Cover and rest for at least 30 minutes (this helps it rise high).

2. 2

   Preheat & prep: Preheat oven to 220°C / 200°C fan / Gas 7. Drizzle 2–3 tbsp oil into a large rectangular baking tin. Add the sausages and onion wedges, toss lightly to coat. Put the tin in the oven for 10–12 minutes until the oil is smoking hot and sausages start to brown.

3. 3

   Bake: Carefully take the hot tin out, quickly pour the batter evenly over the sausages and onions. Tuck in a few rosemary sprigs. Immediately put back in the oven and bake for 25–30 minutes — do NOT open the door during this time, or the batter will collapse! Bake until puffed up deep golden and crispy.

4. 4

   Make the gravy: While it bakes, fry the sliced onion in butter/oil until soft and caramelised. Stir in flour, cook 1 minute, then slowly add stock, soy sauce, and thyme. Simmer until thickened, season to taste

5. 5

   Serve: Serve straight away while hot and crispy, drizzled with plenty of onion gravy.