This vegan version of a classic Toad in the Hole 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.
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 🙂
☼ OTHER VEGAN RECIPES YOU’LL LOVE:
Vegan Sausage & Bean Pasta Bake: https://youtu.be/V4YCTOixIyQ
Fillet-No-Fish with Chilli Mayo: https://youtu.be/-ff_GY8felg
You’ll find lots more delicious vegan recipes at https://www.aveganvisit.com
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300g self raising flour
3/4 tsp baking soda
600ml vegetable stock, cold*
1 tbsp vegetable oil + 2 tbsp vegetable oil**
1 1/2 tsp vinegar
8 vegan sausages
1. Preheat the oven to 210C fan (230C conventional).
2. Put your baking dish in the oven with 2 tbsp of vegetable oil to heat up for 5 minutes.
3. Add the sausages and cook for 12 minutes.
4. Whilst your sausages are cooking, start making your batter by mixing the flour and baking soda together in a large bowl.
5. 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.
6. Once your sausages have been in the oven for 12 minutes, add the vinegar to the batter and whisk it in to combine.
7. 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.
8. Bake for 30-35 minutes until the batter is cooked through.
Vegan / Dairy Free / Egg Free / Nut Free / Soy Free / Refined Sugar Free
Recipe inspired by: 🇬🇧 UK
* 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.