Vegan Toad in the Hole
Delightfully hearty and completely plant-based, this Vegan Toad in the Hole puts a cruelty-free twist on the classic British comfort food. Featuring golden, fluffy batter enveloping perfectly browned plant-based sausages, this recipe is a showstopper that's easy to prepare yet impressive to serve. Whipped up with unsweetened plant milk, a balanced blend of flours, and warm spices like garlic and onion powder, the batter is packed with flavor and irresistibly crisp edges. Serve this oven-baked masterpiece fresh out of the dish, topped with optional rosemary for a fragrant finish, and pair it with vegan gravy and steamed vegetables for a meal that's both satisfying and wholesome. Ideal for family dinners or special occasions, this recipe combines the traditional charm of Toad in the Hole with a modern vegan twist, making it accessible, comforting, and utterly delicious.
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Recipe Information
Ingredients
- 6 pieces Plant-based sausages
- 350 ml Unsweetened plant milk (e.g., soy or oat)
- 200 g All-purpose flour
- 50 g Chickpea flour (gram flour)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
- 3 tablespoons Neutral cooking oil (e.g., sunflower or vegetable oil)
- 1 sprig Fresh rosemary (optional, for garnish)
Instructions
Preheat your oven to 220°C (430°F). Place a large rectangular baking dish (approximately 9x13 inches) in the oven to heat up while you prepare the batter.
In a mixing bowl, whisk together the all-purpose flour, chickpea flour, baking powder, salt, garlic powder, onion powder, and black pepper until well combined.
Gradually add the unsweetened plant milk to the dry ingredients, whisking continuously to create a smooth, lump-free batter. Let the batter rest for 10 minutes.
In a skillet, heat 1 tablespoon of the neutral cooking oil over medium-high heat. Lightly brown the plant-based sausages on all sides for about 6–8 minutes. They do not need to be fully cooked as they will finish cooking in the oven.
Once the baking dish is hot, carefully remove it from the oven and add the remaining 2 tablespoons of neutral cooking oil. Swirl the oil around so it evenly coats the base of the dish.
Quickly arrange the browned plant-based sausages in the baking dish, leaving some space between each piece.
Pour the batter evenly over the sausages, ensuring it spreads across the entire dish.
Return the dish to the oven and bake for 25–30 minutes, or until the batter has risen significantly and turned golden brown. Avoid opening the oven during the first 20 minutes of baking to prevent the batter from sinking.
Once baked, remove the Vegan Toad in the Hole from the oven. Garnish with a sprig of fresh rosemary, if desired, and serve immediately with vegan gravy and steamed vegetables.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4214 mg | 183% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 11.9 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 804 mg | 62% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2315 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
