Vegan Toad in the Hole
Experience the comforting flavors of a British classic with a plant-based twist in this Vegan Toad in the Hole recipe. Perfectly browned plant-based sausages are nestled in a golden, fluffy batter made from a blend of all-purpose and chickpea flours, delivering a light yet satisfying texture. Flavored with aromatic garlic and onion powders and a touch of black pepper, this dish has all the savory depth you crave—all while being entirely egg- and dairy-free. A sizzling-hot preheated baking dish ensures the batter rises beautifully, creating an irresistible crisp exterior. Serve this hearty vegan main course with rich vegan gravy and your favorite steamed vegetables for a wholesome, crowd-pleasing meal. Ready in just 50 minutes, this recipe is ideal for weeknight dinners or special occasions.
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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Quickly arrange the browned plant-based sausages in the baking dish, leaving some space between each piece.
Step 7
Pour the batter evenly over the sausages, ensuring it spreads across the entire dish.
Step 8
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.
Step 9
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
| Serving size | (1109.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2323.7 |
| Total Fat 114.2g | 0% |
| Saturated Fat 13.5g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 4214.2mg | 0% |
| Total Carbohydrate 222.7g | 0% |
| Dietary Fiber 24.9g | 0% |
| Total Sugars 11.9g | |
| Protein 102.6g | 0% |
| Vitamin D 147.9IU | 0% |
| Calcium 804.1mg | 0% |
| Iron 25.9mg | 0% |
| Potassium 2314.7mg | 0% |
Source of Calories