Recipes. Vegan Toad in the hole
One of the all-time classics just got a vegan Herbivore spin. Try this recipe for a refreshing change – can also be made with gluten free flour if you are on gluten free diet.
- Ingredients
- Method
- Prep: 5 mins
- difficulty: easy
- cook: 20 mins
- serves: 4
- 1 tsp cracked black pepper
- 100ml light olive oil
- 6 Herbivore meatless sausages
- 250g self-raising flour
- ½ tsp baking powder
- 350ml soya milk (unsweetened)
- 125ml warm water
Step 1. Make the batter mix. Add the flour, soya milk, baking powder, a pinch of salt and warm water to a food processor and blitz until completely smooth. Pour the batter mix into a large cup or jug, cover with cling film and pop it into the fridge for about an 1 hr.
Step 2. Fill an oven dish with enough oil to coat the bottom of a 8” by 4” baking dish and place into the oven set at 180°C and cook for 8-10 minutes until the oil is very hot.
Step 3. Carefully remove the dish from the oven and add the sausages making sure to spread them evenly across the dish.
Step 4. Give the cold rested batter a good mix and pour 2 x 2 oz ladles/120ml of batter mix oven the sausages making sure to cover the whole bottom of the dish. Transfer to the oven set at 180°C and cook for 20 minutes. When finished the sausages and the batter should have a good amount of even colour and should be well risen and crisp on the edges.
Step 5. Serve with olive oil mash, some peas, edamame beans and tenderstem broccoli and red wine gravy with thyme and red onion.
