Vegan toad-in-the-hole with red onion & balsamic gravy
Looking for vegan comfort food on a cold winter’s evening? This plant-based toad-in-the-hole is just the ticket, complete with a brilliant balsamic gravy
Vegan cauliflower cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 large cauliflowercut into florets, stalks chopped and leaves separated
- 1 tbsp sunflower oil
- 50g vegan butter block
- 50g plain flour
- 2 tsp mustard powder
- 2 tsp onion granules
- 2 tsp garlic granules
- 800ml soya milk
- 5 tbsp nutritional yeast
- 75g sourdough breadblitzed to breadcrumbs
- 75g vegan cheddargrated
Nutrition: Per serving
- kcal456
- fat23g
- saturates11g
- carbs36g
- sugars9g
- fibre9ghigh
- protein21g
- salt1g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower florets and stalks with the oil in a large roasting tin and season well. Roast for 25-30 mins until almost tender, then add the leaves and cook for a further 5 mins.
step 2
To make the sauce, melt the vegan butter block in a large saucepan. Add the flour, mustard powder, onion and garlic granules and cook for 2-3 mins. Gradually add the soya milk, whisking well to incorporate. Bring to a gentle simmer, stirring constantly, then simmer for 4-5 mins until thickened and reduced slightly. Add the nutritional yeast and season well, then whisk to combine.
step 3
Tip the sourdough breadcrumbs and vegan cheese into a bowl and stir to combine. Season well. Remove the cauliflower from the oven, spoon over the sauce and stir to combine. Scatter over the cheesy sourdough crumbs and return to the oven for 10 mins until bubbling and golden. Serve as a side or main with a green salad.
