Name: Vegan toad-in-the-hole with red onion & balsamic gravy
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 200g self-raising flour; 50g chickpea flour; 1 tsp baking powder; 1 tsp Dijon mustard; 350ml soya milk; pinch of turmeric; 125ml aquafaba (liquid from one can of chickpeas); 2 tbsp sunflower oil; 8 plant-based sausages; 25g vegan butter block; 2 red onions finely sliced; 3 garlic cloves finely sliced; 75ml balsamic vinegar; 300ml vegetable stock made with 1 vegan stock cube

Vegan toad in the hole with red onion & balsamic gravy

200g self-raising flour
50g chickpea flour
1 tsp baking powder
1 tsp Dijon mustard
350ml soya milk
pinch of turmeric
125ml aquafaba
(liquid from one can of chickpeas)
2 tbsp sunflower oil
8 plant-based sausages

For the gravy

25g vegan butter block
2 red onions
finely sliced
3 garlic cloves
finely sliced
75ml balsamic vinegar
300ml vegetable stock
made with 1 vegan stock cube

Method

step 1
Heat the oven to 220C/200C fan/gas 7. Mix the self-raising flour, chickpea flour and baking powder together in a bowl. Add the mustard, soya milk, turmeric and 1 tsp fine salt, then whisk to combine. Lightly whisk the aquafaba in a jug until fluffy, then gently stir into the batter. Leave to rest for 10 mins.
step 2
Pour the oil into a large roasting tin and put in the oven to heat up. Tip the sausages into the hot oil and bake for 10-12 mins, shuffling regularly. Add the batter (it should sizzle when it hits the tin) and return to the oven for 25-30 mins, until puffed slightly and golden.
step 3
To make the gravy, melt the vegan butter block in a pan and add the red onions and garlic with a large pinch of salt. Cook over a medium heat for 10-12 mins, until soft and lightly caramelised. Add the balsamic vinegar and reduce until it has evaporated. Add the vegetable stock and bring to a simmer. Allow to simmer for 8-10 mins until thickened. Season with salt and pepper.
step 4
Cut the toad-in-the-hole into four portions and serve with the gravy on the side.