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Toad in the Hole With Rosemary
[Vegan]

BC By: Becky Cotter

Author Bio

I started VegHotPot in 2011 as a way to document the recipes I was creating... Read More

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Toad in the Hole With Rosemary [Vegan]

Dairy Free

Toad in the hole is sausages baked within a yorkshire pudding base. I added some red onions, cherry tomatoes, and mushrooms in with the sausages and then I added rosemary to the batter to add a little twist. When done well, the yorkshire batter is crispy on the outside but... Read More

Ingredients You Need for Toad in the Hole With Rosemary [Vegan]

1 red onion
4-6 cherry tomatoes
4-6 sliced mushrooms
4 vegan sausages (store bought, or use this recipe)
Big drizzle sunflower oil (do not use olive oil!!)
2.5 ounces gluten-free white self raising flour
4 ounces dairy free milk (I used almond)
Egg replacer to replace 2 eggs
1/2 tsp turmeric
1 tbsp rosemary
Salt and Pepper

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How to Prepare Toad in the Hole With Rosemary [Vegan]

Heat your oven to 425 F.
Slice your red onion, tomatoes and mushrooms and scatter around the bottom of a metal baking tray. Lay your sausages on top and then drizzle a good glug of oil around the pan.
Put the tray in the oven for 10 minutes to heat up the oil. You need it to be sizzling when you add the batter.
To make the batter, stir together the flour, milk, egg replacer, turmeric and seasoning with a whisk to make sure there are no lumps. It needs to be the consistency of double cream so add a little milk if it’s too thick. Once you have it smooth and silky add the finely chopped rosemary.
Open the oven door and pour the batter around the sausages then place straight back in, close the door and leave it to cook for 25 minutes. It will have gone slightly golden but not dark brown like a non vegan version.
Serve with gravy, veg, mash, mustard or any of the above.
This can be frozen too!

Notes

These are the ground rules I followed to make this a perfect toad in the hole – 1. Use self raising flour (gluten free variety of course) and not plain flour. You need it to rise! 2. Use a metal baking tray (I started off with a ceramic baking tray and it didn’t get hot enough) 3. Get your oil super hot before adding the batter to the pan. 4. Do not open your oven whilst this is cooking, don’t poke it, shake it or disturb it.