Vegan Toad-in-the-Hole

🥘 Ingredients

• self-raising flour 200 g
• chickpea flour 50 g
• baking powder 1 tsp
• dijon mustard 1 tsp
• soya milk 350 ml
• turmeric pinch
• fine salt 1 tsp
• aquafaba (liquid from one can of chickpeas) 125 ml
• sunflower oil 2 tbsp
• plant-based sausages 8
• red onions 2
• garlic cloves 3
• vegetable stock 300 ml
• vegan butter block 25 g
• salt
• balsamic vinegar 75 ml
• pepper

1. 1

   Heat the oven to 220ºC / 200ºC fan / gas 7.
2. 2

   Mix self-raising flour , chickpea flour and baking powder together in a bowl . Add dijon mustard , soya milk , turmeric and fine salt , then whisk to combine. Lightly whisk aquafaba (liquid from one can of chickpeas) in a jug until fluffy, then gently stir into the batter. Leave to rest for 10 mins .
3. 3

   Pour sunflower oil into a large roasting tin and put in the oven to heat up. Tip plant-based 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.
4. 4

   Finely slice red onions .
5. 5

   Finely slice garlic cloves .
6. 6

   Make vegetable stock in a jug .
7. 7

   To make the gravy, melt 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 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 .
8. 8

   Cut the toad-in-the-hole into four portions and serve with the gravy on the side.