• Suzanne Pinkney

Vegan Toad-in-the-Hole with Onion Gravy

Updated: May 17, 2020

I'm not going to pretend this is healthy! It is delicious though, and very comforting on a rainy day. Serves 4.


Toad in the Hole

250g plain flour

550ml soya milk

2 tsp baking powder

2 tbsp oil

Salt and pepper

4 servings vegan sausages (I used 8 Linda McCartney sausages)


1 red onion, sliced

2-3 cloves garlic, chopped

4-5 tbsp oil

4-5 tbsp plain flour

2 tbsp dark soya sauce

1/2 glass red wine (optional)

500ml vegetable stock

Salt and pepper


1. Make the batter by mixing the oil and soya milk into the flour. Whisk the liquid in bit by bit to keep the batter smooth. Leave to stand for at least 20 minutes.

2. Preheat the oven to 200°C or Gas Mark 7. Add enough oil into a baking dish to cover the bottom and put on the top shelf of the oven.

3. Add salt and pepper to the batter (I used about 1 level tsp salt) and sift in the baking powder. Mix well and then pour into the hot baking dish. Add the sausages and then return to the oven. Cook for 30-40 minutes until cooked through and brown on top.

4. To make the gravy, gently fry the onion and garlic in the oil until very soft and starting to brown.

5. Add the flour and stir for 5 minutes to cook.

6. Stir in the soya sauce and red wine (if using)

7. Slowly stir in the stock, making sure the mixture absorbs the liquid before adding more.

8. Season the gravy with salt and pepper if needed and simmer until the toad in the hole is cooked, adding more stock if it is too thick.

9. Serve with simple vegetables such as carrots and peas. Enjoy!

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