Vegan toad-in-the-hole with red onion & balsamic gravy

• self-raising flour↗200g g
• chickpea flour↗50g g
• baking powder↗1 tsp

  1 tsp

• Dijon mustard↗1 tsp

  1 tsp

• soya milk↗350ml ml
• turmeric↗pinch of

  pinch of

• aquafaba↗125ml ml

  (liquid from one can of chickpeas)

• sunflower oil↗2 tbsp

  2 tbsp

• sausages↗8 plant-based

  8 plant-based

• vegan butter block↗25g g

  25g

• red onions↗2

  finely sliced

• garlic cloves↗3

  finely sliced

• balsamic vinegar↗75ml ml
• vegetable stock↗300ml ml

  made with 1 vegan stock cube

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 4

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