Toad in the Hole (Vegan)
A vegan take on the classic British 'Toad in the Hole,' featuring plant-based sausages baked in a Yorkshire pudding batter.
Ingredients
- 8 links Vegan Sausages
- 1 cup All-Purpose Flour
- 1 cup Plant-Based Milk
- 2 tablespoons Vegan Egg Replacer
- 2 tablespoons Water
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C). Grease a baking dish with olive oil.
- 2Cook sausages: Cook vegan sausages slightly in a pan until lightly browned, about 5 minutes.
- 3Prepare batter: In a bowl, whisk together flour, plant-based milk, vegan egg replacer mixed with water, salt, and pepper until smooth.
- 4Assemble: Arrange the sausages in the greased baking dish. Pour the batter over the sausages.
- 5Bake: Bake for 30-35 minutes, or until the batter is puffed up and golden brown.
- 6Serve hot with vegan gravy or vegetables.
Substitutions
Meat Sausages → Vegan Sausages
Dairy Milk → Plant-Based Milk
Egg → Vegan Egg Replacer
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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