Vegan Toad in the Hole
Recipe inspired by Avant Garde Vegan
First time alert! Not only have I never made this vegan version of an English dish called Toad in the Hole, but until last week, it was the first time I had even heard of it!
Since my partner and assistant are both English, it’s about time I take some of their favourite meals on board and veganize them (if they haven’t already been veganized).
This meal was SO satisfying to make and to eat (duh).
It looks insanely cool when it’s done cooking, too. It looks like a big sausage pie gone wrong, but it makes eating it that much more fun.
I’m a huuuuge fan of peas, so that was an obvious addition to this meal.
We also made golden mashed potatoes using unsweetened almond milk and it rounded out the dish perfectly.
This meal is one for cold winter nights and cozy family meals together.
Since Nick’s family is here visiting from England, it was perfect for us to enjoy a classic English dish together.
Even Nick’s dad said it’s just like his favorite dish Bangers & Mash!
The more daring we get with our meals, the more fun it is to branch out and try dishes from other countries and cultures around the world.
There are about a billion more recipes that I want to try, but this was certainly exciting seeing as I had never even heard of it before.
I’m telling you, the best thing about being vegan is exploring new ingredients and introducing your taste buds to a whole world of new flavors.
This dish can be made gluten-free if you use gluten-free self-rising flour.
That’s my next endeavour when I make this dish again!
This is certainly a savoury dish, so if you’re a savoury person, you’ll LOVE this one.
Plus, the gravy is basically a meal in itself with the mushrooms & onions packing it up, so if there are left overs, just heat it up like soup!
(Though I can’t promise it’ll taste like soup 😜)
Enjoy!
VEGAN TOAD IN THE HOLE
INGREDIENTS
· 2 cups self-rising flour
· 1 & 1/2 tsp baking powder
· 1 tsp sea salt
· 2 cups non-dairy milk
· 8 vegan sausages
· 3 tbsp olive oil
· 2 sliced red onions
· 2 minced garlic cloves
· 10 white button mushrooms cut in half
· Fresh rosemary
· 2 tbsp plain flour
· 1 cup red wine
· 1 cup vegetable stock
· 1 tbsp miso paste
· 2 tbsp balsamic vinegar
· 1 tbsp brown sugar
· S&P to taste
INSTRUCTIONS
1. Pre-heat the oven to 210◦C/410◦F.
2. Place the sausages into a large non-stick baking tray; drizzle with 2 tbsp olive oil.
3. Once the oven is at temperature, place the sausages in the oven for 15 minutes.
4. While the sausages are cooking, add the self-raising flour, baking powder & sea salt to a large bowl and mix well.
5. Whisk in the non-dairy milk to make a pancake-batter-style consistency.
6. Remove the sausages from the oven and pour the batter into the tray immediately. It is important to do this step straight away because the temperature of the tray will begin to decrease.
7. Place the tray back into the oven on the bottom shelf for 30 minutes.
8. While the sausages and batter are baking, heat 1 tbsp of olive oil in a large saucepan on medium heat.
9. When the oil is hot, add the onions, garlic, mushrooms, rosemary.
10. Sauté for 4-5 minutes until veggies look golden, then stir in the plain flour.
11. Stir for two minutes with a wooden spoon, then add the red wine.
12. Stir in the stock, miso paste, balsamic vinegar, and brown sugar.
13. Reduce the heat and let the gravy simmer for 15-20 minutes while stirring often.
14. Once the pastry around the sausages has risen and looks golden, remove the tray from the oven.
15. Remove the gravy from heat.
16. Cut the sausage pastry into slices and pour the gravy over the top.
17. Serve with cooked veggies and mashed potatoes for a classic English meal!
18. Enjoy!
