- Media Credit: Avant Garde Vegan
Gaz Oakley, aka Avant Garde Vegan, turns this British classic into a plant-based masterpiece
3.58 from 7 votes
Duration1 hr
Cook Time1 hr
Servings5

Ingredients

  • 2 cups/260g Self Raising Flour
  • 1 & 1/2 tsp Baking Powder
  • 1 tsp Sea Salt
  • 2 cups/480ml Non Dairy Milk, or enough to make it a pancake batter style consistency
  • 8 Vegan Sausages
  • 2 tbs Vegetable Oil
Gravy
  • 1 tbs Olive Oil
  • 2 Red Onions sliced
  • 2 cloves Garlic minced
  • 10 Button Mushrooms halved
  • 1 Sprig Fresh Thyme
  • 1 Sprig Fresh Rosemary
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 2 tbsp Plain Flour
  • 1 cup/240ml Red Wine
  • 1 cup/240ml Vegetable Stock
  • 1 tbs Marmite or Miso Paste
  • 2 tbs Balsamic Vinegar
  • 1 tbs Brown Sugar

Instructions

  • Preheat your oven to 210 degrees C.
  • Place the sausages into a large nonstick 2-inch deep baking tray, and drizzle over the oil.
  • Place the sausages into the oven for 15 minutes & whilst they are in the oven mix together the batter.
  • In a mixing bowl add the flour, baking powder & sea salt, then mix well. Whisk in enough soy milk to make a pancake batter style consistency.
  • Remove the sausages from the oven then carefully pour the batter into the tray, place the tray back into the oven on the bottom shelf for 30 minutes.
  • Meanwhile to make the gravy, place a large saucepan over medium heat then add the oil.
  • When the pan is hot add the onions, garlic, mushrooms, thyme, rosemary & seasoning, sauté the mixture for 4-5 minutes letting the mushrooms go lovely and golden.
  • Stir in the flour & cook for a couple of minutes.
  • Deglaze the pan with the wine and scrape all the lovely flavor off the bottom of the pan with a wooden spoon.
  • Add the stock, miso, vinegar & sugar.
  • Let the gravy simmer away for 15-20 minutes, stirring often.
  • Once the toad in the hole has risen and is golden & crisp, remove it from the oven.
  • Cut it up into slices and serve it with lots of gravy and greens. 
This recipe was republished with permission from Avant Garde Vegan. Find the original recipe here

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