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

Looking for plant-based comfort food on a cold winter’s evening? This vegan toad-in-the-hole is just the ticket, complete with a brilliant balsamic gravy

Ingredients

• 200 g self-raising flour
• 50 g chickpea flour
• 1 tsp baking powder
• 1 tsp Dijon mustard
• 350 ml soya milk
• pinch of turmeric
• 125 ml aquafaba (liquid from one can of chickpeas)
• 2 tbsp sunflower oil
• 8 plant-based sausages
• 25 g vegan butter block
• 2 red onions, finely sliced
• 3 garlic cloves, finely sliced
• 75 ml balsamic vinegar
• 300 ml vegetable stock, made with 1 vegan stock cube

Steps

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