Toad in the Hole
This recipe is a vegan twist on the classic British dish, Toad in the Hole. Sliced red onions, plant-based sausages, and fennel seeds are roasted in olive oil. The batter is made with self-raising flour, baking powder, aqua faba, and dairy-free milk, then poured around the sausages in the baking dish with fresh thyme and rosemary. The dish is baked until the batter is fluffy and golden. Kale seasoned with garlic, olive
Serves: 2
60 minutes
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- 1 red onion
- 6 plant-based sausages
- 1/2 tsp fennel seeds
- 2 tbsp olive oil
- 100g self-raising flour
- 1 tsp baking powder
- Salt
- 9 tbsp aquafaba
- 250 ml dairy-free milk
- Fresh thyme
- Rosemary
- 1/2 bag of kale
- 1 clove garlic
- Salt & pepper
🔄Issy Sedgwick's Suggested Substitutes
Plant based sausages Pork sausages
Aqua faba Eggs
Dairy free milk Cow's milk
Beta