Name: Vegan Toad-in-the-Hole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 0.5 tbsp rapeseed oil; 50 g chickpeas; 0.25 item onion; 0.5 clove garlic; 62.5 g flour; 81.25 ml plant-based milk; 0.5 tbsp nutritional yeast

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Vegan Toad-in-the-Hole

Vegan Toad-in-the-Hole

A delicious vegan twist on the classic toad-in-the-hole, featuring homemade veggie sausages and a fluffy batter.

This meal provides a hearty and satisfying option for those following a vegan diet, while also being kid-friendly and nutritious.

Source

Ingredients:

0.5
tbsp
rapeseed oil
50
g
chickpeas
0.25
item
onion
0.5
clove
garlic
62.5
g
flour
81.25
ml
plant-based milk
0.5
tbsp
nutritional yeast

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Instructions:

To make the batter, blend the chickpeas, onion, garlic, nutritional yeast, and plant-based milk until smooth. Add 1 tsp salt and blend again. Let it rest for 30 minutes.
Preheat the oven to 220C. Pour 2 tbsp of rapeseed oil into a 28 x 23cm roasting tin and heat in the oven for about 8-10 minutes.
Stir the batter, then carefully remove the tin from the oven and pour the batter over the hot oil. Return the tin to the oven and cook for 10 minutes.
Lower the temperature to 180C and cook for an additional 25-30 minutes or until the batter is golden and cooked through.
Serve with your choice of roasted vegetables and vegan gravy.

Nutrition	Per Serving 232 g	Per 100g
Energy	422.8 kcal	183 kcal
Protein	16.7 g	7.2 g
Fibre	6.1 g	2.6 g
Salt	0.1 g	0.0 g
Sugar	6.9 g	3.0 g
Carbohydrates	68.1 g	29.4 g
Fat	10.7 g	4.6 g

Environmental	Per Serving 232 g	Per 100g
CO2	0.7 kg	0.3 kg
Water	1.8 l	0.8 l

0.5
tbsp
rapeseed oil
50
g
chickpeas
0.25
item
onion
0.5
clove
garlic
62.5
g
flour
81.25
ml
plant-based milk
0.5
tbsp
nutritional yeast

To make the batter, blend the chickpeas, onion, garlic, nutritional yeast, and plant-based milk until smooth. Add 1 tsp salt and blend again. Let it rest for 30 minutes.

Preheat the oven to 220C. Pour 2 tbsp of rapeseed oil into a 28 x 23cm roasting tin and heat in the oven for about 8-10 minutes.

Stir the batter, then carefully remove the tin from the oven and pour the batter over the hot oil. Return the tin to the oven and cook for 10 minutes.

Lower the temperature to 180C and cook for an additional 25-30 minutes or until the batter is golden and cooked through.

Serve with your choice of roasted vegetables and vegan gravy.