Toad-in-the-Hole is another British tradition, where you stuff the batter of a giant Yorkshire pudding with sausages, then cook them together. Here are some plant-based versions (keep these away from pets, due to faux meat sausages, onions etc):
The Veg Space uses a chickpea flour base, for the best comfort food, smothered in rich onion gravy.
Bonsan Toad-in-the-Hole uses its own Kofu sausages (kombucha-fermented tofu) for a simple to make treat, ideal Sunday lunch fodder.
Crackd Toad-in-the-Hole uses its own no-egg replacement, which you can find Marks & Spencers and online. Made with plant milk and vegan sausages, serve with vegan gravy.
Vegan Toad in the Hole is a recipe by former Masterchef finalist Jackie Kearney, from her book The Mock Meat Revolution. Also try Gaz Oakley’s recipe.
