Toad in the Hole (Spelt with Onion & Rosemary) & (Traditional)
I've not had toad in the hole (sausages in batter) since I went vegan. While looking for recipes I realised there aren't many and the ones that exist weren't very good. So, I created my own recipe. Originally I made the spelt recipe but it didn't look like a traditional toad in the hole. The taste and smell were incredible but I wanted it to rise and not look so dark. By experimenting with different ingredients I found out using white flour helps it rise. You can choose your favourite.
Servings: 2 people
- Medium oven proof dish
Spelt with Onion & Rosemary
- 3 sausages I used Meatless Farm (Sainsburys)
- 100 g spelt flour
- 30 g gram flour chickpea flour
- 2 tsp baking powder
- 1 tbsp rosemary
- 1 medium onion chopped
- 1/2 tsp black salt gives egg taste
- 100 ml aquafaba chickpea water
- Veg oil
- 3 sausages
- 100 g self raising white flour
- 30 g gram flour
- 1 tsp baking powder
- 1/2 tsp black salt
- 100 ml aquafaba
- 250 ml plant milk unsweetened
- Preheat oven to 220oC/428oF. Serves 3-4
Both versions use the same method. Make sure your oven is preheated to the temperature. In a medium sized oven dish pour in some oil just covering the bottom and place in the oven for ten minutes. It's very important the oil in the dish is smoking hot so that the batter cooks properly.
While the oil is heating pour the milk and aquafaba into a large bowl and whisk for a couple of minutes until fluffy. Sift in the flours and baking powder. Add the salt (rosemary & pepper optional) and whisk until you have a batter.
Take care removing the dish from the oven and work as fast as you can to get the ingredients back in the oven. Add the sausages (onion optional) and pour over the batter to just cover the sausages. Do not use too much batter or the sausages will be hidden under the batter when it rises.
Pop back in the oven and bake for ten minutes. After ten minutes turn down the heat to 200oC/392oF and bake for a further 15-20 minutes until golden brown. Serve with your favourite veg and lots of gravy.
TIP: Its important to get the oil smoking hot when you add the ingredients. The heat helps the batter rise. Be careful as it’s VERY hot! My traditional recipe batter raised and covered the sausages. I got a spoon and moved the batter away from the sausages exposing them. When the dish comes out of the oven the batter will shrink slightly.