Easy Vegan Toad in the Hole

A hearty, traditional, delicious bit of British stodge – what more could you want on colder days?!

Easy recipeEasyFreezable recipe Cheap as chickpeasKid recipe
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Preparation time

5 min

Cook time

30 min

Total time

35 minutes




  • mains




  • 4 tbsp rapeseed oil
  • 12 of your favourite vegan sausages (we used Taste & Glory)
  • 240g self-raising flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 350ml soya milk

Optional serving suggestions: steamed or roast vegetables, potatoes (boiled, mashed or roasted), red onion gravy


  1. Preheat the oven to 210°C/410°F/Gas Mark 6-7.
  2. In a deep oven-proof dish, heat the oil in the oven for a couple of minutes.
  3. Remove from the oven and add the sausages to the dish. Place them in the oven for 15 minutes, turning once.
  4. While the sausages are cooking, make the batter: in a large bowl, combine the flour, salt and baking powder. Pour in the soya milk and stir thoroughly.
  5. Remove the sausages from the oven and pour the batter mixture over and around the sausages. Place the dish back in the oven for around 30 minutes or until golden.

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