VEGAN TOAD-IN-THE-HOLE WITH RED ONION & BALSAMIC GRAVY

Vegan toad-in-the-hole with red onion & balsamic gravy image

Looking for plant-based comfort food on a cold winter's evening? This vegan toad-in-the-hole is just the ticket, complete with a brilliant balsamic gravy

Provided by Ailsa Brown

Categories Dinner

Time 55m

Number Of Ingredients 14

Ingredients

200g self-raising flour
50g chickpea flour
1 tsp baking powder
1 tsp Dijon mustard
350ml soya milk
pinch of turmeric
125ml aquafaba (liquid from one can of chickpeas)
2 tbsp sunflower oil
8 plant-based sausages
25g vegan butter block
2 red onions, finely sliced
3 garlic cloves, finely sliced
75ml balsamic vinegar
300ml vegetable stock, made with 1 vegan stock cube

Steps:

Heat the oven to 220C/200C fan/gas 7. Mix the self-raising flour, chickpea flour and baking powder together in a bowl. Add the mustard, soya milk, turmeric and 1 tsp fine salt, then whisk to combine. Lightly whisk the aquafaba in a jug until fluffy, then gently stir into the batter. Leave to rest for 10 mins.
Pour the oil into a large roasting tin and put in the oven to heat up. Tip the sausages into the hot oil and bake for 10-12 mins, shuffling regularly. Add the batter (it should sizzle when it hits the tin) and return to the oven for 25-30 mins, until puffed slightly and golden.
To make the gravy, melt the vegan butter block in a pan and add the red onions and garlic with a large pinch of salt. Cook over a medium heat for 10-12 mins, until soft and lightly caramelised. Add the balsamic vinegar and reduce until it has evaporated. Add the vegetable stock and bring to a simmer. Allow to simmer for 8-10 mins until thickened. Season with salt and pepper.
Cut the toad-in-the-hole into four portions and serve with the gravy on the side.

Nutrition Facts : Calories 449 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 3.2 milligram of sodium