Vegan Toad-in-the-hole

Vegan Toad-In-The-Hole

  • Vegetarian
A plant-based version of the classic Toad-In-The-Hole so no-one misses out!
	    
  • 40 MINS

    Cooking Time

  • Easy

    Difficulty

  • 20 MINS

    Prep Time

  • 4 People

    Serves

  • 2 tsp Knorr Rosemary & Onion Seasoning
  • 8 vegan mushroom and plant-based sausages
  • 150 ml dairy-free milk
  • 150 ml water
  • 125 g plain flour
  • 25 g gram flour
  • 90 ml aquafaba
  • 4 tbsp sunflower oil
  • 1 tbsp cider vinegar
  • 1/2 tsp turmeric
  • 1/2 tsp baking powder

  1. Pre-heat the oven at 190°C.

  2. Sieve all the dry ingredients into a bowl then make a well in the centre and add Knorr Rosemary & Onion Seasoning.

  3. In another bowl, lightly whisk the aquafaba (chickpea water) then add into the dry ingredients along with the cider vinegar.

  4. In a jug, mix the water and milk together and slowly add to the bowl whisking to form a thick batter then chill in the fridge for 15 minutes.

  5. In the meantime, pour the oil into an oven dish and place into the oven for 10 minutes until the oil is hot. Carefully remove the dish and pour in the batter then lay in the sausages. Bake for 35-40 minutes or until golden.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 434.8 kcal
Protein (g) 12.77 g
Sugar (g) 5.71 g
Fat (g) 19.96 g
Fibre (g) 5.32 g
Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat

	    

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