If you’re participating in Veganuary this coming January, give this satisfying vegan toad-in-the-hole a go as an alternative to a Sunday roast. The vegan batter might not rise up quite as much as a traditional egg batter, but it is still super-tasty and relatively easy to make. To accompany this bake, you could serve up mashed potato, cooked vegetables and vegan gravy.
- Self-raising flour 150g/5oz
- Baking powder 1 tsp
- Vegan milk 300ml/½ pint
- Liquid from a can of chickpeas 50ml/2fl oz, (known as aquafaba)
- Vegetable oil 2 tbsp
- Vegan sausages 8
- Salt and ground black pepper
To make individual toads: cut the sausages in half and divide between an 8-hole muffin tin/pan. Add a little oil to each and put in the oven for about 10 minutes to cook; when they are browned, carefully remove the tin from the oven, and pour in enough batter to half fill each hole. Cook for 20–25 minutes, until risen and golden.
From Vegan Kids by Heather Whinney, published by Lorenz Books at £15.