Vegan Toad in the Hole can be … tricky. There are quite a few recipes out there for vegan attempts at Yorkshire puddings and toad in the hole and I’ve tried them all. Without exception they were all cakey, not the right texture at all. A good Yorkshire pudding should be light and airy, crisp on top, and a base that’s almost reminiscent of a set custard.
Add in the need to make it gluten free and you’d think that would make it even harder, but that was my breakthrough for this recipe. I’ve got quite a stash of weird and wonderful gluten free flours these days and after experimenting with them I got the closest I ever have to a vegan version of this classic British dish. Some of them might be a bit tricky to find but you’ll need;
I admit this recipe isn’t exactly the same, it won’t puff up the same nor be as light. However, it’s so close that everyone I’ve served it to has begged me to share the recipe. If you’ve been craving Toad in the Hole and are keeping to a vegan diet, then I guarantee this will hit the spot.
The Best Vegan & Gluten Free Toad in the Hole
Ingredients
- 360 ml Plant based milk
- 1 Tbsp White Vinegar
- small pinch Saffron (optional)
- 2 tsp Pectin Powder
- 100 grams Tapioca Starch
- 80 grams Glutinous (Sweet) Rice Flour
- 60 grams Fine Rice Flour
- 3 tsp Ener-G Egg Replacer powder
- 1½ tsp Black Salt (Kala Namak)
- 1 tsp Baking Powder
- 1 tsp Dried Rosemary (optional)
- 6 Vegan Sausages
- Oil for cooking
Instructions
- Start by preheating your oven at 220°C (200° Fan/425°F). Put enough oil into a deep roasting tray to cover the base along with the sausages and place into the oven until the oil starts to shimmer and the sausages start to brown.Oil for cooking, 6 Vegan Sausages
- In a medium bowl, mix together the milk, vinegar, and saffron (if using). Leave to sit for a few minutes to let the vinegar start to separate the milk a little.360 ml Plant based milk, 1 Tbsp White Vinegar, small pinch Saffron
- Whisk together the dry ingredients in a large bow and finally add the wet ingredients. Mix well until smooth and pour into a jug to make the next step easier.2 tsp Pectin Powder, 100 grams Tapioca Starch, 80 grams Glutinous (Sweet) Rice Flour, 60 grams Fine Rice Flour, 3 tsp Ener-G Egg Replacer powder, 1½ tsp Black Salt (Kala Namak), 1 tsp Dried Rosemary
- Working quickly but carefully, pour the batter into the preheated tray and over the sausages. Put back into the oven and bake for an hour, or until risen, deep golden brown and the custard like filling has set.
- Serve with a side of mash and some vegan gravy for the perfect end to a cold day.
Notes
