This vegan toad in the hole is traditional British comfort food. Juicy vegan sausages cooked in a crisp Yorkshire pudding batter – perfect with rich onion gravy!
Is there anything more quintessentially British than toad in the hole, smothered in rich onion gravy on a rainy afternoon? This plant-based version keeps all the cosy flavours but swaps eggs and dairy for clever vegan alternatives.
The result is comforting and satisfying: juicy vegan sausages surrounded by a crisp, golden Yorkshire pudding batter that stays light and fluffy inside. Roasted onions tucked into the batter add sweetness and texture.
This recipe is a family favourite for Sunday lunches and larger gatherings, yet simple enough for midweek dinners. If you prefer, use individual metal pie dishes to make smaller, personal portions—ideal for sharing without the arguments over who gets the biggest Yorkshire pudding.
💭 What is toad in the hole?
Toad in the hole is a classic British dish where sausages are baked in a Yorkshire pudding batter. Traditionally served with a rich onion gravy, it dates back to the early 18th century and remains a firm favourite in many households.
Turning this into a vegan dish requires a reliable Yorkshire pudding batter without eggs or milk. After testing different flours and plant milks, this version uses a mix that gives the same crisp exterior and soft, slightly stodgy interior that works beautifully with savoury gravy and sausages.
📝 What you need
Ingredients
- Red onion
- Vegan sausages
- Unsweetened soya milk
- Self-raising flour
- Chickpea flour (gram flour)
- Baking powder
- Salt
- Turmeric (optional – adds a warm yellow colour)
- Dijon mustard
- Rapeseed or sunflower oil
Equipment
For the best rise and texture use a metal roasting tin. Metal conducts heat quickly which helps the oil get hot and forces the batter to puff. A shallow tin about 30cm x 20cm works well, but any metal tray with enough depth to let the batter expand will do.
⭐️ Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ “I made this recipe for a dinner (for vegans and non-vegans)…. it was a huge success! Everyone loved it. I’ve been intermittently trying to find a decent vegan toad in the hole recipe for years and this is by far the best that I’ve tried, I’ll definitely be making it again. Thank you!” Che
👩🏽🍳 Top Tips
A few key tips to ensure success:
- Use the specified batter ingredients. This batter was developed through testing—chickpea flour and unsweetened soya milk are important for texture and structure.
- Heat the oil thoroughly. Place the tin with oil in the hot oven for around 7 minutes; it should be very hot but not smoking. Hot oil helps the batter rise quickly and form crisp edges.
- Always use a metal tin. Other materials won’t heat the oil quickly enough and the batter won’t puff up as desired.
🌭 What are the best vegan sausages to use?
There are many excellent vegan sausages available. Use your preferred brand; here are a few favourites that work well in this dish:
- Richmond Meatfree — close in texture and flavour to traditional sausages.
- Naked Glory — good texture and robust seasoning.
- Sainsbury’s Shroomdogs — bold, Cumberland-style seasoning for extra flavour.
- Moving Mountains — high quality but pricier option.
Choose sausages with a good texture and flavour you enjoy; highly seasoned varieties will stand out in the finished dish.
🔪 What else can I make with vegan sausages?
Leftover vegan sausages are versatile. Try them in:
- One-pot pasta with sun-dried tomatoes for a quick, flavour-packed meal.
- Homemade sausage rolls using shop-bought puff pastry for an easy snack or lunch.
- A hearty sausage and bean casserole served with mashed potatoes or baked potatoes.
🍽 If you liked that…
You might also enjoy these other vegan recipes:
-
Stuffed Onions with sun-dried tomato & hazelnuts
-
Vegan Pasties with mushrooms & red wine
-
One-Pot Veggie Sausage Pasta
-
Celeriac Steak
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📖 Recipe
Vegan Toad in the Hole
Kate Ford | The Veg Space
Pin Recipe
Ingredients
- 125 g self-raising flour
- 100 g chickpea flour (sometimes called gram flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
- pinch turmeric (optional)
- 300 ml unsweetened soya milk
- 1 teaspoon Dijon mustard
- 100 ml water
- 4 tablespoon rapeseed or sunflower oil
- 8 vegan sausages
- 1 red onion
Instructions
-
Preheat the oven to 210°C (fan) / 450°F / Gas mark 8.
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In a large bowl, whisk together the self-raising flour, chickpea flour, baking powder, salt and turmeric.
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In a jug combine the soya milk, Dijon mustard and water, mixing until smooth.
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Make a well in the dry ingredients and pour in the wet mixture. Whisk until a smooth batter forms with no lumps. Chill in the fridge until needed.
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Pour 3 tablespoons of the oil into the roasting tin (enough to cover the base) and place the tin in the oven to heat for about 7 minutes. The oil should be very hot but not smoking.
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While the oil heats, warm 1 tablespoon oil in a frying pan and brown the sausages evenly. Remove from the heat.
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Slice the red onion into thin wedges.
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Carefully remove the hot tin from the oven. Pour the chilled batter into the hot oil, then quickly arrange the sausages and onion wedges on top so they sit in the batter.
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Bake on a low oven shelf for about 30 minutes until the batter has puffed and turned golden. Serve immediately with onion gravy and green vegetables.
Video
Nutrition
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