2 cups/260g Self Raising Flour
1 & 1/2 tsp Baking Powder
1 tsp Sea Salt
2 cups/480ml Non Dairy Milk, or enough to make it a pancake batter style consistency
8 Vegan Sausages
2 tbs Vegetable Oil


1 tbs Olive Oil
2 Red Onions, sliced
2 cloves Garlic, minced
10 Button Mushrooms, halved
1 Sprig Fresh Thyme
1 Sprig Fresh Rosemary
1 tsp Sea Salt
1 tsp Black Pepper
2 tbs Plain Flour
1 cup/240ml Red Wine
1 cup/240ml Vegetable Stock
1 tbs Marmite or Miso Paste
2 tbs Balsamic Vinegar
1 tbs Brown Sugar 


Pre heat your oven to 210 degrees C.

Place the sausages into a large non stick 2 inch deep baking tray, and drizzle over the oil. 

Place the sausages into the oven for 15 minutes & whilst they are in the oven mix together the batter. 

In a mixing bowl add the flour, baking powder & sea salt, then mix well. Whisk in enough soy milk to make a pancake batter style consistency. 

Remove the sausages from the oven then carefully pour the batter into the tray, place the tray back into the oven on the bottom shelf for 30 minutes.

Meanwhile to make the gravy, place a large saucepan over a medium heat then add the oil. 

When the pan is hot add the onions, garlic, mushrooms, thyme, rosemary & seasoning, sauté the mixture for 4-5 minutes letting the mushrooms go lovely and golden. 

Stir in the flour & cook for a couple minutes. 

Deglaze the pan with the wine and scrape all the lovely flavour off the bottom of the pan with a wooden spoon. 

Add the stock, miso, vinegar & sugar. 

Let the gravy simmer away for 15-20 minutes, stirring often.

Once the toad in the hole has rise up and is golden & crisp, remove it from the oven.

Cut it up into slices and serve it with lots of gravy and greens. 


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