Ingredients

• 2 tbsp olive oil
• 125g/4½oz strong white bread flour
• 1 tsp baking powder
• ¼ tsp sea salt
• 275ml/9½fl oz soya milk
• 4 frozen vegan sausages (do not thaw before using)
• 1 tbsp olive oil
• 1 red onion
• thinly sliced
• 250ml/9fl oz vegetable stock
• made with 1 vegan-friendly vegetable stock cube
• 1 tbsp tomato ketchup
• 1 tsp dark soy sauce
• 1 tsp yeast extract
• 1½ tsp cornflour
• freshly ground black pepper

Directions

• Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a metal roasting tin
• roughly 20cm/8in – a cake tin will do as long as it doesn’t have a loose base. Put in the oven and heat for 5 minutes.
• Meanwhile
• mix the flour
• baking powder and salt in a mixing bowl. Add 200ml/7fl oz of the soya milk and whisk until smooth. Add the remaining milk and mix until thoroughly combined.
• Carefully take the tin with the hot oil out of the oven; it will be extremely hot. Add the frozen sausages to the tin
• spaced apart from each other
• then return to the oven for 2 minutes.
• Take the tin carefully out of the oven once more and pour over the batter. Return the tin to the oven and cook for 30 minutes
• or until the batter is risen
• golden brown and hot throughout. (The batter will be more doughy and heavier than a traditional toad-in-the-hole.)
• While the toad-in-the-hole is cooking
• make the onion gravy. Heat the oil in a saucepan and fry the onion for 10 minutes
• or until softened and lightly browned
• stirring regularly.
• Pour the stock into the pan
• add the ketchup
• soy sauce and yeast extract. Bring to a gentle simmer and cook for 3 minutes
• stirring occasionally. Mix the cornflour with a tablespoon of cold water in a small bowl until smooth.
• Stir the cornflour into the pan with the onion and return to a simmer. Cook for 1–2 minutes more until the sauce is thickened
• stirring. Season with lots of ground black pepper.
• Serve the freshly cooked toad-in-the-hole with the hot onion gravy.