60min 4 ppl
Vegetarian Toad in the Hole
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 10 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 24g
Carbs 58g
Fats 28g
About this dish
A proper Yorkshire pudding batter — rested overnight and poured into smoking-hot fat — gives this meatless version the same dramatic, sky-high rise as the original, while a mix of caramelised onion and herb-loaded vegetarian sausages provides deep, savoury flavour.
Allergy Info
Dairy, Gluten, Eggs, Sulphites, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- fresh thyme leavespicked2 tsp
- good-quality vegetarian pork-style sausages8
- large onionspeeled and thinly sliced2
Dairy & Eggs
- large eggs4
- whole milk200 ml
- unsalted butter1 tbsp
Tins & Jars
- dark ale or stout200 ml
- good vegetable stock300 ml
Dried Goods
- plain flour140 g
- cold water100 ml
- caster sugar1 tsp
- plain flour (for gravy)2 tbsp
Spices & Seasonings
- fine sea salt1 tsp
- freshly ground black pepper0.5 tsp
- English mustard powder1 tsp
Oils & Condiments
- sunflower oil3 tbsp
- vegetarian Worcestershire sauce1 tsp
- Dijon mustard1 tsp
Utensils
- Large mixing bowl
- Whisk
- Jug
- Wide saucepan
- Large deep roasting tin (approx. 30 × 20 cm)
- Sieve
- Wooden spoon
Method
1
Sift 140 g flour into a large bowl, make a well in the centre, and crack in the eggs. Whisk from the centre outward, gradually incorporating the flour. Add the milk and cold water in a steady stream, whisking until completely smooth and the consistency of single cream. Season with salt, pepper, mustard powder, and thyme leaves. Transfer to a jug.
Approx. 10 minutes
2
Cover the batter jug and refrigerate for a minimum of 2 hours, ideally overnight.
Approx. 120 minutes
3
Melt the butter in a wide saucepan over medium-low heat, add the sliced onions and sugar, and cook, stirring occasionally, for 25–30 minutes until deeply golden and jammy.
Approx. 30 minutes
4
Stir the 2 tbsp flour into the caramelised onions and cook, stirring, for 2 minutes until the raw flour smell disappears.
Approx. 2 minutes
5
Pour in the ale, whisking to prevent lumps, then add the vegetable stock and Worcestershire sauce. Simmer over medium heat for 8–10 minutes, stirring occasionally, until the gravy is glossy and coats the back of a spoon. Stir in the Dijon mustard and keep warm on the lowest heat.
Approx. 10 minutes
6
Preheat the oven to 220°C fan (240°C conventional / gas 9). Pour the sunflower oil into a large, deep roasting tin (approximately 30 × 20 cm) and place it on the centre oven shelf for 15 minutes until the oil is shimmering and beginning to smoke.
Approx. 15 minutes
7
Nestle the vegetarian sausages into the smoking-hot oil and return the tin to the oven for 10 minutes until the sausages are lightly browned on the outside.
Approx. 10 minutes
8
Working quickly, pull the oven shelf out halfway and pour the cold rested batter around the sausages in one confident pour — it should sizzle immediately and dramatically. Slide the shelf back in without delay.
Approx. 1 minutes
9
Bake for 25 minutes without opening the oven door until the batter is puffed, deeply golden, and crisp at the edges.
Approx. 25 minutes
10
Remove from the oven and serve immediately, straight from the tin, with the onion gravy poured alongside.
Approx. 2 minutes
