I’ve been eating “toad in the hole” since I was young even though I’m American and this is a British recipe. I’m not sure how my mom stumbled upon it but she made it a lot growing up. I think it must have been in one of her recipe books or she saw it in a magazine. Regardless, it’s basically a Yorkshire pudding which is an eggy pancake like batter that covers breakfast sausage links. We’re making it vegan of course by using vegan Just Egg, all purpose baking mix and vegan sausages!
I used Meatless Farm brand sausages as they had a vegan casing (and they’re British!) but use any brand you like. Even sausage patties would work if you can’t find links. I think the links popping out of the batter looked like toads popping out of a hole hence the name of the dish? That’s only speculation of course.
The batter should be the consistency of a pancake batter and needs to rest for an hour in the fridge before baking so plan ahead or you can even make it the night before so it’s ready when you are in the morning. I’ve seen recipes using aquafaba (liquid from canned chickpeas) but real eggs have fat and I found using Just Egg was the perfect substitute. I have used what I call a “rich” aquafaba egg in the past with flax and oil added but I haven’t tested it, so not sure it will work as well.
I made this in a cast iron skillet which retains heat really well. After sautéing the sausages and shallots and while the pan is piping hot, you pour the batter in then bake immediately. The mixture puffs up somewhat and although it doesn’t puff exactly how I remember Yorkshire puddings did, it’s still quite tasty.
Traditional recipes don’t call for shallots but I liked both the flavor they added and if you can find longer banana shallots, they mimic the shape of the sausages somewhat. Make sure to brown the sausages and shallots well. Although a lot of the sausages sink and are covered some will poke out of the top of the finished bake.
This is sometimes served with brown gravy in Britain but we always had it with maple syrup. It’s also very good plain on it own but your choice as to whether or not you want it sweet or savory.
I used a pre-mixed all purpose baking mix, but you can use your favorite boxes pancake or waffle mix too. These have leavening agents already mixed into them helping with lift and the rise during baking. You could use plain flour but I would double the baking powder and had more salt if going that route. I haven’t tested it so the results might not be the same. I hope you enjoy this smashing recipe. Cheers!
Vegan Toad in the Hole with Just Egg
8
servings1
hour20
minutesA delicious and easy breakfast or brunch dish called toad in the hole but made vegan!
Ingredients
- Batter
2 cups vegan all purpose baking mix or pancake mix
1 teaspoon baking powder
1/2 teaspoon kosher salt
pinch black pepper
3/4 cup Just Egg brand vegan liquid egg
1 3/4 cups unsweetened vegan milk
2 tablespoons vegan butter, melted
- Additional Ingredients
1 pack vegan breakfast sausage links
3 large shallots, skinned and sliced in half lengthwise
1 tablespoon vegetable oil
Directions
- In a bowl, whisk the dry ingredients together. In another bowl, whisk all the wet ingredients together. Make a well in the dry ingredients by moving the the dry ingredients to the side in a circle then pour the wet ingredients in and fold together until mixed but don’t over-mix. There should be no traces of flour left. Cover and place in the fridge for at least an hour or even overnight.
- Preheat oven to 425°. In a 12 inch cast iron or skillet heat the vegetable oil then cook the sausages and shallots over medium heat turning occasionally until lightly browned. Take them out of the pan then pour the batter in scraping the bowl. Place the sausages and shallots onto the top of the batter. Bake for 20-27 minutes until puffed and browned nicely. Serve immediately with vegan brown gravy or maple syrup. Enjoy!
Notes
- I have not tested another egg replacer but aquafaba mixed with flax and a little oil might work. You would have to make enough to substitute three regular eggs.
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