Golden Crispy Toad In A Hole

Golden Crispy Toad In A Hole

Joe Lovell
Joe Lovell
Dec 1st 2021

Country bumpkins. This magnificent golden crispy toad in the hole is your perfect weekend treat to chill after a long walk.

Ingredients 🗒 (for 4-6 people to share)

Dry Mix:

· 250g self-raising flour

· 50g cornflour

· 2tsp fine salt

· 1tsp turmeric

· 1tsp baking powder

· ½ tsp bicarb soda

· 1tsp oregano

· Sprinkle chopped rosemary

Wet Mix:

· 1tbsp cider vinegar

· 140ml aqua faba (chickpea water)

· 500ml soya milk

· 2 tbsp of dijon mustard


3tbsp sunflower oil

4-6 vegan sausages (dependent on size)

Onion Gravy:

· 2tbsp sunflower oil

· 2tbsp vegan butter

· 3 red onions - finely sliced

· 1tbsp fine salt

· 2 tbsp brown sugar

· 300ml stout

· 3 tbsp balsamic vinegar

· thyme sprigs

· 2 tbsp applesauce

· 400ml boiled water

· 2 tbsp cornflour

Method 👩‍🍳

  1. Preheat the oven to 220C and boil the kettle

  2. Mix all of the dry ingredients in a bowl

  3. Mix all the wet ingredients in a jug. Add this into the dry ingredients. Stir with a whisk, but don’t over whisk. Add in the fridge for 15 minutes to rest

  4. Add the sausages in a deep oven tray with the sunflower oil. Add to the oven for 15 minutes

  5. Finely slice 3 onions & add into a hot pan with the oil, butter & salt

  6. Sautee for 5 minutes and then take it to a low heat for 10-minutes. Add the stout & brown sugar, then reduce on a high heat until a quarter of the stout is left in the pan. Add the balsamic, thyme, apple sauce, boiled water and cornflour. (mix cornflour with a little water before adding)

  7. Boil the gravy until it starts thickening up. Gravy done!

  8. Time to be quick to keep the tray hot: Once the sausages are roasted. Add in the batter mix around the sausages. Fill it ¾ high and add it back into the oven straight away. (you may have some mix remaining. Don't throw it away, use it for yorkshire puddings)

  9. Leave in the oven for 25-30 minutes until golden brown and crispy

  10. Remove from the oven and serve with some seasonal veggies and onion gravy.

toad 2

Joe Lovell

Joe Lovell

Head Chef & Development at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsay’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef & Development, helping to create a better way for people to switch to eating more plants

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