Here’s a delish vegan recipe in celebration of World Vegan Day… Herbiwors Toad In A Hole! This one-dish dinner uses our delicious Herbiwors, baked in crispy, plant- based Yorkshire pud batter and garnished with sweet, roasted red onions. This recipe can be made gluten free by substituting all the flour equally with chickpea flour. Easy peasy! Recipe below?
Herbiwors Toad in a hole:
• 2 x Herbiwors packs
• Sunflower oil
• 80g Flour
• 80g Chickpea flour
• 12.5ml Baking powder
• Pinch Tumeric
• Pinch Salt
• 2.5ml Dijon mustard
• 5ml Apple cider vinegar
• 90ml Aquafaba
Pre-heat oven to 220C. Place enough oil in a deep metal or ceramic roasting tin to cover the bottom by about 2 mm. Place the tin with the oil in the oven. The oil must be smoking before you add the batter. This is very important, as if the oil is not hot enough the batter will not rise. The end result will be a stodgy and cakey.
When the oil is very hot, add the sausages. Shake the dish every so often to brown the sausages. Prepare the batter. Sift the flours, salt, tumeric and baking powder into a medium bowl. In a jug, mix all the wet ingredients with a whisk.
Pour the wet ingredients into the dry ingredients and whisk, making sure there are no lumps. Pour the batter back into the jug, so that it will be easier to pour into the hot oil.
When the oil is smoking and the sausages are brown, carefully pour the batter into the hot pan.
As quickly as possible place the pan back into the oven and shut the door. Bake for 20 to 30 min (don’t peek and open the door). Remove from the oven when the batter has risen and the top is golden and crisp.
Brush the sausages with BBQ sauce and serve with peas and brown gravy.