Vegan toad in the hole @vegansofzuri

The traditional and ultimate British comfort food has been given a plant-based makeover with KORVMOJ vegetable sausages encased in a Yorkshire pudding batter which is crispy on the outside and fluffy on the inside⁠. It's the perfect warming dinner for a winters evening and can be whipped up with ingredients from your store cupboard in no time at all.

Ingredients

Olive oil

2 cups of flour

3 tbsp baking powder

1 tbsp baking soda

1 tbsp each onion powder, garlic powder and thyme

A pinch of salt

Freshly ground pepper

2 cups of plant-based milk

How to make it:

On a wooden board lies a plate of sausages next to a mixing bowl with a whisk and a striped cloth in the background.

Freshly baked cake with narrow slits on top, presented on a white plate on a wooden board, with cutlery and a chequered tablecloth next to it.

1. Pre-heat oven 250degrees, add deep baking tin with 3 tbsp of olive oil to heat up, as you want to get the oil really hot⁠⁠.

2. Fry KORVMOJ plant-based sausages in a pan with a little oil for 6mins.⁠⁠

3. For the batter mix together: flour, baking powder, baking soda, onion powder, garlic powder, thyme, salt, pepper and plant-based milk. Make sure there are no lumps.⁠

4. When baking tin with oil has heated up quickly pour in the batter and arrange sausages over the top. Bake until golden approx. 20mins.⁠

5. Serve with gravy, veggies and mash.⁠ Enjoy!