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Toad in the Hole with Rosemary – Vegan and Gluten Free

Serves 2 (can easily be doubled up)

1 Red Onion
4-6 Cherry Tomatoes
4-6 sliced Mushrooms
4 Vegan Sausages (I used Linda McCartney)
Big drizzle Sunflower Oil (do not use olive oil!!)
70g Gluten Free White Self Raising Flour
120ml Dairy Free Milk (I used almond)
2 Eggs worth of Orgran Egg Replacer (follow the directions on the pack)
1/2 tspn Turmeric
1 tblspn Rosemary
Salt and Pepper

Heat your oven to 220c.
Slice your red onion, tomatoes and mushrooms and scatter around the bottom of a metal baking tray. Lay your sausages on top and then drizzle a good glut of oil around the pan.

Put the tray in the oven for 10 minutes to heat up the oil. You need it to be sizzling when you add the batter.

To make the batter, stir together the flour, milk, egg replacer, turmeric and seasoning with a whisk to make sure there are no lumps. It needs to be the consistency of double cream so add a little milk if it’s too thick. Once you have it smooth and silky add the finely chopped rosemary.

Open the oven door and pour the batter around the sausages then place straight back in, close the door and leave it to cook for 25 minutes. It will have gone slightly golden but not dark brown like a non vegan version.

Serve with gravy, veg, mash, mustard or any of the above.

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