What's not to love about sausages in crispy batter? This is classic comfort food at its best - and the special onion gravy really tops it off.
Suitable for Gluten-free | Dairy-free
Prep time 25 minutes
Cook time 50 minutes
- 250ml soya milk * (unsweetened)
- 1 olive oil
- 5 large sprig fresh rosemary, leaves only
- 2½ tbsp sunflower * or vegetable oil
- 8 gluten-free, meat-free sausages
- 125g gluten-free plain white flour *
- ½ tsp fine salt *
- 2 large eggs
For the gravy topping:
- 2 tbsp sunflower * or vegetable oil
- 1 large red onion, sliced finely
- 1 tsp cornflour
- 450ml hot gluten-free stock * made using 1 cube
- 1 tsp wholegrain mustard (optional)
Heat the oven to 220ºC/200ºC fan/gas mark 7. Pour the soya milk into a measuring jug and add the rosemary and some black pepper. Set aside for 20 mins.
Meanwhile, heat a frying pan with ½ tbsp of the oil and add the meat-free sausages. Brown for 8-10 mins on a medium heat. Place the remaining 2 tbsp oil in a baking dish about 30x35cm and heat for 8-10 mins in the oven.
Sift the flour and salt into a bowl and make a well in the middle. Crack the eggs into the well and stir to incorporate the flour using a balloon whisk. Gradually add the infused soya milk.
Carefully arrange the cooked meat-free sausages in the dish. Give the batter a quick whisk if it has been standing a while, then pour around the meat-free sausages. Place in the oven immediately and cook for 30-35 mins, or until the batter is golden and puffy.
Meanwhile, make the gravy. Heat a pan with the oil and add the sliced onion. Cook gently for about 30 mins until soft. Mix the cornflour with 1 tbsp cold water and stir that in, swiftly followed by the hot stock, stirring all the time. Simmer for 10 mins, stirring in the mustard (if using) towards the end.
Serve the ‘toad’ with the gravy and some steamed broccoli.