EASY VEGAN TOAD IN THE HOLE (Puff Pastry + Sausages)

If you fancy an awesome vegan toad in the hole but can’t really be bothered with much of a faff, you’ll love this SUPER easy puff pastry version! Minimal washing up and maximum flavor? Yes please!

Okay, so it’s not a traditional toad in the hole because there’s no batter. But, if you’re feeling like a bit of comfort food but don’t want to spend ages in the kitchen and deal with a lot of mess, then this will definitely hit the spot. Also, there’s the added bonus of avoiding the dreaded soggy batter scenario (and, who doesn’t love pastry!?)

This is a new dinner favorite in my family. My two year old absolutely loves it, and he’s FUSSY! Seriously, he doesn’t even like pizza – but he LOVES this vegan Toad in the Hole for dinner.

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two images of the vegan toad in the hole, one of the entire dish on a baking tray next to a pot of onion gravy, and the other is a close-up showing the golden puff pastry. The text in the middle reads 'toad in the hole, vegan, easy, comfort, recipe'. The image is designed to be Pinned on pinterest.

What Kit do I Need to Make This Vegan Toad in the Hole Recipe?

VERY LITTLE! This is a no-fuss, easy peasy recipe with no fancy kitchen equipment required.

  • Mixing bowl – A medium-sized one will do.
  • Measuring spoons – Always handy.
  • Baking tray – It needs to be big enough to roll out one sheet of ready-made pastry. Mine was roughly 22 x 30cm / 9 x 12”, and it was just about perfect.
  • Knife – This is just for scoring the pastry, there is literally no chopping in this recipe!
  • Pastry brush – Not essential – just use a spoon if you don’t have one.
  • Oven – Yep, there’s no getting around the fact that you will need an oven for cooking.

Shop The Recipe

Easily find the bits you need for this vegan Toad in the Hole recipe below.

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What’s in the Vegan Toad in the Hole?

All of the ingredients should be pretty easy to get hold of. The milk and herb mix is where this recipe really stands out. It’s simple but tastes amazing, so I’d recommend sticking to the ingredients list at least for the first time you make it (there will be more than one!!), and then experimenting with flavors the next time around if you’re feeling adventurous.

  • Vegan Sausages – A hot topic amongst vegans everywhere it seems. There are so many to choose from now so just use your favorites. I used the ‘plant chef’ ones from Tesco and they worked well, but they were greasy and definitely tasted better when I pricked them before cooking to let some oil out.
  • Puff Pastry – The ‘Jus-Role’ brand that seems to be in all the shops is suitable for vegans. I’d still check the packet in case they change the recipe, or if you use a different brand.
  • Plant-Based Milk – Oat milk is my go-to because it’s creamy and just goes with everything.
  • Wholegrain Mustard – Milder than some mustards, but packed with flavor.
  • Dried Rosemary, Thyme, and Sage – Lovely, traditional herbs that just go together perfectly. You can substitute with fresh herbs too. It seems like a lot when you’re making the milk/herb mix but it spreads to just the right amount when you brush it onto the pastry.
  • Sea Salt and Black Pepper – The dream team.
vegan toad in the hole ingredients; vegan sausages, vegan puff pastry, oat milk, balsamic vinegar, rosemary, thyme, sage, salt and pepper, laid out with some measuring spoons

How to Make the Recipe

Making this vegan Toad in the Hole is so incredibly easy! These’s pretty much two steps:

1) Cook sausages

2) Cook sausages with pastry

…Okay, so there’s a little more to it than that, but not a lot! 

I’m just really trying to get across how easy this vegan toad in the hole recipe is. It’s absolutely perfect for when you want a delicious family meal but don’t fancy spending ages in the kitchen.

There are a few of things to remember if you want to get this recipe spot on though. 

First, remember to get the pastry out of the fridge at least ten minutes before you want to use it. This will make it roll out a lot easier and it won’t crack as you do it.

Second, don’t roll out your pasty any thinner! This squishes the layers and it won’t puff up as much. This is a win-win as it means less prep!

Third, remember to prick the sausages. This will really make a difference if the ones you’re using are a bit oily. 

a close up of the cooked vegan toad in the hole showing golden brown puff pastry and cooked golden vegan sausages

For serving, this vegan toad in the hole is delicious with a bit of gravy and some vegetables on the side. I’m a fan of broccoli and green beans but pretty much anything will go with it nicely. If you want some ketchup with your vegan toad in the hole, then check out my recipe for sugar-free ketchup here – it’s damn good!

Pro tip: If you steam or boil your veg then use the cooking water to make the gravy. This means that any nutrients from the vegetables that came out into the water during cooking won’t go to waste, and will add to the flavor of the gravy. Nice.

Storage

This isn’t really one for batch cooking. But, it will last overnight in the fridge if you have leftovers, and make for a lovely lunchtime treat for a couple of days after.

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vegan toad in the hole in a baking tray on a wire cooling rack
Yield: 2 people

EASY VEGAN TOAD IN THE HOLE (Puff Pastry Version)

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

A quick and easy puff pastry version of toad in the hole - a whole lot less faff!!

Ingredients

  • 6 Vegan sausages
  • 1 tbsp Plant-based milk, (I use oat milk)
  • 1 tsp Balsamic vinegar
  • ½ tsp Wholegrain mustard
  • ½ tsp Dried rosemary
  • ½ tsp Dried thyme
  • ½ tsp Dried sage
  • ¼ tsp Sea salt
  • ¼ tsp Black pepper

Instructions

  1. Preheat the oven to 200°C/390°F.
  2. Lay the sausages on a baking tray and prick with a fork. uncooked vegan sausages on a baking tray, pricked with a knife
  3. Cook the sausages for 20 minutes.
  4. Take the pastry out of the fridge.
  5. Five minutes before the sausages are done, lay the pastry on a baking tray, using the baking sheet that comes with it to line the tray.
  6. Mix the milk, balsamic vinegar, rosemary, thyme, sage, salt, and pepper in a dish and set aside. milk, balsamic vinegar herb mix in a bowl with a spoon
  7. Once the sausages are done, lay them out evenly on the pastry.
  8. Turn the oven up to 220°C/430°F.
  9. Score around each sausage with a knife. Try not to cut right through the pastry but it won't matter too much if you do. cooked vegan sausages laid out on puff pastry with a knife scoring around one of the sausages
  10. Brush the milk and herb mix all over the pastry with a pastry brush. cooked vegan sausages laid out evenly on the uncooked puff pastry, being brushed with the milk and herb mix
  11. Scrape the dish out to make sure you get all of the herbs and sprinkle them onto the pastry and sausages too.
  12. Put the tray into the oven and leave it for 20 minutes until golden. a close up of the cooked vegan toad in the hole showing golden brown puff pastry and cooked golden vegan sausages on a black wire cooling rack
  13. Take out and serve with some veg and gravy, and enjoy!

Notes

* Calories are calculated for three sausages per person at 85 calories per sausage.

Nutrition Information:

Yield:

2
Amount Per Serving: Calories: 641Total Fat: 58gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 125mgSodium: 1997mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 25g

Nutritional information may not always be 100% accurate and will depend on the exact ingredients used.

This article contains a few affiliate links. When you buy through a link on this page, I may receive a small affiliate commission at no extra cost whatsoever to you. Thanks for your support!

Join the Conversation

  1. 5 stars
    Wow this looks like such a fun and delicious meal idea!

    1. Hi Francesca,

      Thanks! I really hope you enjoy it 🙂

  2. 5 stars
    Quick and easy great for a school night!! 😀😀

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