Herb Vegan Sausages Baked in Chickpea Batter: A Plant-Based Twist on Toad in the Hole

There's something wonderfully comforting about classic British fare—especially the humble toad in the hole. But if you're plant-based, that crispy, fluffy Yorkshire pudding cradling sizzling sausages might seem like a thing of the past. Not anymore. This herb vegan sausages baked in chickpea batter recipe takes everything nostalgic and hearty about the traditional dish and gives it a wholesome, plant-based makeover. With crisp edges, a soft interior, and herb-packed vegan sausages nestled inside, this vegan toad in the hole is a show-stopping centerpiece perfect for a cozy dinner or an indulgent Sunday lunch. Whether you’re vegan, vegetarian, or just dabbling in delicacy food, this recipe delivers on flavor, texture, and satisfaction.

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Herb Vegan Sausages Baked in Chickpea Batter

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Vegan

Servings 4

Equipment

• Mixing bowls (2)
• Food processor or blender
• Frying pan or skillet
• Cast-iron skillet (10–12 inches, for baking the dish)
• Oven
• Whisk
• Measuring cups and spoons

Ingredients

  

For the Herb Vegan Sausages

• 1 cup cooked green lentils drained
• 1/2 cup finely chopped mushrooms button mushrooms or hen of the woods work great
• 1/2 cup oats blended into flour
• 1 tbsp ground flaxseed + 3 tbsp water flax egg
• 1 tbsp tomato paste
• 2 cloves garlic minced
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp thyme
• 1/2 tsp sage
• 1 tbsp soy sauce or tamari
• Salt and pepper to taste
• Olive oil for pan-frying

For the Chickpea Batter

• 1 cup chickpea flour besan
• 1 cup plant milk unsweetened oat or soy milk
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1/2 tsp turmeric
• 1/2 tsp baking powder
• 1/2 tsp salt
• Black pepper to taste
• Optional: 1 tsp dried rosemary or thyme for an herby flair

Optional Roasted Vegetables (to turn this into a full toad in the hole with veg):

• 1 red onion sliced
• 1 bell pepper chopped
• 1 zucchini chopped
• Olive oil salt, pepper

Instructions

 

Make the Vegan Sausages

1. In a small bowl, combine flaxseed and water to make a flax egg. Let sit for 5 minutes.
2. In a skillet over medium heat, sauté the chopped mushrooms and garlic in a little oil until soft and fragrant.
3. Add sautéed mushrooms, lentils, flax egg, oat flour, tomato paste, spices, soy sauce, and seasoning to a food processor. Pulse until mostly smooth but still slightly textured.
4. Shape the mixture into 8 mini sausages. If too sticky, chill the mixture for 10 minutes.
5. Pan-fry sausages in a bit of oil until browned on all sides. Set aside.

Prepare the Chickpea Batter

1. In a bowl, whisk together chickpea flour, turmeric, baking powder, salt, and black pepper.
2. In a separate bowl, mix plant milk with apple cider vinegar and let sit for 2 minutes.
3. Add the wet mixture and olive oil to the dry ingredients. Whisk until smooth. Stir in optional dried herbs.

Roast the Vegetables (Optional)

1. Toss chopped veggies with olive oil, salt, and pepper.
2. Spread them on a baking tray and roast at 400°F (200°C) for 20 minutes. These can be layered underneath the sausages for a full toad in the hole with veg experience.

Assemble and Bake

1. Preheat oven to 425°F (220°C). Place a well-oiled cast iron skillet in the oven for 10 minutes to get it very hot.
2. Once the skillet is hot, carefully remove it from the oven and immediately pour in the chickpea batter. It should sizzle slightly.
3. Nestle the browned sausages into the batter, spacing them evenly.
4. Return the skillet to the oven and bake for 25–30 minutes, or until the batter is puffed, golden, and crisp around the edges.
5. Do not open the oven during baking—this helps maintain the rise, just like in traditional vegan yorkshire pudding batter.

Pairings

This dish is wonderfully hearty, but it truly shines with the right accompaniments. Serve with:

• Rich onion gravy: A simple gravy made with caramelized onions, veggie broth, tamari, and a cornstarch slurry takes this vegan toad in the hole over the top.
  
• Mashed potatoes: Creamy, buttery mash (made with vegan butter and plant milk) balances the savory flavors.
  
• Roasted mushroom recipes: A side of roasted portobello or hen of the woods mushrooms adds earthy depth—perfect if you're craving mushroom snacks with your meal.
  
• Sauteed greens: Garlicky spinach, kale, or Swiss chard provides a refreshing, slightly bitter contrast.

Want to elevate it even further? Serve a few vegan stuffed mushrooms or try out vegan portobello mushroom recipes on the side for a full-on fungi fest.

FAQs

1. What type of mushrooms work best in the vegan sausages?

Button mushrooms are common and give a mild, meaty texture, but if you want something more flavorful, hen of the woods or portobello mushrooms are excellent. They add that umami-rich, roasted mushroom flavor without overwhelming the rest of the dish.

2. Can I use store-bought vegan sausages instead?

Absolutely. If you're in a pinch, store-bought sausages like Beyond or Field Roast can be used. Just pre-cook them before placing in the batter. But making your own is worth it for the herbs and texture.

3. Is chickpea batter the same as traditional Yorkshire pudding batter?

It’s different but equally delicious. Traditional Yorkshire pudding uses eggs and milk, while chickpea batter is naturally gluten-free, egg-free, and high in protein. It’s also the secret to a good vegan yorkshire pudding batter and gives that fluffy rise and golden crust with a nutty taste.

4. Can I turn this into a stuffed version?

Definitely. The chickpea batter creates pockets as it bakes. You can nestle roasted vegetables or mushroom stuffing inside alongside the sausages for a version inspired by vegetarian toad in the hole recipes or even play with ideas from vegan stuffed mushrooms.

5. Is this dish similar to Scottish or British toad in the hole?

Yes—this is essentially a plant-based homage to British toad in the hole, which traditionally features pork sausages in yorkshire pudding. This version keeps the core elements—sausage, batter, and roasting—while using herbs, plant proteins, and chickpea flour for a flavorful and compassionate twist. For something a little different, you could even regionalize it with a Scottish toad in the hole variation using oat-based vegan sausage.