Baked vegan cheesecake with raspberries & clementine
Enjoy a baked cheesecake made with cashews for a vegan take on a classic dessert. With clementines, raspberries and pistachios, it's perfect for Christmas
Vegan toad-in-the-hole with red onion & balsamic gravy
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 200g self-raising flour
- 50g chickpea flour
- 1 tsp baking powder
- 1 tsp Dijon mustard
- 350ml soya milk
- pinch of turmeric
- 125ml aquafaba (liquid from one can of chickpeas)
- 2 tbsp sunflower oil
- 8 plant-based sausages
For the gravy
- 25g vegan butter block
- 2 red onions, finely sliced
- 3 garlic cloves, finely sliced
- 75ml balsamic vinegar
- 300ml vegetable stock, made with 1 vegan stock cube
Method
- STEP 1
Heat the oven to 220C/200C fan/gas 7. Mix the self-raising flour, chickpea flour and baking powder together in a bowl. Add the mustard, soya milk, turmeric and 1 tsp fine salt, then whisk to combine. Lightly whisk the aquafaba in a jug until fluffy, then gently stir into the batter. Leave to rest for 10 mins.
- STEP 2
Pour the oil into a large roasting tin and put in the oven to heat up. Tip the sausages into the hot oil and bake for 10-12 mins, shuffling regularly. Add the batter (it should sizzle when it hits the tin) and return to the oven for 25-30 mins, until puffed slightly and golden.
- STEP 3
To make the gravy, melt the vegan butter block in a pan and add the red onions and garlic with a large pinch of salt. Cook over a medium heat for 10-12 mins, until soft and lightly caramelised. Add the balsamic vinegar and reduce until it has evaporated. Add the vegetable stock and bring to a simmer. Allow to simmer for 8-10 mins until thickened. Season with salt and pepper.
- STEP 4
Cut the toad-in-the-hole into four portions and serve with the gravy on the side.
