Vegan Toad In The Hole Recipe (Gluten Free)

Indulge in my vegan take on the classic British comfort food, Toad in the Hole. This variation is both gluten-free and under 400 calories per serving, with only 15g of protein per serving. Enjoy a delicious vegan Sunday Roast Dinner with this simple yet tasty recipe.

I have probably made this recipe over 50 times because I made it every single Sunday for about a year for my family and me so far.  Nobody ever got fed up with this meal.  It is the ultimate in British comfort food, and perfect for a Sunday lunch or Sunday dinner.  I make this recipe with all of the trimmings and it’s so delicious. 

In case you don’t know what this is, Toad in the Hole consists of sausages surrounded by a batter, which we Brits call Yorkshire pudding.  This recipe is both vegan and gluten free.  When you do gluten free baking it never rises like it does normally.  And as this toad in the hole is free from eggs, it also doesn’t reach the heights that it normally does.  But that doesn’t stop this recipe from being one of the most delicious meals I’ve ever made.  Hence why I never stopped making it on a weekly basis. 

It only took me about 15 minutes to prepare and 30 minutes to cook.

This recipe has less than 400 calories and 15g of protein per serving.

I often pair this recipe with my crispy smashed Brussels sprouts, vegan sausages, cranberry sauce, Greek potatoes, and Yorkshire pudding. Sometimes I just make Yorkshire pudding wraps with sausages inside them instead of Toad in the Hole and the taste is quite similar.

All of these recipes come together to make my Vegan Sunday Roast Dinner Under 400 Calories.

❤️️ Benefits

• This recipe contains 392.9 calories per serving
• This recipe contains 15.2g of protein per serving
• One serving of this recipe contains 59% of your recommended daily intake of vitamin C
• This recipe is made from a combination of vegan protein, whole food sources of carbohydrates, vegetables, essential fats, and ingredients that make the dish extremely tasty.
• This easy recipe takes 15 minutes of active preparation time and 30 minutes of cooking time.  You can use the cooking time to get on with other things.
• This recipe is made extra tasty by the addition of homemade vegan gravy and homemade cranberry sauce.
• I have simplified this recipe by limiting the number of ingredients and using everyday, simple ingredients such as plant base milk and gluten-free flour.
• This recipe and all recipes on my website are vegan, plant-based, gluten-free, dairy-free, egg-free, lactose-free, free from refined sugar, vegetarian, and are based on whole foods.  
• All of my recipes follow my own diet plan called the Plant Plate 400. In addition,  my recipes also adhere to the following diets, the Mediterranean diet, the 1200 Calories a Day diet, Clean eating, the Macrobiotic diet, the Alkaline diet, the Ornish diet, the Daniel Fast, and the Starch Solution diet.

📋 Ingredients

Here is a labeled photo of all the ingredients I used in this recipe.

🧑‍🍳 Substitutions

• Olive oil: Use any oil you choose.  Or omit the oil completely and just saute the vegetables in a little water.
• Vegan sausages: If you’re on a gluten-free diet, make sure you buy gluten-free sausages.  You can make homemade vegan sausages for this recipe if you like, but you need to add them at the end so they stay intact.  Click here to get my vegan sausages recipe.
• Gluten-free flour blend: Replace this with any gluten-free flour that would be used for making cakes.
• Baking powder: For a single teaspoon substitute with a mix of ¼ teaspoon baking soda, ½ teaspoon cream of tartar, and ¼ teaspoon cornstarch. Or for each teaspoon use a blend of 1 teaspoon of baking soda and 2 teaspoons of lemon juice or vinegar. 
• Sea salt: You can replace it with any salt of your choice.
• Plant-based milk: Use any plant-based milk you have.
• Gravy: You can omit this or use any gravy of your choice.
• Cranberry sauce: You can omit this if you don’t want it.
• Crispy smashed Brussels sprouts: You can omit this or replace this with any other vegetable of your choice.

The Structure Of A Plant Based Plate

Each of the recipes I create fits into my Plant Plate System.  This system incorporates 5 food groups into every meal. 

The 5 food groups are 1) Plant Protein, 2), Leaves, Fruit, And Veg, 3) Aesthetic Additions, 4) Nutrient Packed Carbohydrates, and 5) Taste

This recipe is a complete meal because it contains all 5 components of my Plant Plate and contains around 400 calories per meal.

The diagram below helps you see the 5 different components of a Plant-Based Plate.

Click here to discover more about my Plant Plate System and some of the benefits of eating this way.

Here’s how this recipe is structured according to the Plant Plate System.  

Adding each ingredient to the following categories helps you to easily see how to make substitutions.  It also lets you know the exact reason why the ingredient is in the recipe. 

Plant-based protein

• Tofu sausages
• Plant-based milk

Leaves, fruit & veg 

• Brussels sprouts
• Cranberry sauce

Aesthetic additions

• n/a

Nutrient packed carbohydrates

• Gluten free flour

Taste 

• Sea salt
• Gravy

The gluten-free flour and baking powder are essential for consistency.

📖 Instructions

Here is a brief summary of the steps needed to make the recipe.  See the recipe card at the bottom of this post for the full detailed instructions.

• Heat the oil and dish and place the sausages in it.
• Stir the other ingredients together in a bowl and pour it into the heated dish and bake.

👩‍🏫 Frequently asked questions

❄️ How to store leftovers

This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months.  Defrost it before using it. Reheat it by covering it with kitchen foil and warming it up gently in the oven or air fryer.

🥗 Ways to use this recipe

Here are some of my favorite ways to use this recipe: 

• Crispy Smashed Brussels Sprouts (Air Fryer, Viral TikTok)
• Tofu Sausage Recipe (Vegan, Gluten Free)
• Dried Cranberry Sauce Recipe (Vegan, Gluten Free)
• Vegan Yorkshire Pudding Wrap Recipe (Gluten Free)
• Air Fryer Greek Potatoes Recipe (Vegan, Gluten Free)
• Gluten-Free Vegan Yorkshire Pudding
• Vegan Sunday Roast Dinner Under 400 Calories (Gluten Free)

🍚 What to serve with this recipe

If you’re looking for side dishes to serve alongside this recipe, here are some of my best recommendations.

🍝 Vegan carbohydrate side dishes

Serve this recipe with any of the following carb side dishes which are all around 100 calories per serving: 

• Creamy Mashed potatoes
• Easy Boiled Baby Potatoes
• Easy Skin On Boiled Potato

For more options, see all of my best vegan, gluten-free carbs side dishes.

🫑 Vegan vegetable side dishes

Here are some vegetable side dishes that go very nicely with this recipe which are all under 100 calories per serving.

• Easy Vegan Cheesy Broccoli
• Vegan Zucchini Fritters

For more options, see all of my best gluten-free vegan vegetable side dishes.

🍶 Vegan dips

Here are some vegan dips or vegan sauces that go very nicely with this recipe, and are very quick to make.  These are all under 50 calories per serving.

• Quick Gluten Free Vegan Gravy Recipe

For more options, see all of my best gluten-free vegan dips recipes.

🥘 More tasty vegan dinner recipes

If you’re looking for some easy, vegan dinner recipes, that are around 400 calories per serving, check out some of my other recipes:

• Quick Red Lentil Vegan Spaghetti Bolognese
• One Pot Smoky Vegan Sausage Casserole
• Creamy Vegan Red Lentil Dahl Recipe

You can see all of my 400-calorie vegan meals here.

📖 Recipe

Vegan Toad In The Hole Recipe

Katherine Kyle

Indulge in my vegan take on the classic British comfort food, Toad in the Hole. This variation is both gluten-free and under 400 calories per serving, with only 15g of protein per serving. Enjoy a delicious vegan Sunday Roast Dinner with this simple yet tasty recipe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course dinner, Main Course

Cuisine Britain

Servings 4

Calories 392.9 kcal

Equipment

• Oven

Ingredients

  

• 1 tablespoon olive oil
• 8 vegan gluten-free sausages under 514 in total or 4 of my homemade tofu sausages
• 110g gluten-free flour blend
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 240ml vegan plant-based milk (I used soya milk)
• 300ml vegan gluten-free gravy under 96 calories in total or you can make my homemade vegan gravy
• 4 servings of my homemade cranberry sauce or any cranberry sauce under 170 calories per serving
• 4 servings of my crispy smashed Brussels sprouts or any vegetable under 187 calories per serving

Instructions

 

• Heat the oven to 210 C/ 410 F. Add the oil into a rectangle-shaped ceramic, glass, or metal oven dish. Place in the oven to heat the oil and dish while you prepare the batter. Bake for up to 15 minutes.
• Add the gluten-free flour, baking powder, and salt to a large mixing bowl and stir. Add the vegan milk to the bowl and whisk until the batter is smooth.
• Carefully remove the dish containing the oil from the oven and carefully place the sausages into the dish. Spread them out evenly. Make sure you don’t touch the oil as it’s very hot.
• Pour the batter into the dish trying not to completely cover the sausages.
• Add the dish back into the oven and turn the heat down to 170 C/ 340F. Bake for 30 minutes or until the surface is completely golden all over.
• Remove from the oven and slice into 4 quarters.
• Serve with the Brussels sprouts or vegetables of your choice, gravy, and cranberry sauce.

Notes

Storage: This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months.  Defrost it before using it. Reheat it by covering it with kitchen foil and warming it up gently in the oven or air fryer.

Nutritional Information: The nutritional information is for one serving of the recipe including side dishes, sauces, veg, garnishes, and all other elements listed under the ingredients apart from anything labeled as optional.

Ingredient swaps

Almost all ingredients can be swapped for other ingredients.  See the section called Ingredients Substitutions in the blog post for easy ingredient swaps.  

Now it’s your turn to make magic with food.

• Author
• Recent Posts

Katherine Kyle

BSc, PGCE, Certified Vegan Nutritionist at Magical Life Of Fruit

I help busy people make tasty, simple, plant-based, gluten free meals that are so filling that they don't need to snack at all.

When I switched to a vegan diet I lost 56 pounds (5 dress sizes) and all areas of my life were dramatically transformed.

Going vegan totally gave me my life back, saved me money, boosted my confidence, increased my energy, and helps me maintain a healthy weight.

Read my story here.

I have helped millions of people to do the same through my two websites,
GreenThickies.com and MagicalLifeOfFruit.com.

Send Katherine a message on Instagram,or email.

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