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    • Another UK University Votes to Ditch Beef  November 14, 2019
      The University of East Anglia’s (UAE) student-elected Union Council voted to stop the sale of beef on campus in an effort to fight climate change. The students want to build on the existing Meat Free Monday policy on campus with new vegan food options on other days and a general shift away from environmentally damaging […]
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      On November 18, chocolate company Mars, Incorporated will debut its first vegan milk chocolate Galaxy line in the United Kingdom. The company spent six months developing the new milk chocolate bars which are made with hazelnut paste and rice syrup instead of dairy milk. “This is our first vegan product and we felt it was […]
    • Ellen DeGeneres and Portia de Rossi Invest in Vegan Brand Miyoko’s  November 13, 2019
      Celebrity couple Ellen DeGeneres and Portia de Rossi recently invested an undisclosed amount in vegan brand Miyoko’s Creamery to support its efforts to launch new products in 2020. “Being kind to one another is not just about people, it extends to animals as well,” DeGeneres said. “Portia and I have been customers of Miyoko’s Creamery […]
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      Comedian and television host Jon Stewart recently hosted a screening of vegan documentary The Game Changers at Monmouth University in New Jersey. The groundbreaking film follows a diverse group of elite athletes who have thrived on a plant-based diet with the aim of dispelling the myth that consumption of animal products is key for athletic […]
    • 250 Stadiums, Arenas, and Convention Centers Will Soon Serve 20 More Vegan Meals November 13, 2019
      Twenty new vegan meals will soon be added to the menus of more than 250 arenas, stadiums, and convention centers across the country. The Humane Society of the United States (HSUS) and Spectra Food Services & Hospitality—a leading provider of food services for venues across North America—are partnering for the first-ever Plant-Based Innovation Workshop on […]
    • Zappos’ New Vegan Category Help Shoppers Find Cruelty-Free Apparel November 13, 2019
      This week, online retailer Zappos launched Goods for Good, a purpose-driven platform that helps shoppers buy products that align with their ethical beliefs. Shoppers can now navigate the website through five filters: Vegan, Sustainably Certified, Organic, Recycled, and Give Back (products with a charitable component). In the vegan category, customers will find shoes, accessories, and […]
    • Billie Eilish Offers Chance to Win Free Concert Tickets to Fans Who Take Climate Action November 13, 2019
      Vegan musician Billie Eilish is offering her fans a chance to win tickets to her sold out Where Do We Go tour through a partnership with Global Citizen, a community-led platform that rewards members for taking action on global issues. Take action for a more sustainable world with @GlblCtzn and win tickets to see Billie […]
  • Full recipe below.

    Follow me on Instagram @AaronCalderVegan

    Subscribe to my YouTube channel, new videos every week.

    Website:

    Amazon = products I use and recommend

    Please support

    Intro
    I've not had toad in the hole (sausages in batter) since I went vegan. While looking for recipes I realised there aren't many and the ones that exist weren't very good. So, I created my own recipe. Originally I made the spelt recipe but it didn't look like a traditional toad in the hole. The taste and smell were incredible but I wanted it to rise and not look so dark. By experimenting with different ingredients I found out using white flour helps it rise.

    TIP: Its important to get the oil smoking hot when you add the ingredients. The heat helps the batter rise. Be careful as it's VERY hot! My traditional recipe batter raised and covered the sausages. I got a spoon and moved the batter away from the sausages exposing them. When the dish comes out of the oven the batter will shrink slightly.

    Preheat oven to 220oC/428oF. Serves 3-4

    Spelt with onion & rosemary recipe
    3 vegan sausages
    100g spelt flour
    30g gram flour (chickpea flour)
    2 tsp baking powder
    1 tbsp rosemary
    1 chopped onion
    1/2 tsp black salt
    100ml aquafaba (chickpea water)
    250ml plant milk – unsweetened
    oil

    Traditional version
    3 vegan sausages
    100g self raising flour
    30g gram flour
    1 tsp baking powder
    1/2 tsp black salt
    100ml aquafaba
    250ml plant milk – unsweetened
    oil

    Both versions use the same method. Make sure your oven is preheated to the temperature. In a medium sized oven dish pour in some oil just covering the bottom and place in the oven for ten minutes. It's very important the oil in the dish is smoking hot so that the batter cooks properly.

    While the oil is heating pour the milk and aquafaba into a large bowl and whisk for a couple of minutes until fluffy. Sift in the flours and baking powder. Add the salt (rosemary & pepper optional) and whisk until you have a batter.

    Take care removing the dish from the oven and work as fast as you can to get the ingredients back in the oven. Add the sausages (onion optional) and pour over the batter to just cover the sausages. Do not use too much batter or the sausages will be hidden under the batter when it rises.

    Pop back in the oven and bake for ten minutes. After ten minutes turn down the heat to 200oC/392oF and bake for a further 15-20 minutes until golden brown. Serve with your favourite veg and lots of gravy.

    Vegan Toad in the Hole Recipe (Two versions)

    Full recipe below.

    Follow me on Instagram @AaronCalderVegan

    Subscribe to my YouTube channel, new videos every week.

    Website: https://aaroncaldervegan.com

    Amazon = products I use and recommend

    https://www.amazon.co.uk/shop/aaronca...

    Please support https://www.animalaid.org.uk/

    Intro
    I've not had toad in the hole (sausages in batter) since I went vegan. While looking for recipes I realised there aren't many and the ones that exist weren't very good. So, I created my own recipe. Originally I made the spelt recipe but it didn't look like a traditional toad in the hole. The taste and smell were incredible but I wanted it to rise and not look so dark. By experimenting with different ingredients I found out using white flour helps it rise.

    TIP: Its important to get the oil smoking hot when you add the ingredients. The heat helps the batter rise. Be careful as it's VERY hot! My traditional recipe batter raised and covered the sausages. I got a spoon and moved the batter away from the sausages exposing them. When the dish comes out of the oven the batter will shrink slightly.

    Preheat oven to 220oC/428oF. Serves 3-4

    Spelt with onion & rosemary recipe
    3 vegan sausages
    100g spelt flour
    30g gram flour (chickpea flour)
    2 tsp baking powder
    1 tbsp rosemary
    1 chopped onion
    1/2 tsp black salt
    100ml aquafaba (chickpea water)
    250ml plant milk - unsweetened
    oil

    Traditional version
    3 vegan sausages
    100g self raising flour
    30g gram flour
    1 tsp baking powder
    1/2 tsp black salt
    100ml aquafaba
    250ml plant milk - unsweetened
    oil

    Both versions use the same method. Make sure your oven is preheated to the temperature. In a medium sized oven dish pour in some oil just covering the bottom and place in the oven for ten minutes. It's very important the oil in the dish is smoking hot so that the batter cooks properly.

    While the oil is heating pour the milk and aquafaba into a large bowl and whisk for a couple of minutes until fluffy. Sift in the flours and baking powder. Add the salt (rosemary & pepper optional) and whisk until you have a batter.

    Take care removing the dish from the oven and work as fast as you can to get the ingredients back in the oven. Add the sausages (onion optional) and pour over the batter to just cover the sausages. Do not use too much batter or the sausages will be hidden under the batter when it rises.

    Pop back in the oven and bake for ten minutes. After ten minutes turn down the heat to 200oC/392oF and bake for a further 15-20 minutes until golden brown. Serve with your favourite veg and lots of gravy.