| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 999 |
| Fat | 52.6g |
| Saturates | 20.6g |
| Protein | 29.6g |
| Carbs | 105.2g |
| Sugars | 15.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFUsing a peeler, peel the carrots into ribbons.
In a medium-sized microwave-safe bowl, combine the soya sauce, ketchup and liquid smoke. Toss in the carrot ribbons and mix well making sure they are fully coated with the smoky sauce. Microwave on high for 1 minute or until softened. Wrap the carrot bacon around each sausage and set aside.
Preheat the oven to 210°C, gas mark 6.
Combine the dry ingredients in a large bowl. In a jug, combine the almond milk, mustard, water and 3 tablespoons of oil. Peel and slice the onions then set aside. Make a well in the centre of the dry mixture and pour in the wet ingredients. Whisk together until smooth. Refrigerate until needed.
Place the remaining oil in an oven-proof pan and swirl to coat the base. Place in the oven for 5 minutes to heat up. Remove the pan from the oven and pour the batter into the pan and top with the ‘bacon’ wrapped sausages and sliced onions. Bake for approx. 20 minutes or until the batter is puffed and golden.
Meanwhile, heat the mashed potato according to package instructions. Finely chop the parsley.
Serve the toad in the hole with the mashed potato sprinkled with parsley.
