Bomb Veg’s Easy Vegan Toad in the Hole

3.3 (27 reviews)

Adapted from a recipe by and published by permission of Bomb Veg.


Bomb Veg’s Easy Vegan Toad in the Hole



  • 6 vegan sausages
  • 1 sheet frozen vegan puff pastry dough, thawed in the fridge overnight
  • 1 Tbsp.  vegan milk
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. wholegrain mustard
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried sage
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper


  • Preheat the oven to 400°F.
  • Lay the sausages on a parchment paper–lined baking tray and prick with a fork. Bake for 20 minutes.
  • Five minutes before the sausages are done, remove the puff pastry dough from the fridge and lay it out on another parchment paper–lined baking tray.
  • Mix the remaining ingredients in a dish and set aside.
  • Once the vegan sausages are done, lay them out evenly on the pastry.
  • Turn the oven up to 425°F.
  • Score the dough around each vegan sausage with a knife, being careful not to cut completely through.
  • Brush the herb mixture over the pastry.
  • Bake for 20 minutes, or until golden brown.

Serve with some steamed or roasted veggies and vegan gravy.

Makes 6 servings

Rated 3.3/5 based on 27 reviews

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