VEGAN ONION GRAVY UK RECIPES

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VEGAN TOAD-IN-THE-HOLE WITH RED ONION GRAVY RECIPE - BBC F…



Vegan toad-in-the-hole with red onion gravy recipe - BBC F… image

Make sure you don’t thaw the vegan ‘sausages’ in this recipe before adding them to the hot oil – this ensures that everything cooks at the correct time. Each serving provides 715 kcal, 34g protein, 75g carbohydrate (of which 9g sugars), 28g fat (of which 6g saturates), 12g fibre and 4.7g salt.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 2

Number Of Ingredients 14

2 tbsp olive oil
125g/4½oz strong white bread flour
1 tsp baking powder
¼ tsp sea salt
275ml/9½fl oz soya milk
4 frozen vegan sausages (do not thaw before using)
1 tbsp olive oil
1 red onion, thinly sliced
250ml/9fl oz vegetable stock, made with 1 vegan-friendly vegetable stock cube
1 tbsp tomato ketchup
1 tsp dark soy sauce
1 tsp yeast extract
1½ tsp cornflour
freshly ground black pepper

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a metal roasting tin, roughly 20cm/8in – a cake tin will do as long as it doesn’t have a loose base. Put in the oven and heat for 5 minutes.
  • Meanwhile, mix the flour, baking powder and salt in a mixing bowl. Add 200ml/7fl oz of the soya milk and whisk until smooth. Add the remaining milk and mix until thoroughly combined.
  • Carefully take the tin with the hot oil out of the oven; it will be extremely hot. Add the frozen sausages to the tin, spaced apart from each other, then return to the oven for 2 minutes.
  • Take the tin carefully out of the oven once more and pour over the batter. Return the tin to the oven and cook for 30 minutes, or until the batter is risen, golden brown and hot throughout. (The batter will be more doughy and heavier than a traditional toad-in-the-hole.)
  • While the toad-in-the-hole is cooking, make the onion gravy. Heat the oil in a saucepan and fry the onion for 10 minutes, or until softened and lightly browned, stirring regularly.
  • Pour the stock into the pan, add the ketchup, soy sauce and yeast extract. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water in a small bowl until smooth.
  • Stir the cornflour into the pan with the onion and return to a simmer. Cook for 1–2 minutes more until the sauce is thickened, stirring. Season with lots of ground black pepper.
  • Serve the freshly cooked toad-in-the-hole with the hot onion gravy.

Nutrition Facts : Calories 715kcal, CarbohydrateContent 75g, FatContent 28g, FiberContent 12g, ProteinContent 34g, SaturatedFatContent 6g, SugarContent 9g

RED ONION GRAVY RECIPE - BBC FOOD



Red onion gravy recipe - BBC Food image

The secret to this onion gravy recipe is the long slow cooking of the onions and the best quality stock you can find.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4-6

Number Of Ingredients 6

2 tbsp vegetable oil
1 large onion, sliced
200ml/7fl oz red wine
100ml/3½fl oz beef stock (or vegetable stock for a vegetarian version)
1 tsp French mustard
salt and freshly ground black pepper

Steps:

  • Heat the oil in a frying pan and add the onion. Fry on a low heat for 30-45 minutes, stirring occasionally, or until the onion is golden-brown but not burnt.
  • Pour in the wine and stock, reduce the heat and allow to simmer for 20 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper.

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