Vegan Toad-in-the-Hole

Steps

1. Heat the oven to 220ºC / 200ºC fan / gas 7.
2. Mix 200g self-raising flour, 50g chickpea flour and 1 tsp baking powder together in a bowl. Add 1 tsp dijon mustard, 350ml soya milk, pinch turmeric and 1 tsp fine salt, then whisk to combine. Lightly whisk 125ml aquafaba (liquid from one can of chickpeas) in a jug until fluffy, then gently stir into the batter. Leave to rest for 10 mins.
3. Pour 2 tbsp sunflower oil into a large roasting tin and put in the oven to heat up. Tip 8 plant-based sausages into the hot oil and bake for 10-12 mins, shuffling regularly. Add the batter (it should sizzle when it hits the tin) and return to the oven for 25-30 mins, until puffed slightly and golden.
4. Finely slice 2 red onions.
5. Finely slice 3 garlic cloves.
6. Make 300ml vegetable stock in a jug.
7. To make the gravy, melt 25g vegan butter block in a pan and add the red onions and garlic with a large pinch of some salt. Cook over a medium heat for 10-12 mins, until soft and lightly caramelised. Add 75ml balsamic vinegar and reduce until it has evaporated. Add the vegetable stock and bring to a simmer. Allow to simmer for 8-10 mins until thickened. Season with salt and some pepper.
8. Cut the toad-in-the-hole into four portions and serve with the gravy on the side.