Grandma's Yorkshire Pudding, Veganized & Toad in the Hole

There are several different dishes which are referred to as toad in the hole. The one I grew up with is sausage encased in Yorkshire pudding. That's the version I've veganized here. It's pretty delicious. Even my partner Jon (a guest blogger here!) likes it, and he's not partial to 'bland' English foods. It's definitely in my top 5 comfort foods.

Yorkshire Pudding:
Preheat oven to 400 degrees F.

• Blend 1/2 cup soft tofu in blender with
1 cup soy milk.
• Put tofu mix in bowl and mix in 1 c. all purpose unbleached white flour and 1/2 tsp salt.

Put a small pat of margarine (1-2 tsp) in the bottom of each of a dozen muffin cups. Put the muffin tin in the oven long enough to melt the margarine (1-2 minutes).

Fill muffin cups with melted margarine in them about 1/2-3/4 full of the batter.

If you want to make toad in the hole, put a piece or two of vegan breakfast sausage into each cup, pressing it down into the batter. (We like using Yves, we were not fond of the Tofurky ones we tried). The sausages, unlike the pork sausage my mum used to use, don't need to be pre-cooked, cause they're made out of plants!

Bake for about 30 minutes, or until golden brown. Serve hot with margarine or gravy.

These vegan ones, I must admit, are not quite as fluffy and flavourful on their own as my grandma's, made with egg (and originally with roast drippings, too, though of late she makes them with margarine) but once the gravy's on them, they're just as good.

The Yorkshire pictured here are served with my mushroom miso gravy and butternut squash baked with olive oil, garlic and maple syrup. Yum!