Ingredients
| 1 x 400g can chickpeas | |
| 1 tablespoon tomato paste | |
| 1 tablespoon gochujang paste | |
| 4 tablespoons olive or plain oil | |
| 3 cups roasting vegetables such as red onion, carrot, brussels sprouts, pumpkin, yam | |
| 150ml plant-based milk (I used oat) | |
| 150ml water | |
| 1 tablespoon vinegar | |
| 125g self raising flour | |
| 25g rice flour | |
| ½ teaspoon baking powder | |
| ½ teaspoon salt | |
| SHIITAKE GRAVY | |
| 20g/5-6 dried shiitake mushrooms | |
| 3 tablespoons olive or plain oil | |
| 2 shallots or 1 small onion, finely chopped | |
| 200g fresh shiitake mushrooms, halved or quartered if large | |
| 2 cloves garlic, finely chopped | |
| 2 tablespoons flour | |
| 250ml vegetable stock | |
| 2 tablespoons chopped fresh parsley or chives |
This is a plant-based bake, based on toad in the hole. You don’t get the high rise you would from eggs, but the aquafaba gives a light batter and the addition of rice flour creates a lovely crisp crust.
View the recipe collection here
Instructions
| 1. | Heat the oven to 220°C fanbake or 240°C regular. |
| 2. | Shake the can of chickpeas to mix the aquafaba liquid inside (the thicker liquid settles at the bottom). |
| 3. | Drain the chickpeas, reserving 100ml aquafaba. |
| 4. | In a small bowl combine the chickpeas, tomato paste and gochujang and set aside. |
| 5. | In a small roasting dish (about 22cm x 26cm) mix the oil and vegetables with a sprinkle of salt. |
| 6. | Roast in the oven for 10 minutes while you make the batter. |
| 7. | Mix the milk, water and vinegar in a measuring jug. |
| 8. | In a large bowl, mix the flour, rice flour, baking powder and salt, then slowly whisk in the milk mixture. |
| 9. | Whisk the 100ml aquafaba until soft peaks form then gently whisk into the batter. |
| 10. | Take the veges out of the oven, add half the chickpeas, give them a stir then pour over the batter and top with the remaining chickpeas. |
| 11. | Roast for 20 minutes then lower the temperature to 180°C regular bake and roast for a further 15 minutes. |
| 12. | Serve with shiitake gravy. |
| 13. | SHIITAKE GRAVY |
| 14. | Place the dried shiitake in a small bowl, cover with 200ml warm water and soak for 15 minutes. |
| 15. | Drain, reserving the liquid, and chop very finely, discarding the tough stems. |
| 16. | Heat the oil in a medium saucepan over a medium heat and cook the shallots and the fresh shiitake with a sprinkle of salt for 2 minutes, stirring to coat with oil then cover and cook for 10 minutes. |
| 17. | Add the garlic and the chopped soaked shiitake and cook for 2 minutes, then stir in the flour and cook, stirring, for 2 minutes. |
| 18. | Add the stock and shiitake soaking liquid, stir until smooth and simmer for a few minutes to thicken then stir in the herbs. |
| 19. | Serve hot. |
Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Smith & Aaron McLean