(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Whisk the eggs, milk and flour with some seasoning, making sure it’s lump-free. Set aside. Heat the oven to 220C/200C fan. Tip the Flora into the base of a baking dish, then add the onion slices, mushrooms and sausages. Roast for 10 mins, until the sausages are golden, giving everything a shake halfway through.
Pour the batter into the baking dish. Cook for 12 mins, until risen and golden, then turn down the heat to 180C/160C fan and cook for 20 mins more.
Meanwhile, make the gravy. Melt the Flora in a saucepan and add the plain flour, whisk and cook for 2 mins, until thickened. Add the soy, tomato puree, and balsamic vinegar, then slowly add the stock and whisk well. Turn down the heat and cook for 20 mins, until thickened. Season to taste.
Serve the toad in the hole with some sautéed green vegetables, pouring the veggie gravy over everything.