Veggie toad-in-the-hole
By Juliet Sear
Use vegetarian sausages to make this moreish veggie toad-in-the-hole that's great for the whole family. Serve with vegetable side dishes and veggie gravy
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Prep:10 mins
Cook:40 mins
Plus resting the batter - Serves 4
- Easy
Nutrition per serving
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kcal 620
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fat 24g
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saturates 4g
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carbs 63g
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sugars 7g
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fibre 8g
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protein 33g
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salt 3.6g
Ingredients
- 2 tbsp rapeseed oil
- 8 vegetarian sausages
- 4 medium eggs
- 325ml semi skimmed milk
- 250g plain flour
Method
To make the batter, beat the eggs and milk together in a bowl, add 1 tsp salt, then beat again and leave to stand for 30 mins. Tip in the plain flour and beat well with a whisk until smooth. If you can, make this 2 hrs before needed and allow to stand before pouring into the tin.
Heat oven to 220C/200C fan/gas 7. Pour 2 tbsp oil in a 28 x 23cm roasting tin (or a tin roughly that size), coat the sausages in the oil and roast them in the oven for about 8-10 mins.
Stir the batter, then remove the tin from the oven and pour the batter over the hot oil and sausages (you can do this over a low heat on the hob to keep the oil nice and hot). Put the tin back in the oven and cook for 10 mins, then turn the temperature down to 180C/160C fan/gas 4 and cook for a further 25-30 mins or until the batter is cooked through.
Test with a knife in the centre to check it’s cooked. Serve with our crunchy polenta roast potatoes, caramelised carrots and veggie gravy, if you like, plus some green vegetables.
