vegetarian toad-in-the-hole recipe

Vegetarian toad-in-the-hole

Using veggie sausages in this comfort-food classic makes it a meat-free treat

By , 05 April 2017
Vegetarian toad-in-the-hole
  • Ready in: 50 mins
  • Serves: 6
  • Price: £1.03 per serving
Nutritional Info
Each 410g serving contains
  • Energy 1527KJ 365KCAL
    18%
  • Fat low
    9.0g
    13%
  • Saturates low
    1.2g
    6%
  • Sugars low
    13.1g
    15%
  • Salt low
    0.90g
    15%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 372kJ/89kcal.
Ingredients
  • 2 parsnips, peeled and cut into quarters lengthways
  • 2 carrots, peeled and cut into quarters lengthways
  • 2 red onions, cut into quarters
  • 8 Cauldron Vegetarian Sausages
  • 2 sprigs rosemary
  • 2tsp rapeseed oil
  • 75g plain flour
  • 200ml skimmed milk
  • 1 egg, beaten
  • 150g cherry vine ripened tomatoes
  • 500g baby potatoes
  • 2 sprigs thyme, leaves only
  • 1tbsp chopped parsley
  • 300g Frozen for Freshness British Garden Peas
Method
  • Preheat the oven to 220C/200C Fan/Gas 7.

  • Toss the parsnips, carrots, onions, sausages, rosemary and oil in a medium-sized ovenproof dish and roast for 15 mins.

  • Meanwhile, whisk together the flour, milk and egg until smooth.

  • Remove the dish from the oven, pour in the batter and top with the tomatoes. Return to the oven for 20-30 mins until golden and risen.

  • For the side dish, put the potatoes in a pan of cold water, boil, then simmer for 20-30 mins until soft. Drain and return to the pan. Add the herbs, then crush with the back of a spoon.

  • Cook the peas according to the packet instructions. Drain and serve with the crushed potatoes and the veg-in-the-hole.