Recipes
Vegetarian toad-in-the-hole
Using veggie sausages in this comfort-food classic makes it a meat-free treat
Using veggie sausages in this comfort-food classic makes it a meat-free treat
(83 votes)
Cook: 50 Mins
Serves: 6
Price: £1.03 per serving
Nutritional Information
Each 410g serving contains
Energy
1525kj
365kcal
1525kj
365kcal
18%
Fat
9.0g
9.0g
Med
13%
13%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
13.1g
13.1g
High
15%
15%
Salt
0.90g
0.90g
Med
15%
15%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
372kj/89kcal
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 sausages or any other 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 peas
Method
1
Preheat the oven to 220C/200C Fan/Gas 7.
2
Toss the parsnips, carrots, onions, sausages, rosemary and oil in a medium-sized ovenproof dish and roast for 15 mins.
3
Meanwhile, whisk together the flour, milk and egg until smooth.
4
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.
5
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.
6
Cook the peas according to the packet instructions. Drain and serve with the crushed potatoes and the veg-in-the-hole.