Veggie Toad In The Hole Food
VEGGIE TOAD-IN-THE-HOLE
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
Provided by Juliet Sear
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 620 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 3.6 milligram of sodium
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- Preheat the oven to 400°. Set a steamer basket in a medium saucepan filled with 1 inch of water. Add the carrots, cover and steam over high heat until just tender, about 4 minutes.
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- Meanwhile, in a large skillet, melt the butter. Add the onion, garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the onion just starts to soften, about 3 minutes. Add the haricots verts and cook, stirring, until the onion is lightly browned and the beans are just softened, 3 to 4 minutes. Add the carrots, tomatoes, basil, thyme, rosemary and the remaining 1 teaspoon of mustard and cook, stirring, until hot, about 1 minute. Season the vegetables with salt and pepper.
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