Recipes>Vegetarian Recipes
Vegetarian Toad in the Hole
by Amy Sheppard from The Savvy Shopper’s Cookbook
Easy
Serves 4
A vegetarian twist on the British classic, this veggie toad in the hole is an easy recipe guaranteed to go down well with the whole family, and makes a perfect weeknight dinner that won’t break the bank.
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From the book
The Savvy Shopper’s Cookbook
Amy Sheppard
The Savvy Shopper’s Cookbook
Delicious recipes for budget-friendly cooking
Classic family favourite recipes
Easy and nutritious weeknight dinners
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Introduction
It took me years to get a decent rise on my Yorkshire pudding! It turns out, it was because I was using very cold milk, so make sure you warm the milk a little before using it and let the batter rest before cooking. Serve this with roast potatoes, veg and a big puddle of gravy!
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Ingredients
| 100g/4oz | plain flour |
|---|---|
| ½ tsp | mixed herbs |
| A pinch | salt |
| 1 | egg |
| 200ml/7fl oz | warm milk |
| 100ml/4fl oz | warm water |
| 2 tbsp | olive oil |
| 8 | frozen Quorn, or other, sausages |
Method
Combine the flour, herbs and salt in a mixing bowl. Make a well in the middle and break the egg into it. Beat the egg, drawing in a little flour at a time until the mixture is a paste. Slowly add the warm milk and stir until all of the lumps have gone. Lightly whisk in the water. Set the batter aside for 1 hour.
Heat the oven to 220°C/425°F/Gas mark 7.
Put the olive oil and frozen sausages in a deep roasting tin, approximately 30x20cm/12x8in. Roll them around a little so that they are coated in the oil and put them in the oven. After 5 minutes the oil should be very hot and spitting a little. Remove from the oven and very quickly pour the batter around all of the sausages. Return to the oven and bake for 30-35 minutes, until risen and crispy.
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Ingredients
Method
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