Cajun-spiced vegetarian toad-in-the-hole recipe
The whole family will love this twist on a classic. The batter is gently spiced with the warming flavour of Cajun seasoning and studded with roasted veg and veggie sausages.
See method- Serves 4
- 20 mins to prepare and 45 mins to cook
- 593 calories / serving
Ingredients
- 170g plain flour
- 1 tbsp Cajun seasoning
- 3 medium free-range eggs, lightly beaten
- 250ml semi-skimmed milk
- 3 mixed peppers, deseeded and cut into 3cm strips
- 1 medium red onion, cut into wedges
- 6 Plant Chef Cumberland Style Bangers
- 2 sprigs thyme, leaves picked
- 1½ tbsp vegetable oil
- 200g Tenderstem broccoli, steamed
For the onion gravy
- ½ tbsp vegetable oil
- 2 medium red onions, finely sliced
- 1 tsp Cajun seasoning
- 2 tbsp plain flour
- ½ low-salt vegetable stock cube, made up to 500ml
Each serving contains
- Energy
- 2490kJ 593.0kcal
- Fat
- 24g
- Saturates
- 4g
- Salt
- 2.7g
- Sugars
- 16g
of the Reference intake
Carbohydrate 66.0gProtein 24.1gFibre 9.5g
Method
- Preheat the oven to gas 7, 220°C, 200°C.
- In a large jug, whisk together the flour, Cajun seasoning, eggs and milk. Season and set aside.
- In a medium, high-sided nonstick roasting tray (roughly 34 x 24 x 5cm) toss the peppers, onion, sausages and thyme in ½ tbsp vegetable oil and roast in the oven for 15 mins, tossing occasionally, until lightly golden. Drizzle the remaining 1 tbsp oil over the hot tray and pour the batter around the vegetables and sausage. Return immediately to the oven and roast for 25-30 mins until golden and risen, ensuring you don’t open the door prematurely.
- Meanwhile, make the gravy. Heat the oil in a saucepan and fry the onion over a medium heat, stirring occasionally, for 15 mins until soft and translucent. Add the Cajun seasoning and plain four, cook for 2 mins, stirring continuously, then gradually whisk in the vegetable stock. Simmer for 10-15 mins and season to taste.
- Serve the toad-in-the-hole with steamed Tenderstem broccoli and the onion gravy.
- See more Family meal recipes
