Cajun-spiced vegetarian toad-in-the-hole recipe

Cajun-spiced vegetarian toad-in-the-hole

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

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Each serving contains

Energy
2490kJ 593.0kcal
30%
Fat
24g
high34%
Saturates
4g
low19%
Salt
2.7g
high45%
Sugars
16g
low17%

of the Reference intake

Carbohydrate 66.0gProtein 24.1gFibre 9.5g

Method

  1. Preheat the oven to gas 7, 220°C, 200°C.
  2. In a large jug, whisk together the flour, Cajun seasoning, eggs and milk. Season and set aside.
  3. 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.
  4. 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.
  5. Serve the toad-in-the-hole with steamed Tenderstem broccoli and the onion gravy.

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