Rainbow veggie toad-in-the-hole recipe
Created by The Tesco Recipes team
Brighten up your plate with this colourful and delicious veggie toad-in-the-hole recipe, a delicious twist on the classic British dish.
See method- Serves 4
- 20 mins to prepare and 40 mins to cook
- 400 calories / serving
Ingredients
- 1 red pepper, sliced
- 330g pack cherry tomatoes
- 1 courgette, thickly sliced
- ½ small butternut squash (250g prepared weight), peeled and cut into 1cm dice
- 1½ tbsp vegetable oil
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 6-pack Plant Chef caramelised onion meat free bangers
- 1 red onion, cut into wedges
- 65g plain flour
- 1 large egg, lightly beaten
- 125ml milk
- mashed potato and vegetarian gravy, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1670kJ 400.0kcal
- Fat
- 18g
- Saturates
- 2g
- Sugars
- 14g
- Salt
- 1.0g
of the Reference intake
Carbohydrate 40.0gProtein 15.1gFibre 6.3g
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- Preheat the oven to gas 6, 200˚C, fan 180˚C. Put the pepper, tomatoes, courgette and squash on a large baking tray and drizzle with half the oil. Add the smoked paprika and oregano, toss to combine, then roast for 25 mins. Meanwhile, put the bangers and red onion in a deep 20 x 30cm rectangular nonstick baking tin and toss with the remaining oil. Put in the oven for the last 15 mins of the vegetable cooking time.
- Meanwhile, put the flour in a bowl and make a well in the centre. Whisk in the egg and milk until combined and about the thickness of double cream.
- Increase the oven temperature to gas 7, 220˚C, fan 200˚C. Add half the roasted veg to the banger tin (set aside the remaining vegetables to cool: see Make it go further) and pour in the batter. Quickly transfer the tin to the oven and cook for 15 mins or until golden. Serve with mashed potato and vegetarian gravy, if you like.
- This recipe makes double the roasted veg, to save turning on the oven another day. They’ll keep in the fridge for up to 3 days, or can be frozen.
- See more Vegetarian recipes
