Roasted veg toad-in-the-hole recipe
This showstopper roasted veg toad-in-the-hole is made with gluten-free flour for an impressive gluten-free and vegetarian Christmas dinner. Make quick festive stuffing balls studded with cranberries and chestnuts, then bake with roasted red onions, beetroot, carrots and parsnips in a herby rosemary batter for a colourful Christmas centrepiece.
See method- Serves 4
- 40 mins to prepare and 1 hour 5 mins to cook
- 497 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
For the batter
- 150g plain gluten-free flour
- 10g rosemary, leaves picked and chopped
- 3 eggs
- 275ml milk
For the toad
- 2 tbsp oil
- 1½ red onions, cut into wedges
- 125g Chantenay carrots, larger ones halved lengthways
- 2 small parsnips, peeled and cut into 5cm chunks
- 100g cooked beetroot, cut into wedges
For the stuffing balls
- 2 slices gluten-free sliced bread
- ½ tbsp vegetable oil
- ½ red onion, finely chopped
- ½ x 180g pack whole cooked chestnuts, finely chopped
- 25g dried cranberries, roughly chopped
- 10g fresh thyme, finely chopped
- 1 egg
Each serving contains
- Energy
- 2090kJ 497.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 1.3g
- Sugars
- 18g
of the Reference intake
Carbohydrate 70.7gProtein 16.3gFibre 7.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Sift the flour and add the rosemary. Add the eggs, milk and 125ml water. Beat until the batter is smooth, then chill for 30 mins.
- Put the onion wedges, carrots and parsnips in a medium roasting tin. Drizzle over half the oil, season and toss well to ensure the vegetables are evenly coated. Roast for 25 mins.
- Meanwhile, make the stuffing balls. Blitz the bread to fine breadcrumbs in a food processor. Heat the oil in a frying pan and add the chopped onion. Cook for 5 mins until softened. Tip the onion into a bowl and add the breadcrumbs, remaining stuffing ball ingredients, 1 tbsp of cold water and season well. Mix well until everything is fully combined. Use damp hands to shape the mixture into 8 balls and set aside.
- Remove the vegetables from the roasting tin and set aside. Increase the oven temperature to gas 7, 220°C, fan 200°C. Add the remaining oil to the roasting tin. Return to the oven for 10 mins to heat the oil.
- Pour the batter into the roasting tin. Scatter over the roasted vegetables, beetroot and stuffing balls. Bake for 30-35 mins or until the batter has risen and is golden all over.
- See more Vegetarian Christmas recipes
