Vegetarian toad in the hole

Name: Vegetarian toad in the hole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 4 medium eggs; 150 g plain flour; 300 mL milk; 4 thyme sprigs, leaves picked; 8 vegetarian sausages, we used Linda McCartney's, see GH Tip; 2 red onions, cut into 8 wedges; 2 tbsp. vegetable oil; 100 g red onion chutney

The trick to a good toad in the hole is letting the batter rest – and choosing the best sausages for you, whether meaty or veggie.

By The Good Housekeeping Cookery TeamUpdated: 04 September 2023

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best traybake recipes vegetarian toad in the hole

We've given our classic toad in the hole recipe a vegetarian twist, by using meat-free sausages as opposed to pork. Be sure to leave the mixture to rest to guarantee fluffy batter, and add fresh thyme leaves for extra flavour.

Serve with lashings of homemade onion gravy and simply steamed seasonal veg for a comforting, crowd-pleasing meal.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Cal/Serv:

520

Ingredients

4
medium eggs
150 g
plain flour
300 ml
milk
4
thyme sprigs, leaves picked
8
vegetarian sausages, we used Linda McCartney's, see GH Tip
2
red onions, cut into 8 wedges
2 Tbsp.
vegetable oil
100 g
red onion chutney

Directions

1. Step 1Preheat oven to 220°C (200°C fan) mark 7. Make the batter by whisking together the eggs and flour until smooth. Slowly add the milk, whisking until smooth. Whisk through the thyme and plenty of seasoning. Leave to stand until needed.
2. Step 2Put the sausages, red onions and oil into a 25.5 x 35.5cm (8 x 14in) roasting tin, and cook in the oven for 15min, until browned.
3. Step 3Once browned, remove tin from oven and carefully pour in the batter. Dollop over the chutney and return to the oven for 30-35min, until deep golden and puffed up. Serve with a green salad and mustard, if you like.