This Vegetarian Toad in the Hole is super easy to make and forms the ideal base for a simple roast dinner. It cooks much quicker than the meaty version as you don’t need to pre-cook the sausages, you just add them at the same time as the batter.
Does the thought of putting a roast dinner together usually fill you with dread about the time and effort involved? Well this rapid Vegetarian Toad in the Hole and a few other corner-cutting tips should give you a hand.
I’m working with Mumsnet and Aunt Bessie’s to show you how whipping up a Sunday roast for the family needn’t be a huge palarva. In fact this roast dinner doesn’t need to be reserved for the weekend, as it’s so quick and easy that you could serve it up for a mid-week treat.
What does a roast dinner mean to you?
To me it’s gathering the family around the table and enjoying a roast with lots of trimmings. Whether it’s sausages, chicken, beef or quorn it needs to be piled high with golden roasties, stuffing balls, bread sauce, redcurrant jelly and Yorkies, all with lashings of onion gravy.
But it’s the trimmings that tend to make it all such a faff. So products like Aunt Bessie’s Crispy Homestyle Roast Potatoes, and Sage & Onion Stuffing Balls are a fabulous shortcut to achieving a mid-week roast with none of the usual toil.
So why are Aunt Bessie’s Roasties a Mum’s favourite?
- Rated by Mumsnet (tested by 250 Mumsnetters, with over 75% saying they would use it again, and most importantly, that they would recommend the product)
- Convenient – quick to make
- Maximum taste
- Low in fat at 4.5%
Feeding Boys verdict:
- Golden, crisp and tasty – the boys ADORE them
- Ready in a fraction of the time of regular roasties
- Gives a meal the roast dinner feel without all the faffage
A meat-free spin on this classic British family meal, this Vegetarian Toad in the Hole is really simple to make and ready in half an hour
- 115 g plain flour
- 285 ml semi-skimmed milk
- 3 eggs
- 1 tsp dried sage
- 1/4 tsp salt
- 6-8 vegetarian sausages
Pre-heat the oven to 240C/220C fan/gas 9. Meanwhile put the flour, milk, eggs, sage and salt into a bowl and whisk until you have a smooth batter.
Pour enough vegetable oil into a roasting dish to cover the bottom (about 1cm deep) and brush some oil up the sides to grease the dish. Put in the oven until smoking hot and then dot the sausages around the tin then pour the batter all around them.
Turn down the heat to 230C/210C fan/gas 8 and roast the sausages and batter in the oven for a further 30 mins, until the batter is crisp and golden and the sausages too.
Serve with roast potatoes, onion gravy and steamed vegetables.
If you’re feeding a mixture of meat-eaters and vegetarians, which I often am, just make one veggie and one meat Toad in the Hole (try my Sausage & Apple Toad in the hole) and then a vegetarian-friendly onion gravy to serve it with.
Because I always over cater I’m blessed with a wealth of leftovers, and package up portions for packed lunches the next day. Matthew absolutely LOVES heating up leftover Vegetarian Toad in the Hole with all the trimmings at work, and the boys can tuck into it cold wrapped in foil in their lunch boxes with a cheeky dip of ketchup on the side.
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Disclosure: I have been commissioned by Aunt Bessie’s to create and share this content with you, and was compensated for this blog post. All views are my own and I only endorse products I genuinely use myself.