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Vegetarian Toad in the Hole

by Amy Sheppard from The Savvy Shopper’s Cookbook

A vegetarian twist on the British classic, this veggie toad in the hole is an easy recipe guaranteed to go down well with the whole family, and makes a perfect weeknight dinner that won't break the bank.

From the book

Introduction

It took me years to get a decent rise on my Yorkshire pudding! It turns out, it was because I was using very cold milk, so make sure you warm the milk a little before using it and let the batter rest before cooking. Serve this with roast potatoes, veg and a big puddle of gravy!

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Ingredients

100g/4oz plain flour
½ tsp mixed herbs
A pinch salt
1 egg
200ml/7fl oz warm milk
100ml/4fl oz warm water
2 tbsp olive oil
8 frozen Quorn, or other, sausages

Method

Combine the flour, herbs and salt in a mixing bowl. Make a well in the middle and break the egg into it. Beat the egg, drawing in a little flour at a time until the mixture is a paste. Slowly add the warm milk and stir until all of the lumps have gone. Lightly whisk in the water. Set the batter aside for 1 hour. 

Heat the oven to 220°C/425°F/Gas mark 7. 

Put the olive oil and frozen sausages in a deep roasting tin, approximately 30x20cm/12x8in. Roll them around a little so that they are coated in the oil and put them in the oven. After 5 minutes the oil should be very hot and spitting a little. Remove from the oven and very quickly pour the batter around all of the sausages. Return to the oven and bake for 30-35 minutes, until risen and crispy.

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From the book: The Savvy Shopper’s Cookbook

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