A British favourite fit or a veggie. Yorkshire pudding, chestnut mushroom gravy and a delectable selection of veggie sausages from The Vegetarian Butcher. This veggie toad in the hole recipe is fit for any dinner table.
In an ovenproof pan, add olive oil, red onions and salt. Fry your onions on a medium-low heat until the onions have caramelised. Remove from the pan and set aside.
Add your Little Willies to the pan and fry for 3-4 minutes or heated through. Then add your onions back into the pan and stir.
Sift flour into a large mixing bowl, drop in your egg and beat in the milk a little at a time until a smooth batter forms.
Then fold in the mustard, cheese and fresh thyme into the batter. Pour the batter into the hot pan over the sausages and caramelised onions. Place into a preheated oven and bake for 40 minutes or until the batter is risen and golden.
While your toad in the hole is baking, make your mushroom gravy.
In a pan, fry sliced chestnut mushrooms in butter or oil until they begin to brown. Once softened, add in finely chopped garlic, sautée mushrooms and garlic and season with salt and pepper.
Add in your flour and stir through the mushroom mixture for 4-5 mins, once the raw flour has cooked off, slowly pour in hot vegetable stock little by little stirring as you go.
Once a thick gravy has formed, add in the balsamic vinegar and season with salt and pepper. Leave to simmer for 3-4 minutes.
When your toad in the hole is cooked, serve with plenty of gravy and enjoy!
