My sister Lucy’s family are doing meat free week this week so my niece, Josie, and I decided to cook dinner and she chose to make a vegetarian version of toad in the hole, sausages in batter, a British classic. We decided to make some with veggie sausage mix, Sosmix, and mushrooms.
First pre-heat your oven to 220 degrees C / 430 F. We started by making the batter with 120 g of plain flour a pinch of salt and pepper, 2 free range eggs and 250 ml of milk. Joise whisked these together in a bowl into a smooth batter and we then put this into a jug and left it to one side. Next we part cooked the mini veggie sausages and mushrooms in a frying pan with a little oil.
Then in a muffin tray with 12 holes we put a tsp of vegetable oil in each hole and put the tray into the oven to heat up for 5 minutes. You can make one big toad in the hole in a baking tray but the small ones do puff up really nicely. Then we poured the batter evenly into the muffin holes and put either a mushroom or a mini veggie sausage in each and put the tray back into the oven to cook for 20 minutes until golden brown and puffed up.
We served the toad in the whole with mashed potatoes, carrots, broccoli and onion and mushroom gravy, Joise also had baked beans with hers and I had English mustard with mine. It makes a yummy veggie family meal. For dessert we made meringue nests with berries.