Veggie mains

Josie’s mini veggie toads in the hole

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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.

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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.

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