Vegetarian mains
Roasted veg toad in the hole with onion gravy
A vegetarian version of toad in the hole. Try this comforting classic with all sorts of veg: even roasted broccoli would be good. Some will take longer to cook than others, so add at different stages – root veg first, then the quicker cookers like peppers and broccoli.
Ingredients
for the batter
- 75g plain flour
- 1 egg
- 100ml milk
- 25ml water
for the gravy
- knob of butter
- 250g onions, peeled and finely sliced
- 1 tsp sugar
- splash Worcestershire sauce (use balsamic vinegar if vegetarian)
- 1 tbsp plain flour
- 450ml veg or chicken stock
for the veg
- about 1-1.5kg mixed veg e.g. parsnips, squash, carrots, swede, red pepper, celeriac, potato, onion
- olive oil
- leaves from 2 sprigs fresh thyme, or some chopped rosemary leaves (or 1 tsp dried herbs if fresh not available)
- salt and pepper
Method
main
-
Step 1
Preheat oven to 180°C/Gas 4.
Make the batter
-
Step 1
in a large bowl: Mix the flour with a little salt. Make a well and add the egg. Mix with the flour then gradually add the milk and water, whisking until you have a smooth batter.
Make the gravy
-
Step 1
heat the butter in a pan and add the onions, a little salt and a teaspoon of sugar.
-
Step 2
Gently cook until the onions are very soft and turning a caramel colour. Add a splash of Worcestershire sauce or balsamic vinegar if vegetarian, then the flour and stir well.
-
Step 3
Gradually add the stock a ladle at a time, stirring constantly until the gravy is smooth.
For the veg
-
Step 1
In a baking dish toss the veg in a little olive oil, add the herbs, season with salt and pepper and roast until tender. Remove from the oven and add a couple more tablespoons of oil to the baking dish.
-
Step 2
Turn the oven up to 220°C/Gas 8, return the dish and veg to the oven until the oil is hot, then add the batter to the baking dish.
-
Step 3
Cook for 25-30 minutes or until the batter has puffed up, looks brown and crisp on top and has cooked through. Serve with the onion gravy.
