Veggie Toad in the HoleYum
Some dishes are just nostalgic. They take you back to you as a kid, sitting at the kitchen table waiting for something glorious to arrive out of the kitchen. For me, that’s stuff like Macaroni Cheese, a Sunday Roast, and Toad in the Hole. I love love love Yorkshire Pudding, so Toad in the Hole is obviously very close to perfection for me. I remember going through a phase of, whenever asked what I wanted for dinner, just asking for Macaroni Cheese. I’m pretty sure that phase was about 5 years long… or maybe six…
I substitute regular sausages for vegetarian sausages for a perfect vegetarian version of this classic dish as part of National Vegetarian Week (you can see more about this, along with other veggie recipes, in my post Giving Vegetarian a Go). If you were so inclined, you could make your own vegetarian sausages, but I was lucky to be approached by Dees Vegan & Wholefoods, who sent me some of their traditional vegan sausages which use Irish Dulse Seaweed. I couldn’t resist using them for an all-Irish Toad in the Hole (can you blame me?).
Herbs add lots of big flavours to this dish. I used a little thyme, and a little rosemary. I love roasted rosemary. I usually have it on roast baby potatoes, and I eat those crispy aromatic little leaves on their own. They work great in this dish too.
Serve this with a lovely fresh garden salad, and a good dollop of tomato ketchup. Perfect!
- 100g plan flour
- 100ml milk
- 2 free-range eggs
- A pinch of salt
- 75ml sparkling water
- Olive Oil
- Dees Traditional Vegan Sausage (or alternative vegetarian sausage)
- 2 stalks rosemary
- To prepare the batter, whisk together the eggs and flour. Slowly whisk in the flour until smooth. Leave to rest before use. I left mine for around 2 hours, but the longer the better really!
- Preheat the oven to 220C/430F.
- When you're getting ready to cook, pour some olive oil into your tin (I used a loaf tim but you could use a larger flatter dish too). You want around 1cm of oil in the bottom of the pan.
- When the oven is up to temp, place the tin with oil in the oven to heat up. Once it's hot, add the sausages and allow to cook for 5 minutes.
- Add the sparkling water to the batter, and stir until fully incorporated.
- When the oil is really hot, pour in the batter and add the rosemary stalks to the centre of the batter. Put the tin back in the oven immediately and turn down heat to 190C/375F. Don't open the oven until it's done!
- Bake for 20-25 minutes, until the batter has puffed up, is dark golden, and sizzling.
- Serve immediately, to the delight of everyone at the table.