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Veggie toad-in-the-hole
0 Likes
Total Time:
55 minutes
Delicious giant Yorkshire pudding loaded with veggies, cheese, or meats. Perfect with rich gravy for ultimate happiness.
Ingredients:
  • 4 red onions
  • 800 g carrots
  • olive oil
  • 165 g plain flour
  • 150 ml semi-skimmed milk
  • 4 large eggs
  • ½ a bunch of sage (10g)
  • 4 thick slices of bread (200g)
  • red wine vinegar
  • 1 teaspoon berry jam, such as strawberry, blackberry or redcurrant jelly
  • 1 teaspoon yeast extract
  • 1 vegetable stock cube
  • ½ a Savoy cabbage
  • 200 g frozen peas
Instructions:
  • Preheat the oven to 200°C/400°F/gas 6. Peel and diagonally chop 2 onions and carrots into 5cm pieces. Transfer to a 30cm x 30cm roasting tray, toss with 1 tbsp of olive oil, sea salt, and black pepper, then roast for 20 minutes. Place 1 tbsp of olive oil into a 35cm x 25cm roasting tray and heat in the oven. In a large jug, combine 150g of flour, milk, 50ml of water, and whisk until smooth. Whisk in eggs and season. In a frying pan, sauté chopped sage, onions, and 1 tbsp of oil for 10 minutes. Soften bread, mix with sage and onion, form golf ball-sized rounds, and rub with 1 tbsp of oil. Add stuffing balls to the roasted veggies and return to the oven. Pour batter into the hot oiled tray and bake at 220°C/425°F/gas 7 for 20 minutes. For the gravy, cook onion, sage, red wine vinegar, jam, yeast extract, stock cube, flour, and boiling water until thickened. Season and strain if desired. Steam cabbage and peas. Serve the Yorkshire pudding with roasted veggies, stuffing balls, cabbage, peas, and gravy.

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