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Cajun-spiced vegetarian toad-in-the-hole recipe

Cajun-spiced vegetarian toad-in-the-hole recipe

1 rating

The whole family will love this twist on a classic. The batter is gently spiced with the warming flavour of Cajun Seasoning and studded with roasted veg and veggie sausages. See method

  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 562 calories / serving

Ingredients

  • 170g plain flour
  • 1 tbsp Schwartz Cajun Seasoning
  • 3 medium free-range eggs, lightly beaten
  • 250ml semi-skimmed milk
  • 3 mixed peppers, deseeded and cut into 3cm strips
  • 1 medium red onion, cut into wedges
  • 6 Plant Chef Cumberland Style Bangers
  • 2 sprigs thyme, leaves picked
  • 1½ tbsp vegetable oil
  • 200g Tenderstem broccoli, steamed

For the onion gravy

  • ½ tbsp vegetable oil
  • 2 medium red onions, finely sliced
  • 1 tsp Schwartz Cajun Seasoning
  • 2 tbsp plain flour
  • ½ low-salt vegetable stock cube, made up to 500ml

Perfect with:

Schwartz Cajun SeasoningExpertly blended with chilli powder, allspice and thyme for a taste of Louisiana Schwartz Cajun Seasoning
Expertly blended with chilli powder, allspice and thyme for a taste of Louisiana
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2365kj
    562kcal
    28%
  • Fat

    20g 29%
  • Saturates

    6g 29%
  • Sugars

    16g 18%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 71.6g Protein 25.2g Fibre 11.7g

Method

  1. Preheat the oven to gas 7, 220°C, 200°C. 

  2. In a large jug, whisk together the flour, Schwartz Cajun Seasoning, eggs and milk. Season and set aside.

  3. In a medium, high-sided nonstick roasting tray (roughly 34 x 24 x 5cm) toss the peppers, onion, sausages and thyme in ½ tbsp vegetable oil and roast in the oven for 15 mins, tossing occasionally, until lightly golden. Drizzle the remaining 1 tbsp oil over the hot tray and pour the batter around the vegetables and sausage. Return immediately to the oven and roast for 25-30 mins until golden and risen, ensuring you don’t open the door prematurely.

  4. Meanwhile, make the gravy. Heat the oil in a saucepan and fry the onion over a medium heat, stirring occasionally, for 15 mins until soft and translucent. Add the Schwartz Cajun Seasoning and plain four, cook for 2 mins, stirring continuously, then gradually whisk in the vegetable stock. Simmer for 10-15 mins and season to taste.

  5. Serve the Cajun toad-in-the-hole with steamed Tenderstem broccoli and the onion gravy. 

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