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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
of the reference intake Carbohydrate 66g Protein 24.1g Fibre 9.5g
Preheat the oven to gas 7, 220°C, 200°C.
In a large jug, whisk together the flour, Cajun seasoning, eggs and milk. Season and set aside.
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.
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 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.
Serve the toad-in-the-hole with steamed Tenderstem broccoli and the onion gravy.
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