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Roasted veg toad-in-the-hole recipe

15 ratings

This showstopper roasted veg toad-in-the-hole is made with gluten-free flour for an impressive gluten-free and vegetarian Christmas dinner. Make quick festive stuffing balls studded with cranberries and chestnuts, then bake with roasted red onions, beetroot, carrots and parsnips in a herby rosemary batter for a colourful Christmas centrepiece. See method

Serves 4
40 mins to prepare and 1 hr 05 mins to cook
497 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

For the batter

150g plain gluten-free flour
10g rosemary, leaves picked and chopped
3 eggs
275ml milk

For the toad

2 tbsp oil
1½ red onions, cut into wedges
125g Chantenay carrots, larger ones halved lengthways
2 small parsnips, peeled and cut into 5cm chunks
100g cooked beetroot, cut into wedges

For the stuffing balls

2 slices gluten-free sliced bread
½ tbsp vegetable oil
½ red onion, finely chopped
½ x 180g pack whole cooked chestnuts, finely chopped
25g dried cranberries, roughly chopped
10g fresh thyme, finely chopped
1 egg

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2090kj
497kcal 25%
Fat
17g 24%
Saturates
4g 20%
Sugars
18g 20%
Salt
1.3g 22%

of the reference intake
Carbohydrate 70.7g Protein 16.3g Fibre 7.9g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Sift the flour and add the rosemary. Add the eggs, milk and 125ml water. Beat until the batter is smooth, then chill for 30 mins.
Put the onion wedges, carrots and parsnips in a medium roasting tin. Drizzle over half the oil, season and toss well to ensure the vegetables are evenly coated. Roast for 25 mins.
Meanwhile, make the stuffing balls. Blitz the bread to fine breadcrumbs in a food processor. Heat the oil in a frying pan and add the chopped onion. Cook for 5 mins until softened. Tip the onion into a bowl and add the breadcrumbs, remaining stuffing ball ingredients, 1 tbsp of cold water and season well. Mix well until everything is fully combined. Use damp hands to shape the mixture into 8 balls and set aside.
Remove the vegetables from the roasting tin and set aside. Increase the oven temperature to gas 7, 220°C, fan 200°C. Add the remaining oil to the roasting tin. Return to the oven for 10 mins to heat the oil.
Pour the batter into the roasting tin. Scatter over the roasted vegetables, beetroot and stuffing balls. Bake for 30-35 mins or until the batter has risen and is golden all over.

See more Vegetarian Christmas recipes