Veggie toad in the hole
Preparation : 10 min.
Cooking time : 25 min.
3
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Batter:
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110g Plain Flour
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1 medium Egg
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250ml (1/4 carton) Alpro soya dairy free alternative to milk
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4 tbsp cold Water
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Ground Black Pepper
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Filling:
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3-4 vegetarian Tofu Sausages cut into 1cm rounds
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1 small Red Onion, finely choppe
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1 tbsp Light and Mild Olive Oil
Rounds of vegetarian tofu sausages cooked with a little finely chopped onion and baked in a Yorkshire Pudding batter made with Alpro soya Dairy Free Alternative to Milk. Great for children baked in muffin size portions in a muffin tray and served with tomato ketchup or with a rich onion gravy for adults.
1. Make the batter. Place all the ingredients together in a food processor or liquidiser and blend until smooth. Alternatively gradually beat liquid into the flour and egg using an electric whisk to give a smooth, runny batter.
2.Transfer batter to a jug for easy pouring.
3. Place filling ingredients into 8-9 muffin holes in a container or into 1 medium size ovenproof dish. Cook for 12-15 minutes until the sausages and onion are really sizzling.
4. Pour batter evenly over sausages and cook for 25-30 minutes for muffin size portions or 45 minutes for a whole dish until the batter is golden and crispy on the outside and still slightly soft on the inside.
- For gluten/wheat-free option use wheat/gluten-free flour and pepper and follow supplier recipe for Yorkshire Pudding batter. Check vegetarian sausages are gluten free and wheat free.
307 calories per adult portion,
230 calories per child portion
7,2g soya protein per adult serving
not suitable for freezing
4 children\'s portions or 3 adult portions
Oven temperature: 200degC/400degF/Gas Mark 6