Veggie Toad in The Hole

So I have made it somewhat of a mission to ensure that, from now until forever, my meat consumption significantly reduces. There are no sanctimonious reasons for letting you all know, it's actually that I am finding I (I guess unsurprisingly) feel better from a digestive point of view. I suffer from irritable bowel syndrome and, for me, it's pretty obvious that red meat makes me suffer pretty bad and well the rest I can actually do without on the regular.

With that in mind I am looking at working veggie alternatives of my favourite meals into my repertoire to work into this period of transition and so I have begun this period with savoury delight: toad in the hole.

A super simple meal to make as long as you stick to the age old instructions to make this puff up and work with as much gravy as you can possibly fit into this monstrosity.

Great Sunday night dinner material if ever there was one.

Yorkshire Pudding mix
4 eggs
120g plain flour
240ml milk
1tsp salt
Handful chopped parsley

1tbsp veg oil

4-6 high quality veggie sausages (Linda McCartney ftw!)

Method

To make your batter mix the eggs, flour, milk, salt and parsley together and pop into the fridge to go cold.

Prior to making your pudding place your sausages into a medium sized flat skillet pan and cook as per around a third of the time as per the instructions, usually 10-15 minutes (so 3-5 minutes will do to sear) and set aside.

Once removed, heat a the oil in the pan a by placing into an oven 200c for around 3-4 minutes until the oil is spitting hot. Add your sausages back to the pan and pour your cold mix to the pan, ensuring you hear a good sizzle, and place into the oven to cook for around 20 minutes. Be sure not to open the oven as you will run the risk of your pudding collapsing so just keep an eye through your oven door.

Once cooked I recommend serving up with some sauteed greens and loads of onion gravy. Yorkshire puddings love gravy so don't disappoint.