Our Veggie Recipe of the Week: Toad in the Hole with Root Vegetables

Every now and then you can't beat a hearty, traditional, British dish. The only difference is this one uses meat-free, Quorn sausages instead of 'real' ones. Give it a go and let us know how you get on. 

INGREDIENTS

• 1 pack Quorn sausages
• 300g of mixed root vegetables, peeled & diced
• ½ red onion, sliced
• 2 tbsp of oil
• 6 heaped tbsp of plain flour (50g)
• 3 large eggs
• 200mls skimmed milk
• 2 tsp baking powder

METHOD

1. Pre-heat oven to 200oc (400of/Gas Mark 6)
2. Bring a pan of water to the boil and par cook the root vegetables for 7 minutes, drain & set aside
3. Pre-heat the oil in an oven proof dish and add the sausages, red onion & root vegetables & roast for 5 minutes
4. Place the flour into a mixing bowl now add the eggs and beat to a smooth paste, gently add the milk, baking powder  and thyme (optional) and whisk vigorously
5. Pour the mixture over the sausages and vegetables and cook for 28 minutes

Thanks to Quorn for this recipe: http://bit.ly/1Tus1Ni